Cut vegetables in inch-long pieces.
Grate one onion and cut the other finely in rings.
Heat oil in a pot, fry cumin seeds till red then add grated onion.
Put ginger, garlic, lemon juice, red chilies and coriander and fry.
Cook for a minute, add cashew nuts and almond, fry till masala leaves sides of pot.
Add carrots, cauliflowers, beans and water, cover and cook for five minutes.
Stir while adding capsicums, tomato, peas and cut onions.
Add salt when vegetables become tender and put on dum.
Vegetable jalfraizi is ready to serve.
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