|
|
|
 |
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans |
|
Serves: 4
Print this Recipe
(Uttar ki Jhalfrezi)
Category: Mixed Vegetables, Vegan
Makes 4 to 6 servings
Many of my family's lunches were made with this dish--lots of mildly spiced vegetables supported with fresh tomatoes that just melted in your mouth, along with tandoori chicken and naan breads.
Like kadhai dishes (described in the previous recipe), jhalfrezi dishes are about flavors. Whether you make them with vegetables, chicken, meat, seafood, or paneer cheese, they all have lots of vegetables, tomatoes, and vinegar (or lemon juice), and are mostly served in Indian restaurants but are easy enough to be made at home. Variations of this dish are made all over India, with coriander and turmeric in the north, curry leaves and coconut in the south.
2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 tablespoons peanut oil
1 teaspoon cumin seeds
1/4 teaspoon coarsely ground ajwain seed
2 small onions, cut into 3/4-inch pieces
1 piece fresh ginger (1-inch), peeled and cut into thin matchsticks
1 to 3 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
3 to 4 cups mixed vegetables such as cauliflower, potatoes, carrots, green bean, green bell peppers and peas, cut into 3/4 to 1-inch pieces
1 teaspoon salt, or to taste
4 small tomatoes, cut into 6 wedges each
1 to 2 tablespoons distilled white vinegar
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon Garam Masala
1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and ginger, and cook about 1 minute. Add the ginger-garlic paste and cook another minute.
2. Mix in the coriander, cayenne pepper, and turmeric, then add the vegetables and salt and cook, stirring, until golden, about 5 minutes.
3. Add the tomato wedges, stir 1 minute, then cover the pan, reduce the heat to medium, and cook until the vegetables are crisp-tender, about 5 minutes. Add the vinegar and cilantro, stir 1 minute, then transfer to a serving dish, mix in the garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
Cumin Potatoes
Spicy Potatoes with Onions and Tomatoes
Spicy South Indian Potatoes
Spicy Smashed Potatoes with Chaat Masala
Rajasthani Potatoes with Cashews and Raisins
Bengali Hot Potatoes with Dry-Roasted Spices
Pomegranate Potatoes
Potatoes with Bell Pepper Confetti
Russet Potatoes with Fresh Fenugreek Greens
Crispy Fork-Mashed Potatoes with Roasted Peanuts
Ginger Mashed Potatoes with Yogurt
Spicy Potato Balls
Tangy Sweet Potatoes
Fragrant Baby Turnip Halves
Grated Turnips with Turmeric
Chopped Turnips with Apples and Green Tomatoes
Crispy Taro Root Fingers with Ajwain Seeds
Taro Root Rounds with Tomatoes
Ginger-Baked Taro Roots with Chaat Masala
Tangy Lotus Roots
Quick Pan-Cooked Lotus Roots
Mashed Fire-Roasted Eggplant
Creamy Mashed Eggplant with Peas
Mashed Eggplant with Mustard Seeds
Easy Mashed Spicy Eggplant and Potatoes
Roasted Eggplant with Mustard Oil
Lowfat Stir-Fried Chinese Eggplant with Sesame Seeds
Indian Eggplant with Garlic and Tamarind
Spice-Stuffed Indian Eggplant
Potato-Stuffed Oval Eggplant
Eggplant with Red Potatoes
Sweet and Sour Eggplant with Jaggery
Kerala Coconut Eggplant
Quick Garlic and Chili Pepper Eggplant
Quick Japanese or Chinese Eggplant with Cilantro
Spicy Pumpkin Purée
Haridwar Pumpkin Purée with Dried Pomegranate Seeds
Quick Pumpkin and Carrot Purée
Butternut Squash with Fenugreek Seeds
Banana Squash with Spicy Lentil Nuggets
Roasted Baby Zucchini Rounds
Spice-Stuffed Baby Zucchini
Baby Yellow Patty Pan Squash with Chopped Tomatoes
Spicy Garlic-Flavored Patty Pan Squash
Grilled Mashed Zucchini with Onions and Tomatoes
Zucchini with Coconut Milk
Manju's Stuffed Zucchini Boats
Quick Spicy Opo Squash
Chayote Squash, Indian-Style
Mixed Summer Squashed with Fresh Ginger
Simple Pan-Cooked Gherkins
Stuffed Indian Round Squash with Spicy Onion and Tomatoes
Baked Bitter Melon with Baby Red Potatoes
Bitter Melon Stuffed with Mashed Potatoes
Bitter Melon Rounds with Coconut
Bitter Melon Skins with Onions and Potatoes
Fried Cauliflower Florets with Red Chili Flakes
Simple Pan-Cooked Cauliflower
Cauliflower with Potato Wedges and Peas
Cauliflower with Minced Ginger-Lime Pickle
Grilled Yogurt-Marinated Cauliflower
Spicy Cauliflower Stems
Cauliflower Stems with Pomegranate Seeds
Green Cabbage with Yellow Mung Beans
Stir-Fried Cabbage with Spinach and Red Potatoes
Cooked Brussels Sprouts with Ginger and Garlic
Punjabi Kohlrabi
Kashmiri Kohlrabi
Crispy Baked Okra Bits
Chopped Okra with Onions
Okra with Potatoes and Pear Tomatoes
Stuffed Whole Okra with Spices
Spicy Broiled Whole Okra
Whole Okra with Tomato Sauce
Egg-Fried Okra Fingers
Rajasthani Batter-Fried Okra
Kerala Okra with Sizzling Coconut Oil
Chopped Spinach with Red Potatoes
Cooked Spinach with Sliced Almonds
Braised Beet Greens
Dry-Cooked Carrots, Peas and Potatoes
Carrots with Fresh Spinach Ribbons
Spicy Chopped Carrots with Fresh Coconut
Smoked Sugar-Snap Peas
Petite Peas and Potatoes
Spicy Green Peas with Onion and Ginger
Mixed Bell Peppers with Peas
Spicy Mushrooms and Bell Peppers
Oven-Roasted Bell Peppers, Indian Style
Spicy Chopped Tomatoes
Fire-Roasted Corn-on-the-Cob
Fragrant Spiced Corn
Zesty Everyday Green Beans
Mixed Green and Yellow Beans with Fresh Pomegranate Seeds
Spicy Yard-Long Beans
Asparagus with Purple Potatoes
Pan-Grilled Asparagus Tips
Tangy Asparagus with Onions and Tomatoes
Mixed Cauliflower, Carrots, and Green Beans in a Wok
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans
South Indian-Style Mixed Vegetables
Mixed Pumpkin, Squash and Eggplant with Bengali 5-Spices
Marinated Mixed Vegetables in Tomato Butter-Cream Sauce
Tart Apples with Cooked Onions
Tart Apples with Cumin Seeds
Spicy Star Fruit
Green Mangoes in Coconut Milk
Spicy Mashed Fresh Peaches
Sweet and Sour Ripe Bananas
Spicy Green Plantains
Watermelon Whites with Ginger
Mashed Potatoes with Peas and Sesame Seed Powder
* Vegetables of the Side
|
|
|
