Easy Recipe Achari Vegetable Jalfrezi with Tofu Delicious Steady

Without fail recipe ultimate Achari Vegetable Jalfrezi with Tofu easy, yummy, practical.

Hi my mother, now you get cook recipe Achari Vegetable Jalfrezi with Tofu with 26 ingredients and 7 steps. Next this is how to make it, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 26 ingredients and 7 stages of easy cooking Achari Vegetable Jalfrezi with Tofu.

Ingredients for Achari Vegetable Jalfrezi with Tofu #

1. Needed : Veggies.

2. Needed : onion, roughly chopped.

3. Needed : carrots, julienned.

4. Needed : French green beans, slit diagonally into small pieces.

5. Prepare : bell peppers, roughly chopped.

6. Needed : indian squash, julienned.

7. Needed : ginger, julienned.

8. Needed : garlic, minced.

9. Prepare : green chilly, thinly sliced.

10. Needed : tofu, cut into small pieces (can be substituted with paneer).

11. Prepare : baby corn, cut into bite-sized pieces.

12. Prepare : Spices and Flavors.

13. Needed : chilly garlic sauce.

14. Prepare : tomato ketchup.

15. Needed : chilly paste, or to taste.

16. Needed : coriander powder.

17. Needed : fennel powder (saunf).

18. Prepare : indian pickles (achar).

19. Needed : cumin seeds.

20. Needed : Garnish.

21. Needed : coriander leaves.

22. Needed : cabbage, finely shredded.

23. Prepare : paneer or tofu, shredded.

24. Prepare : mint leaves, sliced thinly.

25. Needed : oil.

26. Needed : water.

If all cooking materials Achari Vegetable Jalfrezi with Tofu it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking Achari Vegetable Jalfrezi with Tofu #

1. In a wide pan, take a tablespoon of oil/fat.

2. On high heat, add the cumin into the oil.

3. Once the cumin browns a bit, add the veggies in the following order, giving each vegetable a 30 second headstart over the next: onions, ginger, garlic, carrots, beans, baby corn, squash, bell peppers, green chillies. Saute until veggies are tender yet crunchy..

4. Add the protein ( tofu or paneer). Saute for a minute. Add all the dry spices and roast for about a minute. (fennel and coriander powder).

5. Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil.

6. Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl..

7. Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread)..

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