| 43 | 44 | 45 | 46 | 47 |
| 1 | 43 | 86 | 128 | 171 |
|
The Vegetarian Curry Bible
8
9
.
.
After a minute, add almond-cashew paste. Stir the mixture till it is
barely dry and starts separating from sides of the pan.
Add carrots, cauliflower and green beans. Mix well. Now add water.
Stir, cover and let boil for
Vegetable Jalfrezi 2
Ingredients:
4
-5 minutes.
1
1
12. Leave on heat for a minute more.
13. Garnish with coriander leaves. Serve hot.
0. Add green peppers, tomato, green peas and sliced onions while
continuously stirring.
1. Cook till vegetables are tender. Now add salt.
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
2 Carrots
8 - 9 Cauliflower florets
11 - 12 Green beans
2 Green peppers, small
1/2 cup Green peas
1 Tomato, small
2 Onions, medium
7-8 Almonds
7-8 Cashews
2 inches Ginger
2 - 3 flakes Garlic
1 tsp. Cumin seeds
1 tbsp. Red chilli powder
1 tbsp. Coriander powder
1 tbsp. Lemon juice
Coriander leaves, chopped for garnishing
Salt to taste
1 cup Water
Method:
1
2
.
.
Cut vegetables into 1 inch pieces.
Grate one onions and keep aside. Make thin slices of the second onion.
Keep aside.
3
4
5
6
7
.
.
.
.
.
Make paste of almonds and cashews. Keep aside.
Make paste of ginger and garlic. Keep aside.
Heat oil in a pan. Add cumin seeds. Wait till they sputter.
Add grated onions and stir till lightly cooked.
Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and
coriander powder. Stir.
45
Page
Quick Jump
|