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VEGETABLE JALFREZI

Basically the name suggests that the taste of this recipe is on a spicier side. “Jhal” in Bengali is spicy.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 cup Cauliflower florets
  • 3/4th cup capsicum, diced
  • 3/4th cup carrot, juliennes
  • ½ cup Green peas
  • 2-3 potatoes, diced
  • 1 Onion, chopped
  • 2 -3 Tomatoes, chopped
  • 1/2 tbsp ginger-garlic paste
  • 3/4th cup French beans, diamond cut
  • 1-2 Green chilies
  • 1 tbsp Coriander leaves
  • 3 tbsp Vegetable Oil
  • 1 tsbp Knorr Chef’s Royal vegetable masala
  • 1 tsp Red chilli powder
  • 1 tsp corriander powder-
  • 1/2 tsp Turmeric powder -
  • Salt To taste
  • 2 tbsp low fat cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0IU

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0.00mg

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  • 1 Cut cauliflower,carrot, potatoes and French beans and blanch these vegetables along with peas to soften them.
  • 2 Cut onion,tomato and capsicum into cubes
  • 3 Heat oil in a pan,add onion cubes and fry until translucent
  • 4 Add ginger-garlic paste and fry for 30 seconds
  • 5 Add 2 chopped tomatoes,red chilli powder,turmeric powder,coriander powder,Knorr Chef’s Royal Vegetable Masala and salt to taste
  • 6 Add blanched vegetables and sauté at high flame for 2-3 minutes.
  • 7 Add cubed tomatoes and capsicum and add 1.5 cup water (200 ml)
  • 8 Finish with a dash of low fat cream to give it a restaurant like feel.
  • 9 Garnish with chopped coriander leaves