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Vegetable jalfrezi

Yield: 4 servings

Ingredients:

• 3 oz Cauliflower florets 1/2 c Vegetable oil
• 3 oz Carrots julienned 2 ts Black pepper
• 1 Green pepper diced 2 ts Chili powder
• 4 oz Green peas 1 lg Potato boiled & diced
• 4 oz Almonds 1 lg Tomato diced
• 2 oz Cashews 2 ts Mint
• 1 md Onion chopped Salt to taste
• 1/2 c Water

Instructions:

Into a pot of boiling water drop the cauliflower carrots bell pepper and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds cashews and onions with water to create a smooth paste. In a pan heat the oil until smoking add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder then the blanched vegetables. Add the potatoes tomatoes and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings. From: The Shiva Indian Restaurant 2514 Times Blvd Houston Texas

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