Vegetable Jalfrezi

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Heat the oil in a pan. Add the cumin seeds and dried red chilli.
2. When the seeds crackle, add the onions and green chilli and fry until golden.
3. Add the ginger and garlic and fry for one minute.
4. Stir in the red chilli powder, coriander powder, turmeric and cumin powder.
5. Add the tomatoes and cook until they break down and release some fat.
6. Pour in ¼ to ½ cup water and simmer on medium heat until the sauce thickens and smells aromatic.
7. In another wok or pan, heat 2 tablespoons oil. Add the ginger julienne, carrots and green beans, then sprinkle in ⅛ teaspoon salt.
8. Stir fry on high heat for 2 to 4 minutes.
9. Add the onions, green peas, sweet corn, baby corn and bell peppers. Stir fry on the highest heat for about 2 to 3 minutes, until tender but still crunchy, then turn off the heat.
10. Check that the sauce is thick yet saucy.
11. Crush the kasuri methi in your palms and add it with the remaining salt, the sugar (optional), garam masala and fennel powder.
12. Add the vegetables to the sauce and stir fry on high heat for 1 to 2 minutes. If they are not soft enough, splash in a little water, cover and cook on medium heat for a few minutes, without letting them go soggy.
13. Turn off the heat and stir in the coriander leaves.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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