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Vegetable Jhalfrezi

Method

  • Heat the oil in a wok (or large non-stick pan) and fry the cumin, coriander, garlic and ginger until slightly toasted. Add the turmeric, chilli powder and onion. Mix well and gently saute for about 5 mins until softish.
  • Then add the cheese, corn, carrots, beans, capsicum, snowpeas, cauliflower and potato to the wok. Mix well and cook for a further 5 mins, before adding the tomato puree, salt and tomato. Toss, cover and cook for 10-15 mins.
  • When ready, garnish with chopped coriander and serve with steamed rice alongside.
  • from Davinder Bedi - Bedi's Restaurant, South Melbourne

Ingredients

  • 50 ml vegetable oil
  • ½ tspn cumin seeds
  • ¼ tspn coriander seeds
  • 1 garlic clove, crushed
  • 1 tspn julienned fresh ginger
  • ¼ tspn ground turmeric
  • ¼ tspn chilli powder
  • 1 onion, peeled & sliced
  • 50 gm cottage cheese, sliced
  • 9 baby corn spears
  • 2 carrots, sliced
  • 10-12 beans, cut into lengths
  • ½ each red & green capsicum, cored, seeded & sliced
  • 8 snowpeas, topped & tailed
  • 1 tbsp cauliflower florets
  • 1 medium potato, sliced
  • 100 ml tomato puree
  • a pinch of salt flakes
  • 1 large tomato, seeds removed & sliced
  • 1 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm