Recipe - Vegetable Jalfrezi

3 ounce Cauliflower florets
3 ounce Carrots, julienned
1 Green pepper, minced
4 ounce Green peas
4 ounce Almonds
2 ounce Cashews
1 md Onion, chopped
One half cup Water
One half cup Vegetable oil
2 teaspoon Black pepper
2 teaspoon Chili powder
1 lg Potato, boiled & minced
1 lg Tomato, minced
2 teaspoon 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 stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini