For the Vegetable Jalfrezi:
1 green bell pepper, thickly-sliced
1 tomato, sliced
2 carrots
150 g cauliflower florets
100 g baby corn
100 g Paneer (cottage cheese), cut into 2-inch X 1-inch-thick long pieces
1 green chili, cut into half (lengthwise)
10 g ginger-garlic paste (5 g garlic + 5 g ginger)
2 white onions, thinly-sliced
75 g tomato puree
5 g cumin seeds
5 g red chili powder
3 g garam masala
1 g nutmeg ground (optional)
1 g green cardamom ground
3 g turmeric powder
2 liters water
15 g salt
For Garnish:
few sprigs of fresh coriander
diced or thin slices of tomato
Serve the Vegetable Jalfrezi hot and garnish with a few sprigs of coriander leaves & diced tomatoes.