Vegetable Jalfrezi

• 3 ounces cauliflower florets
• 3 ounces carrots julienned
• 1 green pepper diced
• 4 ounces green peas
• 4 ounces almonds
• 2 ounces cashews
• 1 onion medium, chopped
• 1 cup water
• 1 cup vegetable oil
• 2 teaspoons black pepper
• 2 teaspoons chili powder
• 1 potato boiled & diced
• 1 tomato diced
• 2 teaspoons mint
• salt to taste

1. 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.
2. Set aside.
3. 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

cauliflower, carrots, green pepper, green peas, almonds, cashews, onion, water, vegetable oil, black pepper, chili powder, tomato, mint, salt

Taken from www.yummly.com/recipe/Vegetable-Jalfrezi-1677413 (may not work)