Learn how to make Veg Jalfrezi at home with Chef Varun Inamdar on Rajshri Food.<br /><br />Ingredients:-<br />Gravy<br />200 gms tomatoes chopped<br />1 Onion (roughly chopped)<br />5-6 Garlic Cloves<br />50 grams Cashew Nuts<br />1/2 tsp Kasoori Methi<br />1/4 tsp Garam masala<br />1 tsp Sugar<br />1 tbsp Kashmiri Chilli powder<br />2 tbsp Butter<br />1 tbsp Fresh Cream<br />1 tsp White Vinegar<br />Salt to taste<br /><br />Vegetables:-<br />2 cups assorted vegetable (cut into batons)<br />(tri colored capsicum, carrot, beans, baby corn, mushroom)<br /><br />Method:-<br /><br />To make Veg. Jalfrezi let's first start by making makhani gravy.<br />For makhani gravy:- <br />Take 200grams of chopped Tomatoes in a wok/pan. Add 1 Onion roughly cut,5-6 Garlic cloves. Follow it up with 50 grams of cashew nuts and 1 tbsp of Fresh cream. Saute them together. Follow it up with 1 tbsp of Butter. To spice it up add 1 tbsp of Red Chilli powder, 1/2 tsp of Garam Masala powder and top it off with 1/2 tsp of Fenugreek leaves. Add 2 cups of water to cook the gravy. Let the gravy boil for around 15 - 20 minutes or till the tomatoes turn soft and mushy. Once tomatoes turn soft, add 1 tsp of White Vinegar, a pinch of Sugar and finally some Salt. Stir it well and turn off the flame. Let the gravy come down to room temperature and ground it into a fine paste. Strain the paste to avoid grits and lumps. <br />For Jalfrezi:-<br />Use the same pan that you used to make gravy. Add in 1 tbsp of Butter in the pan. Wait for butter to melt and add in assorted vegetables. Saute the vegetables for around 8 -10 mins or till they're 3/4th cooked. Add some salt, give it a mix and add two ladles of the makhani gravy. Cook vegetables along with gravy for around 2 mins and you'll have your Veg. Jalfrezi ready.<br />Serve it hot with Kulcha or Naan.
