Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, capsicum, cauliflower etc embodied in a mildly spiced gravy. The vegetable jalfrezi is a special dish which may be served to guests at gatherings and parties.
- Add whole garam masala in the muslin cloth and tie it.
- Heat butter in a pressure cooker and put the garam masala sachet (cardamom, cinnamon, bay leaf, clove) in it, then add sliced onions, cashew nuts, saute it till onions are slightly transparent.
- In it, add salt, ginger garlic paste and cook this until ginger garlic paste raw flavour is gone.
- Add colour giving chilli or Kashmiri red chilli, green chillies, tomatoes, mix it well and let it cook with closed lid for about 15 to 20 minutes on a slow flame (5 to 6 whistles). Let it cool down, remove the sachet.
- Then by using a strainer, drain out the excess water and put the onion and tomato mixture into the blender and blend them to a paste and again strain it, after straining all, discard the seeds and peels of tomato.
- Now, cook the strained paste of tomatoes and onions for 20 minutes, season it with salt, sugar as required, mix it.
- In the same pan, add toasted kasoori methi (crush it with hands), once it comes to boil, switch off the flame.
- Heat butter in a pan, add par-boiled vegetables which are cut them into lengthwise (carrot, beans, baby corns), saute it.
- Add sliced onions and sliced bell peppers (red, green, yellow) to the above pan, saute this for some time.
- To it, add makhani gravy and cook this for 5 minutes. Later, season it with garam masala powder, spring onions (optional), chopped coriander leaves, toss it.
- At last, add fresh cream and mix it, switch off the flame.
DeliciousMakhani jalfrezi is now ready to serve.