Vegetable Jalfrezi

This recipe won a prize in the week of June 15-21st'06 in the Thursday magazine's Cook and Win contest. One of my favourite vegetables to order at restaurants is this. Now, thanks to Meenakshi S. Shankar who submitted this to the magazine, I can cook it in my kitchen, save dollars, use the oil of my choice, fresh vegetables, and yet, have a blast! Enjoy :)

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  large carrot, cut lengthwise
• 10 -15  French beans, cut lengthwise
• 1⁄2 cup cauliflower
• 2  medium red capsicums, cut lengthwise
• 1⁄2 cup green peas
• 2  medium onions, sliced
• 2  medium tomatoes, chopped
• 2 -3  green chilies, slit
• 2  inches  piece fresh ginger, cut in juliennes
• 1  teaspoon cumin seed
• 2  teaspoons dried fenugreek leaves (kasoori methi)
• 1  teaspoon red chili powder
• 1  teaspoon garam masala powder
• 1⁄2 teaspoon turmeric powder
• 1  tablespoon olive oil
• 1 1⁄2 teaspoons salt
• 100  g cottage cheese, cut lengthwise

Directions

1. Steam all the veggies except capsicum(bell pepper) in the microwave.
2. Steam the capsicum separately because it requires very little cooking time.
3. Heat oil in a pot.
4. Add cumin seeds and allow to splutter.
5. Once they stop, add green chillies and onions.
6. Stir-fry until the onions are translucent.
7. Add tomatoes and cook on low heat for 60 seconds.
8. Add the masala powders and salt. Mix well.
9. Cook till the oil separates from the masala.
10. Now, fold in the steamed veggies into this masala mixture.
11. Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
12. Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
13. Add the ginger juliennes and wait for 60 seconds.
14. Serve hot with rotis (Indian flatbreads) or rice.
15. Enjoy!