Avarekalu Saaru Recipe | How to make Hitikida Avarekaalu Sambar (Huli) [Video]

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

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Avarekalu, is a delicious bean that is very local to the region around Bangalore-Mysore. It is very similar in profile with edamame beans, just much smaller in size. They flood the markets in Bangalore around this time of the year aka winter. They are either sold whole, with the beans still in their pods or sometimes, loose beans removed from the pods. There is even an entire fest dedicated to these beans at the Food Street near V.V. Puram in Bangalore. The entire food street gets obsessed with these avarekalu and you will see them being used so creatively in so many recipes. There are dosa, thalipettu, curries, sweets, and what not. If you are in Bangalore, this is one traditional fest you should not miss. 

I first ate avarekalu when I moved to Bangalore. The first time I ate in this avatar of Hitikida Avarekalu Saaru was when my friend got it for lunch at work. It was her grandma's specialty and it was super delicious. I managed to get the recipe from her and after several confusions about the quantities of the ingredients, I finally got it right to suit my palate. Since then, come winter, I make this curry multiple times.

When I first posted this recipe back in 2014, I never imagined it would be my most popular recipe on the blog. Come winter and the popularity of this Avarekaalu Saaru recipe starts rising. After 5 years, I decided it was time I reposted this recipe along with a video that gives you step by step instructions on how to make this Hitikida Avarekaalu Saaru.

(Clockwise from top left) Whole avarekai, Shelled avarekalu, peeled avarekalu, peeled and unpeeled avarekalu

Hitikida Avarekaalu Saaru is a South Indian vegan curry made from double peeled avarekaalu or hyacinth beans. You can make this curry with any fresh beans you have available - edamame, fava, double beans, toovar or even avarebele (lentils of hyacinth beans). Hitikida refers to the process of squeezing out the beans from their cover. The beans are double peeled to make the curry, first the beans are removed from the pods and next from their really thin cover. If you are bored to do the second step, you can cook it with the cover on, only they will take a tad longer to cook. While soaking the beans in water before squeezing them out is the traditional way to peel them, I found that freezing them overnight in a bag works wonders. It is much easier to squeeze them out when frozen and thawed. 

The curry is actually a sambar or huli which is made with freshly ground sambar masala. The masala is simple and contains coconut, aromatics, whole spices and ground spices. The curry can be enjoyed as a side with akki rotti or chapati when it is thicker in consistency and with rice when it is thinner in consistency. 

Enjoy!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Avarekalu Saaru | Hitikida Avarekaalu Sambar

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

Recipe Type:  Curry
Cuisine:          South Indian 
Prep Time:     30 minutes
Cook time:     40 minutes
Yield:              2-4 Servings

Ingredients:

2 cups Avarekalu or Hyacinth Beans
0.75 cups grated Coconut
1 Tbsp Poppy seeds
1 small Onion
1 Tbsp chopped Garlic
A pinch Asafoetida
1 - 2 tsp Red chilli powder
1 tsp Turmeric powder
1.5 Tbsp Coriander seeds
1/2" piece Cinnamon
1-2 Cloves/
1 tsp Tamarind
1/2 tsp Mustard seeds
8-10 Curry leaves
2 tsp Oil
Salt
Water

Method:

1. To double peel the avarekalu or hyacinth beans, remove the beans from their pods.
2. Soak the beans in water for 30-45 minutes or freeze them ovenight in a ziploc bag or a box.
3. Pat the beans dry on a kitchen towel.
4. Gently squeeze out the bean from its peel.
5. Boil the beans in mildly salted water until soft.
6. While the beans cook, make the sambar masala by grinding together coconut, onion, garlic, poppy seeds, coriander seeds, asafoetida or hing, turmeric powder, red chilli powder and tamarind along with a little water.
7. Once the beans are cooked, add the sambar masala along with 1-2 cups of water and allow it to reach a boil.
8. If you are planning to eat it with rice, add more water, and if with chapati or rotti, add less water.
9. Add salt as required. Remember the water was salted while cooking the beans.
10. Heat oil in a small pan and add mustard seeds.
11. Once they splutter, add the curry leaves.
12. Pour this tempering into the curry and remove from heat.
13. Serve hot with rice, rotti or chapati.

If you liked this, you may also like:

Avarekalu Uppit

Rasam

Kaalu Palya

Read more ...

Misal Pav Recipe | How to make Misal Pav [Video]

Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

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Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

• Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
• Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
• Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.

Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Misal Pav Recipe | How to make Misal Pav

Misal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:

For the Usal:

2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:

1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:

1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:

To make the Usal:

1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:

4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:

13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

If you liked this, you may also like:

Goan Pao Bhaji

Bombay Pav Bhaji

Tawa Pulao

Read more ...

Aloo Methi Recipe | How to make Punjabi Aloo Methi [Video]

Aloo Methi is a popular mildly spiced North Indian dry curry made by tossing boiled potatoes with cooked fenugreek or methi leaves. Aloo Methi is a quick and simple vegan curry.

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Hiya friends!! I'm back.

I hope you guys had a wonderful Diwali with your friends and family. I had my best Diwali in several years. Last year, we were in Bali for Diwali. The year before that, we were in Cambodia. So it's been a few years that I actually got involved in the festivities. This year, we decided to go home to Goa for Diwali and it was the best decision ever.

We met all our neighbors and we reminisced about the good old days. We cooked snacks and sweets and distributed it among friends and family. I met my school besties and had some good laughs. And I went for the one event that you will never get outside of Goa - the Narakasuras!!

While Diwali is celebrated by the whole country, each region has a different religious significance attached to the festival. In Goa and most of Karnataka, Diwali is celebrated as the day when Lord Krishna slayed the demon Narakasura. In Goa, people build effigies of Narakasura prior to Diwali, and on the Diwali eve's night, these Narakasuras are paraded throughout the city and burnt in the wee hours of morning of Diwali. Although I've lived in Goa most of my life, I never ventured out at night to see these creations. This time was our first and it was amazing. I applaud the creativity and hard work of all the people who created these beauties. If you are ever in Goa around Diwali, make sure you don't miss this competition, it is worth watching. 

While I never wanted to come off the Diwali high, I had to. So now I'm back to work, although I must say unwillingly. And I'm back to everyday cooking too. Eating the rich festival food, definitely made us all crave for some simple home cooking. 

I will be sharing my Diwali cooking soon, but until then I have this simple yet delicious Aloo Methi for you guys. This Punjabi style Aloo Methi is one of the quickest curries to make, and yet it is a family favorite. Aloo Methi is a simple mildly spiced curry made by tossing boiled potatoes along with cooked methi leaves. Aloo Methi tastes best with Roti, Naan or with Rice and Dal.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Aloo Methi Recipe

Aloo Methi is a popular North Indian dry curry made with boiled potatoes and fenugreek or methi leaves. Aloo Methi is a mildly spiced vegan curry.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                2

Ingredients:

1 bunch Methi Leaves or 3 cups Fenugreek Leaves
2 medium Potatoes, boiled and cubed
0.5 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
3-5 dry Red Chillies
0.5 tsp Turmeric Powder
Pinch of asafoetida (hing)
1 tsp Coriander Powder
3 tsp Oil
Salt to taste
Water as required

Method:

1. Chop the methi leaves and add 0.5 tsp of salt. Mix well and keep aside for 20-30 minutes.
2. Squeeze out as much water from the methi leaves as you can and keep aside.
3. Heat oil in a pan, add the cumin seeds.
4. Once the cumin seeds brown, add the dry red chillies.
5. Saute for 30-40 seconds and add the ginger garlic paste.
6. Saute until fragrant.
7. Add the methi leaves and fry until wilted.
8. Add the asafoetida, turmeric powder, coriander powder and salt. Mix well.
9. Add a little water and cover and cook until the methi leaves are completely cooked.
10. Add in cubed boiled potatoes and mix well.
11. Stir fry for 3-4 minutes.
12. Serve hot with chapati or roti.

If you liked this, you may also like:

Lahsuni Methi Mushroom

Ghugni Masala

Achari Bhindi Dahiwali

Read more ...

Ghugni Masala | Kala Chana Masala [Video]

Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

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What's a better way to start of a week than with a healthy meal? And this Ghugni Masala or Kala Chana Masala is as healthy as it gets.

Kala Chana or Ghugni are desi black chickpeas. If you aren't Indian, there is a possibility you haven't seen the black chickpeas. Black chickpeas are smaller, denser and have a rougher skin than their cousin, the more popular, white chickpeas. Black chickpeas have more fiber and a lower glycemic index and make it perfect for someone trying to lose weight or just lead a healthier life. 

Also, I just love them!

I enjoy eating the black chickpeas way more than the lighter variety, also known locally as Kabuli Chana. And what I love even more than the black chickpeas? the water it is cooked in or the aqua faba. The black chickpeas release a lot of umami into the water that they were boiled in, making it perfect for using in curries. Which is why in this curry, we don't use regular water, we use the water in which the chickpeas were boiled. The water adds color as well as an oomph to the curry. 

Ghugni Masala is a very simple curry to make and stores brilliantly in the fridge. 

The curry is simply made by simmering boiled black chickpeas in a masala made from pureed onions and tomatoes that have been flavored with 4 simple spice powders - coriander powder, turmeric powder, red chilli powder and garam masala. Whole spices are also used in the recipe to make the dish even more fragrant. If you don't have all the whole spices, just use what you have.

Kala Chana Masala fits right into the vegan diet as well as a gluten free diet. To make the dish fit the plant based diet, just replace the oil with water.

Kala Chana Masala tastes best when served with Naan bread or Roti, but you can also serve it with rice. In case serving with rice, adjust the consistency of the gravy.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Ghugni Masala | Kala Chana Masala

Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                2-3

Ingredients:

1 cup Black Chickpeas or Kala Chana
2 medium Onions
2 medium Tomatoes
1 tsp Ginger Garlic Paste
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
1 Bay leaf
2 Cloves
1 Mace
1" Cinnamon
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 Tbsp Coriander leaves (finely chopped)
1 Tbsp Kasuri Methi (Optional)
2 Tbsp Vegetable Oil
Salt to taste
Water as required

Method:

1. Soak the dried black chickpeas overnight. Pressure cook them the next day with 0.5 tsp salt until they are cooked.
2. Puree the onion and tomatoes separately.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds splutter, add the bay leaf, cloves, mace, cinnamon and cumin seeds.
5. Add the ginger garlic paste and saute until fragrant.
6. Add the onion paste and saute until slightly browned.
7. Now add the tomato paste and all the spice powders and cook on low heat for 5-7 minutes while stirring frequently.
8. Add 1 cup of water in which the chickpeas were cooked.
9. Add salt to taste.
10. Cover and cook on low heat for 5-7 minutes.
11. Add kasuri methi and mix well.
12. Garnish with the chopped coriander leaves.
13. Serve hot with roti or naan bread.

If you liked this, you may also like:

Alsane Tonak

Lobia Masala

Double Beans Masala

Read more ...

North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 

• Jolada Rotti or Jowar Roti
• Yennegai
• Soppina Palya

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:

1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:

1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.

If you liked this, you may also like:

Soppina Palya

Yennegai

Jolada Rotti

Read more ...

Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]

Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements. 

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Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy. 

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Vegetable Jalfrezi

Vegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type:  Curry
Cuisine:          North Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              3-4

Ingredients:

1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:

1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.

Step by Step Recipe with Photos:

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato. 

2) Heat oil in a large pan and add the cumin seeds.

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

4) Add the tomato puree. 

5) Add ketchup.

6)  Cook on low heat until the oil separates. Approximately 8-10 minutes.

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 

8) Add water. Cook on medium high heat until the vegetables are almost done.

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.

Add the turmeric powder, kitchen king masala, red chilli powder and salt.

Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

11) Fry until the paneer is slightly brown.

12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.

13) Garnish with coriander leaves and serve.

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