Title: Vegetable Jalfrezi
Categories: Ethnic Vegetarian Vegetable
Yield: 4 Servings

3	oz	Cauliflower florets
3	oz	Carrots, julienned
1		Green pepper, diced
4	oz	Green peas
4	oz	Almonds
2	oz	Cashews
1	md	Onion, chopped
1/2	c	Water
1/2	c	Vegetable oil
2	ts	Black pepper
2	ts	Chili powder
1	lg	Potato, boiled & diced
1	lg	Tomato, diced
2	ts	Mint
		Salt, to taste

Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside.

Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.

From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas

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