Ingredients:

• 1 pouch Hungry Boo Makhni Gravy
• 1 small carrot, thinly sliced
• 1 small bell pepper (any color), thinly sliced
• 1 small zucchini, thinly sliced (optional)
• 1/2 cup green beans, chopped
• 1 small onion, thinly sliced
• 1 small tomato, chopped
• 1 tablespoon oil or ghee
• 1/2 teaspoon cumin seeds (optional)
• Salt to taste
• Fresh cilantro for garnish (optional)
• Rice or soft roti for serving

Instructions:

1. Prepare the Vegetables:

• Wash and thinly slice the carrot, bell pepper, zucchini (if using), and green beans. Chop the tomato and thinly slice the onion.

2. Sauté the Vegetables:

• In a large pan, heat oil or ghee over medium heat.
• If using, add cumin seeds and let them splutter.
• Add the sliced onion and sauté until it turns soft and translucent.
• Add the carrot, green beans, and zucchini. Cook for 4-5 minutes until the vegetables start to soften.
• Add the bell pepper slices and cook for another 2-3 minutes.

3. Add the Gravy and Spices:

• Pour the Hungry Boo Makhni Gravy into the pan with the sautéed vegetables and stir to combine.
• Let the jalfrezi simmer on low heat for 5-7 minutes, allowing the vegetables to cook through and absorb the flavors of the gravy.

4. Add the Tomatoes:

• Add the chopped tomato to the jalfrezi and cook for another 2 minutes until the tomato softens but still retains some texture.

5. Garnish and Serve:

• Garnish with fresh cilantro if desired.
• Serve the Vegetable Jalfrezi warm with steamed rice or soft roti.