1. Prepare all the vegetables by cutting them into thin slices. Separate the veggies that need boiling from those that are added directly at the finishing step. I have saved red bell peppers and baby corn to add at the end. I will be boiling the peas, carrots, and beans to cook it halfway through.

2. Take water in a 3-quart pot and add peas, carrots, and beans. Boil for 5 minutes, drain the water, and set aside. Drain the water immediately after boiling to stop veggies from cooking further.

3. In a 3-quart pot, take 2 Tbsp of ghee, add 1 tsp of cumin (jeera), four whole red chilies, and add 1 Tbsp of ginger and garlic paste and state until the ginger and garlic paste turns light brown.

4. Add 2 cups of sliced onions and saute for 5 minutes. Add 3 cups of tomato puree to the pan and stir well. The curry tastes better when tomatoes are pureed after blanching, but the fresh tomato puree also works.

5. Add 1 tsp of salt, 1/2 tsp of turmeric powder, 1 1/2 tsp of red chili powder, 1 tsp of cumin powder, 3/4 tsp of garam masala powder, and 1 Tbsp of coriander powder. 

6. Add 1 Tbsp of tomato paste and cook for ten minutes. Tomato paste adds to the taste and the color of the Jalfrezi.

7. Add the boiled veggies and the fresh veggies to the sauce. 

8. Add 1 Tbsp of kasoori methi and cook for 5 minutes. 

9. Add 1/2 cup of cilantro to garnish. 

10. Mix well and serve with rice or roti.