Achari Vegetable Jalfrezi with Tofu

Name: Achari Vegetable Jalfrezi with Tofu
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 large onion, roughly chopped; 2 large carrots, julienned; 1 bunch French green beans, slit diagonally into small pieces; 3 medium bell peppers, roughly chopped; 1 medium indian squash, julienned; 1 piece ginger, julienned; 3 clove garlic, minced; 1 each green chilly, thinly sliced; 2 piece tofu, cut into small pieces (can be substituted with paneer); 1 can baby corn, cut into bite-sized pieces; 2 1/2 tbsp chilly garlic sauce; 2 tbsp tomato ketchup; 1 1/2 tbsp chilly paste, or to taste; 1 tbsp coriander powder; 1 tsp fennel powder (saunf); 1 1/2 tsp indian pickles (achar); 1 tsp cumin seeds; 1 bunch coriander leaves; 1 bunch cabbage, finely shredded; 1 tsp paneer or tofu, shredded; 1 dash mint leaves, sliced thinly; 1 tbsp oil; 1/4 cup water

Rahul Nodu Shivananda @cook_3751687

Rahul Nodu Shivananda @cook_3751687

Achari Vegetable Jalfrezi with Tofu

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Ingredients

15 mins

6 servings

Veggies
1 largeonion, roughly chopped
2 largecarrots, julienned
1 bunchFrench green beans, slit diagonally into small pieces
3 mediumbell peppers, roughly chopped
1 mediumindian squash, julienned
1 pieceginger, julienned
3 clovegarlic, minced
1 eachgreen chilly, thinly sliced
2 piecetofu, cut into small pieces (can be substituted with paneer)
1 canbaby corn, cut into bite-sized pieces
Spices and Flavors
2 1/2 tbspchilly garlic sauce
2 tbsptomato ketchup
1 1/2 tbspchilly paste, or to taste
1 tbspcoriander powder
1 tspfennel powder (saunf)
1 1/2 tspindian pickles (achar)
1 tspcumin seeds
Garnish
1 bunchcoriander leaves
1 bunchcabbage, finely shredded
1 tsppaneer or tofu, shredded
1 dashmint leaves, sliced thinly
1 tbspoil
1/4 cupwater

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Steps

15 mins

1

In a wide pan, take a tablespoon of oil/fat
2

On high heat, add the cumin into the oil
3

Once the cumin browns a bit, add the veggies in the following order, giving each vegetable a 30 second headstart over the next: onions, ginger, garlic, carrots, beans, baby corn, squash, bell peppers, green chillies. Saute until veggies are tender yet crunchy.
4

Add the protein ( tofu or paneer). Saute for a minute. Add all the dry spices and roast for about a minute. (fennel and coriander powder)
5

Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil
6

Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl.
7

Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread).