August 02, 2017
Dinner, Main Dish, Side Dishes,
Dairy, Vegetables, Indian, Budget-Friendly, Quick Meals, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spices, Heavy Cream, Spicy, Kosher Dairy more
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"The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum (peppers). Hence, the Hindi name. This particular dish stars the Bell Pepper and is joined with other tasty veggies, and Indian spices to liven the pallet. This can be eaten as a Vegetarian main dish or as a side to meats or fish."
Cut cauliflower, carrot and green beans into thick long pieces (the green beans can be left whole or shortened, depending on its length).
Now blanch these vegetables along with peas so as to slightly soften them and strain them and set aside (be careful not to overcook them, you still want to retain some crispness!).
Cut into big chunks: tomato, cabbage, and capsicum (bell peppers).
Make a fine paste of garlic, ginger and green chili.
Heat oil in a pan and fry onion chunks until it turns pink.
Then saute ginger-garlic-chilly paste for a minute.
Then add tomato puree and fry for few minutes.
Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.
Add all the boiled vegetables and fry at high flame for 5 minutes.
Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch. Taste for seasoning and adjust, if necessary.
Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.
Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens. Taste for seasoning and adjust, if necessary.
Now turn off the flame and add cream or yogurt to make it more restaurant style.
Place the veggies on a serving dish and garnish with ginger juliennes.
Note: You can even add paneer cubes to the jalfrezi.
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