Jalfrezi Curry Vegetables
|Potatoes||4 Large, washed and peeled|
|Onions||2 Large, sliced|
|Carrots||2 Large, diced|
|Peas||2 Ounce (50 Gram)|
|Turnip||1 Medium, diced|
|Tomato||1 , quartered|
|French beans||2 Ounce, diced (50 Gram)|
|Garlic||1 Clove (5 gm), ground / processed together with ginger and chilies|
|Ginger root piece||1⁄2 Inch|
|Deseeded red chilies||6|
|Black pepper||5 Milliliter (1 Teaspoon)|
|Garam masala powder||5 Milliliter (1 Teaspoon)|
|Turmeric||5 Milliliter (1 Teaspoon)|
|Salt||5 Milliliter (1 Teaspoon)|
Cut the potatoes into eight pieces each.
Heat a little oil in a pan, add the potatoes and fry until golden.
Remove and put aside.
Fry the onions until golden brown, add the remaining vegetables and fry well.
Add the ground ingredients together with the turmeric and garam masala powder.
Cover the vegetables with water, add the salt, and cook for about twenty minutes.
Add the potatoes and stir well.
Simmer for a further thirty minutes until the vegetables are cooked and the liquid well reduced.
Garnish with cucumber slices, mint leaves and lemon twists, and serve hot.