Vegetable Jalfezi

Ingredients
2 Tbsp. vegetable oil
  • 3 tsp. turmeric
  • 2 tsp. coriander powder
  • 1 tsp. ground cumin
  • 1 tsp. grated ginger
  • 2 cloves minced garlic
  • 1/2 cup finely chopped onions
  • 1 cup diced potatoes
  • 1/2 cup chopped carrots
  • 1 tsp. salt
  • 1/2 tsp. ground chili pepper or 1 chopped jalapeno
  • 2 cup cauliflower, chopped
  • 1 tomato, cut into 4 or 5 pieces
  • 1/2 cup peas
  • 1/2 cup water
  • Directions
  • 1. Heat the vegetable oil in a 12-inch wok or skillet until hot enough to sizzle.
  • 2. Add the turmeric, coriander, cumin, ginger, garlic and onions and sauté for about 2 minutes or until the onions are opaque.
  • 3. Lower heat to medium.
  • 4. Stir in all of the remaining ingredients, except peas, while adding water.
  • 5. Simmer, covered at low heat for 8 to 10 minutes or until done.
  • 6. Stir in the peas and cook until heated through.
  • 7. Serve over Basmati rice or with naan.
  • 8. It is also used as a filling for pita bread.
  • Yield: 3- servings