Veg Jalfrezi

By Kunal Kapur · 40 min

Ingredients

Instructions

1. Heat the ghee in a kadai, add the cumin and roast it, then add the chopped onion and stir-fry over high heat for a few seconds.
2. Add the chopped ginger and garlic and stir-fry on high heat for a few more seconds.
3. Add the slit, deseeded green chillies, the chopped tomatoes and the tomato puree.
4. Add the turmeric, Kashmiri chilli powder, coriander powder, cumin powder and garam masala, stir, then cook on medium-high heat to cook off the rawness of the tomatoes.
5. Add the cauliflower and cook for 1 to 1½ minutes, then add the green beans, carrots and cabbage with a splash of water so the vegetables do not stick or burn.
6. Gather the vegetables in the centre, cover with a lid and cook on low heat until tender and semi-dry.
7. On high heat, add the three types of capsicum, the paneer fingers, coriander, the second batch of slit green chillies, the sliced onion, lemon juice and salt to taste. Toss gently with a spatula.
8. Transfer to a platter, garnish with fresh coriander leaves, and serve with paratha, phulka or roti.

Summarized from Kunal Kapur's video. Watch it for the details.

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