Vegetable Jhalfrazie Recipes

Steps:

• Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
• Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

Steps:

• Chop onions, tomatoes, green chillies ginger and coriander.
• Heat ghee and fry onions until golden. Add tomatoes, chillies and ginger and fry at least two minutes.
• Add ketchup, vegetables, spring onions, chilli powder, sugar and salt to taste.
• Cook 5 - 10 minutes and serve hot.

Steps:

• Steam all the veggies except capsicum(bell pepper) in the microwave.
• Steam the capsicum separately because it requires very little cooking time.
• Heat oil in a pot.
• Add cumin seeds and allow to splutter.
• Once they stop, add green chillies and onions.
• Stir-fry until the onions are translucent.
• Add tomatoes and cook on low heat for 60 seconds.
• Add the masala powders and salt. Mix well.
• Cook till the oil separates from the masala.
• Now, fold in the steamed veggies into this masala mixture.
• Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
• Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
• Add the ginger juliennes and wait for 60 seconds.
• Serve hot with rotis (Indian flatbreads) or rice.
• Enjoy!