What is a Jhalfrazie??? It is a thick gravy dish, can be called Indo-chinese, with lot of vegetables tossed into it.
The succulent paneer, crunchy colored bell peppers, crunchy-yet-juicy baby corns are indeed an exciting medley in this dish. The gravy features the lycopene-rich tomatoes in its many forms, ranging from chopped tomatoes to puree to ketchup.
Despite the various ingredients and mind boggling spices used, this is so easy to prepare, and is a perfect combo for rotis and pulavs.
Please check my Glossary for any unknown terms.
The succulent paneer, crunchy colored bell peppers, crunchy-yet-juicy baby corns are indeed an exciting medley in this dish. The gravy features the lycopene-rich tomatoes in its many forms, ranging from chopped tomatoes to puree to ketchup.
Despite the various ingredients and mind boggling spices used, this is so easy to prepare, and is a perfect combo for rotis and pulavs.
Please check my Glossary for any unknown terms.
Ingredients
Paneer - 2 packets of 200 gms each, cut into long strips
Baby corns - 2 packets, cut into long strips
Green bell pepper - 2, cut into long strips
Red bell pepper - 2, cut into long strips
Yellow bell pepper - 1, cut into long strips
Spring onions - 1 1/2 bunches
Tomatoes - 4, cut into long strips
Tomato puree - 1/2 cup
Tomato ketchup - 1/4 cup
Cooking oil - 2 tbsps
Ghee - 2 tbsps
Turmeric powder - 1/2 tsp
Jeera/cumin seeds - 1 1/2 tsps
Ginger-garlic paste - 1 heaped tsp
Chilli powder - 1 1/2 tsps
Coriander powder - 2 tsps
Jeera/cumin powder - 2 tsps
Kitchen king masala powder - 2 tsps
Sugar - 1 1/2 tsps
Salt to taste
Recipe Cuisine: North Indian/Indo chinese; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 25 mts
Recipe Source: Tarla dalal, slightly modified
Serves 6-8
Place the cut baby corns inside a microwave steamer, and cook for 5 minutes, so that they will become soft
Heat a pan with oil and ghee in it, season jeera
Add the chopped whites of the spring onion bunch, and saute for 3-4 minutes
Now, add the cut bell peppers and ginger-garlic paste, saute well.
Flames on the lowest, keep the pan covered with a lid for awhile
Baby corns cooked for 5 mts
Add the chilli, jeera and coriander powders
Add the chopped tomatoes and turmeric powder
Sugar, salt, tomato puree and tomato ketchup added now
All mixed well
Now go in the paneer pieces
Kitchen king masala powder added
Now, add the chopped spring onion greens, and half a cup water, simmer for awhile
Switch off after it boils for 5 minutes
Serve this tongue-tickling gravy, filled with veggies and the protein rich paneer, with aloo-methi rotis
This post first appeared in www.malpatskitchen.com
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