Homecooked Curry in the Form of Vegetable Jalfrezi

Name: Homecooked Curry in the Form of Vegetable Jalfrezi
Ingredients: 2 white onions, finely sliced; 2 tsps of ginger garlic paste (I do this in a pestle & mortar); 1 green chilli, split (and deseeded if you like); 1 tsp turmeric powder; 1 tsp red chilli powder; 2 tsps coriander powder; 1 1/2 tsp garam masala; 1 tsp cumin powder; salt; 2 tomatoes, chopped; 3 carrots cut into batonnets; 1 1/2 peppers, sliced; 300g beans, chopped into 2inch pieces; 200g frozen peas; dried fenugreek leaves

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Lakshmi Narayan

25 recipes

Ingredients

2 white onions, finely sliced
2 tsps of ginger garlic paste (I do this in a pestle & mortar)
1 green chilli, split (and deseeded if you like)
1 tsp turmeric powder
1 tsp red chilli powder
2 tsps coriander powder
1 1/2 tsp garam masala
1 tsp cumin powder
salt
2 tomatoes, chopped
3 carrots cut into batonnets
1 1/2 peppers, sliced
300g beans, chopped into 2inch pieces
200g frozen peas
dried fenugreek leaves

Preparation

Heat 2 tbsp of vegetable oil in a pan or kadai (something that gets really hot)
Sauté the onions until they start to brown but don’t let them catch
Add garlic/ginger paste until the raw smell disappears - Drop in the chilli and fry off for 30 seconds
Add all the dry spices and let them cook a for a minute whilst stirring
Add chopped tomatoes and cook them until the oil separates around the edges
Mash the tomatoes with the back of a spoon so you get a lovely sauce and season with salt to your taste
Turn up the heat and add in your veggies except the frozen peas, and stir the vegetables so the sauce coats them
Add enough water for cooking the vegetables - Lower the heat, stir and cover the pan until vegetables have a decent bite (I do this by eating a little sample as they cook)
Add peas and cook for an extra three minutes or so
To garnish, add fenugreek leaves or coriander leaves and serve with roti