Vegetable Jalfrezi
Ingredients
- 2 tsps garlic/ginger paste (i do this in a mortar & pestle)
- 1 large onion, halve and slice into length-way pieces
- 2 carrots, peel and chop into 3 bits and cut into thin strips
- 1 bag green beans. chop ends off and discard, then halve the beans
- 1 and a half peppers (red and yellow), chop into thin slices
- 3 tomatoes chop and blitz
- 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
On a low heat, fry ginger garlic paste in a pan with a couple of tbsps of oil until the raw smell disappears
Add onions, and sauté on a 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 off until they separate from the oil (take your time with this)
Add the vegetables (apart from the peas), stir well and sauté on a high heat for a few mins
Add just under one cup of water, salt to your taste and the frozen peas
Give it a good stir and close with a lid
After five mins check the curry to see if the vegetables need more water to cook
Give it another stir and close for another few minutes
The vegetables should be cooked but crunchy so do a rest with a bean of carrot
Top with fenugreek leaves, green chilli and chopped coriander leaves
Serve with roti or rice, yoghurt and lime pickle