French beans: 4-5 (Cut it diagonally into oblique slices)
carrots (Orange): 2 medium sized (Cut it diagonally into oblique slices)
capsicum: 1/2 large, cut 1" square pieces.
Peas: 1/2 cup
Onion: 1 medium sized (cut into four pieces from top and then remove each layer)
mushrooms: 6-7 (cut into four longitudinally)
baby corn: 3-4 (Cut it diagonally into oblique slices)
Onion paste: Take 1 medium sized onion and grind it with 1 green chilly.
1/2 " shoot of ginger, 3-4 garlic cloves: chop into fine pieces
Pepper: 1 tspn
Subji masala: 1 tbspn (I use MDH kitchen king). Alternately you can use 1 tspn garam masala.
Tomato: 1 medium sized pureed
Tomato sauce: (3-4 tbspn)
salt to taste
cheddar cheese/ cottage cheese and coriander leaves for garnishing.
Oil: 5 tbspn
- Boil 800 ml water with 1 tspn salt and 1 tspn sugar. Remove from burner and add beans, carrots, peas and baby corn to blanch.
- After 3-4 minutes, take off the vegetables from water, leaving the water in vessel.
- Heat the same water for 2-3 minutes and then add mushrooms to blanch for 3-4 minutes. Remove mushrooms from water.
- Heat 2 tbspn oil in a pan, and add chopped ginger and garlic and saute for a minute.
- Add onion and capsicum. Saute on high flame for 3-4 minutes. Add mushrooms and saute again till all water is drained. Add the remaining vegetables and saute it again for 2-3 minutes.
- On another stove heat 3 tb spn oil and roast onion paste till golden brown.
- Add tomato paste and roast it till for 4-5 minutes stirring continuously.
- Add the sauted vegetables to this masala.
- Add pepper powder and subji masala and mix it on high flame for 1-2 minutes.
- Add tomato sauce and mix it well.
- To give the burnt tandoori flavour to the curry, slightly displace the kadhai/pan from heat, take a spoonful of vegetable in porous/slited steel laddle and keep it on flame for 30 seconds. Mix this back in kadhai and take another spoonful of jalfrezzi. Do this 3-4 times.
- Mix the jalfrezzi again, transfer it in a serving dish.
- Garnish it with grated cheese, paneer and serve hot.