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Achari Vegetable Jalfrezi with Tofu
Achari Vegetable Jalfrezi with Tofu

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We hope you got benefit from reading it, now let’s go back to achari vegetable jalfrezi with tofu recipe. To cook achari vegetable jalfrezi with tofu you only need 26 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Achari Vegetable Jalfrezi with Tofu:
  1. Take Veggies
  2. Get 1 large onion, roughly chopped
  3. Prepare 2 large carrots, julienned
  4. Use 1 bunch French green beans, slit diagonally into small pieces
  5. Prepare 3 medium bell peppers, roughly chopped
  6. Provide 1 medium indian squash, julienned
  7. Provide 1 piece ginger, julienned
  8. Get 3 clove garlic, minced
  9. Use 1 each green chilly, thinly sliced
  10. Provide 2 piece tofu, cut into small pieces (can be substituted with paneer)
  11. Provide 1 can baby corn, cut into bite-sized pieces
  12. You need Spices and Flavors
  13. Take 2 1/2 tbsp chilly garlic sauce
  14. Get 2 tbsp tomato ketchup
  15. Provide 1 1/2 tbsp chilly paste, or to taste
  16. Take 1 tbsp coriander powder
  17. Use 1 tsp fennel powder (saunf)
  18. Provide 1 1/2 tsp indian pickles (achar)
  19. You need 1 tsp cumin seeds
  20. Provide Garnish
  21. Get 1 bunch coriander leaves
  22. Use 1 bunch cabbage, finely shredded
  23. Prepare 1 tsp paneer or tofu, shredded
  24. Take 1 dash mint leaves, sliced thinly
  25. Get 1 tbsp oil
  26. Use 1/4 cup water
Instructions to make Achari Vegetable Jalfrezi with Tofu:
  1. In a wide pan, take a tablespoon of oil/fat
  2. On high heat, add the cumin into the oil
  3. Once the cumin browns a bit, add the veggies in the following order, giving each vegetable a 30 second headstart over the next: onions, ginger, garlic, carrots, beans, baby corn, squash, bell peppers, green chillies. Saute until veggies are tender yet crunchy.
  4. Add the protein ( tofu or paneer). Saute for a minute. Add all the dry spices and roast for about a minute. (fennel and coriander powder)
  5. Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil
  6. Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl.
  7. Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread).

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