Name: Root Veg Jalfrezi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp freshly ground black pepper; 1 tsp Garam Masala; 2 tbsp chopped fresh coriander (cilantro); 1 large potato, peeled and cut into thick wedges; 1-cm (½-inch) piece root ginger, cut into matchsticks; 2 tsp Kashmiri chilli powder; 1 tsp cumin seeds; ¾ tsp ground turmeric; 1 large onion, cut into wedges and separated into petals; 2 parsnips, peeled and cut into thick wedges; 1 carrot, peeled and cut into thick wedges; ½ tsp nigella seeds; 3 tbsp ghee or oil; ½ tsp fennel seeds; ½ small swede, peeled and cut into thick wedges; 1 tsp dried fenugreek leaves; 1 tsp salt; 2 tbsp tomato purée (paste); 2 tsp grated (shredded) root ginger; 4 large garlic cloves, crushed; ¼ tsp fenugreek seeds; 1-2 red chillies, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Mixed roots tossed in a heady concoction of spices. Whilst some of the techniques used to make jalfrezi have strong Asian influence, the original jalfrezi of Eastern India was very much created to cater to European tastes. Under colonial rule, Bengal, the home of jalfrezi was a major hub for the British East India Company. A medley of vegetables and protein were stir-fried to create ‘a spicy dish designed for the British palate’, or jhāl porhezī.