Vegetable Jhalfrazie Recipes

VEGETABLE JHALFRAZIE

Steps:

• Chop onions, tomatoes, green chillies ginger and coriander.
• Heat ghee and fry onions until golden. Add tomatoes, chillies and ginger and fry at least two minutes.
• Add ketchup, vegetables, spring onions, chilli powder, sugar and salt to taste.
• Cook 5 - 10 minutes and serve hot.

VEGETABLE JALFREZI

Steps:

• Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
• Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

VEGETABLE JALFREZI

Steps:

• TO MAKE THE CURRY PASTE:.
• Firts peel the garlic and ginger.
• Put a Frying pan on a medium to high heat and add the spices for toasting to the dry pan.
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whizz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
• TO PREPARE YOUR CURRY:.
• Peel, halve and roughly chop your onion.
• Finely slice the chilli.
• Peel and finely slice the ginger and garlic.
• Pick the coriander leaves and finely chop the stalks.
• Halve, deseed and roughly chop the peppers.
• Break the green leaves off the cauliflower and discard.
• Break the cauliflower into florets and roughly chop the stem.
• Quarter the tomatoes.
• Carefully halve the butternut squash then scoop out the seeds with a spoon and discard.
• Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.
• Drain the chickpeas.
• TO COOK YOUR CURRY:.
• Put a large casserole-type pan on a medium to high heat and add a couple of splashes of oil and the butter.
• Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.
• Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste.
• Stir well to coat everything with the paste.
• Add the cauliflower, the fresh and tinned tomatoes and the vinegar.
• Fill the 2 empty tins with water, pour into the pan and stir again.
• Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on.
• Check the curry regularly to make sure it's not drying out, and add extra water if necessary.
• When the veg are tender, taste and add salt and pepper - season carefully! - and a squeeze of lemon juice.
• TO SERVE YOUR CURRY:.
• Serve with poppadums or fluffy rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves, and a few lemon wedges for squeezing over.