Vegetable jalfrezi

Name: Vegetable jalfrezi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4–5
Cuisine: Indian
Ingredients: ½ onion, chopped; 1 tablespoon rice bran oil; 2 teaspoons crushed garlic; 1 teaspoon finely grated fresh ginger; 1 small tomato, seeded and chopped; chilli powder, to taste (optional); lemon or lime juice, to taste; 125 ml (4 fl oz/½ cup) tomato sauce, such as the Velvet tomato catsup; ½ red capsicum (pepper), chopped into bite-sized pieces; ¼ teaspoon ground turmeric; 1 teaspoon salt; 375 g (13 oz/3 cups) cauliflower florets; 75 g (2½ oz/½ cup) frozen green peas, thawed; 2 tablespoons coriander seeds; 1 carrot, chopped; 1 teaspoon Chaat masala

Preparation info

Serves
4–5

Difficulty
Easy
Ready in
50 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Vegetable jalfrezi is said to have originated in India during the time of the British Raj. Once a creative way to use up leftovers, it has since evolved into a flavourful and texture-rich dish — a popular Indian restaurant menu item. Try this recipe with a mixture of vegies, or highlight just one or two. Either way, vegetable jalfrezi will add a colourful splash to your plate.

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Curries, Stir-fries & Stews

Fay

2 years ago from Australia

Only a few steps and this recipe is very tasty. I added a bit of extra water as the sauce was a little claggy initially. Everyone loved it. Adding the ground coriander seeds made the sauce a little brown looking.

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