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Vegetable Jalfrezi

Country.Chef's picture
Ingredients
  Onion 1 Medium
  Red chili 1 (Fresh)
  Fresh ginger root 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Fresh coriander 1⁄2 Bunch (50 gm)
  Red peppers 2
  Cauliflower 1
  Ripe tomatoes 3
  Butternut squash 1 Small
  Chickpeas 400 Gram (1 Tin)
  Groundnut oil/Vegetable oil 1 Tablespoon
  Butter 1 Tablespoon
  Curry paste 141 1⁄2 Gram (Half Of A 283 Gram Jar Of Patak'S Jalfrezi)
  Chopped tomatoes 800 Gram (Two 400 Gram)
  Balsamic vinegar 4 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Lemons 2
  Natural yogurt 200 Gram
Directions

GETTING READY
1) Arrange all the ingredients and utensils well in advance.

MAKING
2) Place a large casserole-style pan on medium to high flame. 3) Add to the pan, couple of lugs of oil and butter.
4) In the pan, stir-fry onion, chili, ginger-garlic and corriander.
5) Cook the ingredients for 10 minutes or until they turn soft and golden. 6) Mix in peppers, squash, drained chickpeas along with jalfrezi curry paste.
7) Stir all ingredeints in the pan to coat perfectly with the paste. 8) Fill a tin with water pour it into pan. 9) Boil the water, cover the pan with a lid and simmer for 45 minutes. 10) After 30 minutes, check the curry and cook further if curry is still liquidy.
11) Season the vegetables with salt and pepper when turns soft.

SERVING
12) Squeeze the juice of leomn over the vegetable and serve hot with Indian bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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