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Jalfrezi Curry Vegetables Recipe
|Potatoes||4 Large, washed and peeled|
|Onions||2 Large, sliced|
|Carrots||2 Large, diced|
|Peas||2 Ounce (50 Gram)|
|Turnip||1 Medium, diced|
|Tomato||1 , quartered|
|French beans||2 Ounce, diced (50 Gram)|
|Garlic||1 Clove (5 gm), ground / processed together with ginger and chilies|
|Ginger root piece||1⁄2 Inch|
|Deseeded red chilies||6|
|Black pepper||5 Milliliter (1 Teaspoon)|
|Garam masala powder||5 Milliliter (1 Teaspoon)|
|Turmeric||5 Milliliter (1 Teaspoon)|
|Salt||5 Milliliter (1 Teaspoon)|
Calories 393 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 596.2 mg24.8%
Total Carbohydrates 83 g27.8%
Dietary Fiber 13.2 g52.9%
Sugars 14.5 g
Protein 11 g21%
Vitamin A 131.2% Vitamin C 185.2%
Calcium 12.7% Iron 23.4%
*Based on a 2000 Calorie diet
Heat a little oil in a pan, add the potatoes and fry until golden.
Remove and put aside.
Fry the onions until golden brown, add the remaining vegetables and fry well.
Add the ground ingredients together with the turmeric and garam masala powder.
Cover the vegetables with water, add the salt, and cook for about twenty minutes.
Add the potatoes and stir well.
Simmer for a further thirty minutes until the vegetables are cooked and the liquid well reduced.
Garnish with cucumber slices, mint leaves and lemon twists, and serve hot.