Vegetable Jalfrezi Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Onion1 Medium
 Red chili1 (Fresh)
 Fresh ginger root1 Tablespoon
 Garlic2 Clove (10 gm)
 Fresh coriander1⁄2 Bunch (50 gm)
 Red peppers2
 Cauliflower1
 Ripe tomatoes3
 Butternut squash1 Small
 Chickpeas400 Gram (1 Tin)
 Groundnut oil/Vegetable oil1 Tablespoon
 Butter1 Tablespoon
 Curry paste141 1⁄2 Gram (Half Of A 283 Gram Jar Of Patak'S Jalfrezi)
 Chopped tomatoes800 Gram (Two 400 Gram)
 Balsamic vinegar4 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Lemons2
 Natural yogurt200 Gram

Nutrition Facts

Serving size

Calories 1894 Calories from Fat 623

% Daily Value*

Total Fat 72 g110.3%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 29.1 mg

Sodium 2740.8 mg114.2%

Total Carbohydrates 273 g91.1%

Dietary Fiber 77.7 g310.6%

Sugars 76.9 g

Protein 65 g130.8%

Vitamin A 1185.1% Vitamin C 942.3%

Calcium 79% Iron 116.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Arrange all the ingredients and utensils well in advance.

MAKING
2) Place a large casserole-style pan on medium to high flame. 3) Add to the pan, couple of lugs of oil and butter.
4) In the pan, stir-fry onion, chili, ginger-garlic and corriander.
5) Cook the ingredients for 10 minutes or until they turn soft and golden. 6) Mix in peppers, squash, drained chickpeas along with jalfrezi curry paste.
7) Stir all ingredeints in the pan to coat perfectly with the paste. 8) Fill a tin with water pour it into pan. 9) Boil the water, cover the pan with a lid and simmer for 45 minutes. 10) After 30 minutes, check the curry and cook further if curry is still liquidy.
11) Season the vegetables with salt and pepper when turns soft.

SERVING
12) Squeeze the juice of leomn over the vegetable and serve hot with Indian bread.
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