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Makai Khumb Jalfrazie

Makai Khumb Jalfrazie
 
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Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.
Ingredients
  • 2 cups quatered mushrooms (khumbh)
  • 1 cup boiled sweet corn kernels (makai ke dane)
  • ½ cup low fat paneer (cottage cheese) , cut into 25 mm. (1") strips
  • 3 sliced spring onions whites
  • ½ green capsicum , sliced
  • ½ yellow capsicum , sliced
  • ½ red capsicum , sliced
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp chilli powder
  • ½ tsp coriander-cumin seeds (dhania-jeera) powder
  • 1 tomato , sliced
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 3 chopped spring onion greens
  • 2 tsp vinegar
  • ½ tsp garam masala
  • ¼ tsp sugar
  • 2 tbsp chopped coriander (dhania)
  • 1 tbsp oil
  • salt to taste
  • For The Garnish
  • 2 tbsp chopped coriander (dhania)
Instructions
  1. Heat the oil in a pan, add the spring onion whites and capsicums, and sauté for 2 minutes.
  2. Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.
  3. Add the sweet corn kernels, spring onion greens, vinegar, garam masala and sugar and toss lightly.
  4. Serve hot garnished with coriander.
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