Vegetable Jalfrezi

3 oz Cauliflower florets

3 oz Carrots, julienned

1 Green pepper, diced

4 oz Green peas

4 oz Almonds

2 oz Cashews

1 md Onion, chopped

1/2 c Water

1/2 c Vegetable oil

2 ts Black pepper

2 ts Chili powder

1 lg Potato, boiled & diced

1 lg Tomato, diced

2 ts 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 stir-fry 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