Ingredients for Achari Vegetable Jalfrezi with Tofu
- Veggies
- 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
- Spices and Flavors
- 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
- Garnish
- 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
Cooking Instructions for making Achari Vegetable Jalfrezi with Tofu
In a wide pan, take a tablespoon of oil/fat
On high heat, add the cumin into the oil
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.
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)
Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil
Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl.
Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread).
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