Home » Side Dishes » VEGETABLE JALFREZI / MIXED VEGETABLE / RESTAURANT STYLE MIXED VEGETABLE / MIX VEGETABLE / MIX VEG

VEGETABLE JALFREZI / MIXED VEGETABLE / RESTAURANT STYLE MIXED VEGETABLE / MIX VEGETABLE / MIX VEG

This is the one recipe I wanted to upload long time back and tried many versions of vegetable jalfrezi but my kids never liked it. This time I tried my own version and took the gravy idea from my butter paneer recipe which my kids are great fan of. 

What else kids want, a mild sweet vegetable with creamy texture. My kids simply loved it….I am sure your kids will love it too. Do give it a try. You can even make this during get-together and it works wonder when guests are call upon.

Here I deep fried potato, beans and cauliflower and cooked peas and carrot in pressure cooker for 1 whistle. I don’t like to deep fry carrot as it looses it colour and taste. If you wish you can deep fry but it takes little longer time to cook so deep fry it for little longer time.


INGREDIENTS
2 medium sized roughly chopped onion
4 medium sized roughly chopped tomatoes 
2-3 bay leaves (tej pata)
3-4 cloves (laung)
5-6 peppercorns (kali mirch) optional
6-7 garlic pods

1/2 inch finely chopped ginger 
9-10 cashews
2 tbsp butter
3/4 cup water  
1/2 tsp cumin seeds (jeera)
1/2 tsp honey or sugar
1 tsp coriander powder (dhaniya powder) 
1 tsp jeera powder
1 tsp turmeric powder
some crushed kasuri meethi
salt and red chili to taste
9-10 medium sized cauliflower florets 
2 medium sized carrots
1 large or 2 medium sized potatoes
1/2 cup paneer 
1/2 cup peas
9-10 beans 
2-3 tsp oil for saute
oil for frying

METHOD
1. Heat oil in kadai or wok, deep fry potatoes, keep aside.

2. Fry cauliflower and beans and keep aside.

3. For one whistle pressure cook carrot and peas. If not done give one more whistle.

4. After frying keep all the vegetables covered for sometime, this will soften the veggies.

5. In a pan, add chopped onions, tomatoes, bay leaves, cloves, peppercorns, garlic, ginger, cashews, butter and water. Let it simmer on medium to low heat till cashews are tender and soft and water is absorbed. 

6. Once water is completely absorbed and cashews are soft, turn off the flame and let it come down to room temperature.

7. Discard tej pata and blend it to smooth and soft gravy. Add some oil in pan, add cumin seeds, let it splutter, transfer puree, add coriander powder, jeera powder, turmeric powder and red chilli. Cook on low flame for 5-10 minutes.

8. Add all the vegetables.

9. Add honey or sugar. Mix well. 

10. Cook on low flame for 5 minutes or till masala is well incorporated in gravy.

11. Serve hot with chapati.

Pictorial:














1. Chop beans.














2. Carrots.
















3. Cauliflower.
















4. Deep fry potatoes.
















5. Cauliflower and beans. Keep them aside and cover.














6.  Boil carrot and peas using just little water and give 1-2 whistles on high to medium flame.
















7. After one whistle.  













8. In pan, add onion, tomato,tej pata, cashew, cloves, peppercorns, ginger, garlic and butter with water.















9. Cover and cook till cashews are soft and tender.
















10. once water is completely absorbed and cashews are soft, blend into fine paste.







11. Add some oil in heavy bottomed pan, add jeera and let it splutter. Transfer puree in it, add turmeric, coriander powder,  red chilli powder and salt. Saute for 5-10 minutes on low flame.

 






12. Add all the veggies.


 






13. Mix well and add honey.










 14. Add some crushed kasuri meethi.














15. Add some freshly chopped coriander leaves.


 























16. Serve hot.




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