Crunchy Vegetable Jalfrezi Curry
Ingredients
- 2 tsps garlic/ginger paste
- 1 large onion
- 2 carrots
- 1 bag green beans
- 1 and a half peppers (red and yellow)
- 3 tomatoes
- 2 cups frozen peas
- 1 and a half tsps garam masala
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- Salt
- Handful chopped coriander for garnish
- Fenugreek leaves (optional)
- 1 chopped green chilli (optional)
Preparation
Fry ginger garlic paste in a pan with a couple of tablespoons of oil on low heat until the raw smell disappears.
Add onions and sauté on low heat until they turn translucent and start to brown.
Add blitzed tomatoes and cook for a few minutes until it thickens.
Add powdered spices, stir and fry until they separate from the oil.
Add the vegetables (apart from the peas), stir well and sauté on high heat for a few minutes.
Add just under one cup of water, salt to taste, and the frozen peas, stir well and cover with a lid.
After five minutes, check the curry to see if the vegetables need more water to cook, stir and cover again for a few more minutes.
Ensure vegetables are cooked but crunchy; test with a bean or carrot.
Top with fenugreek leaves, green chilli, and chopped coriander leaves.
Serve with roti or rice, yoghurt, and lime pickle.
Cook the vegetables to keep them crunchy, as per the trick mentioned.