Title: Vegetable jalfrezi
 Categories: Indian, Vegetarian, Vegetables, Side dish
      Yield: 4 servings
 
      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