“The great thing about this jalfrezi recipe is the slightly sweet and sour flavour you get from from the peppers. Brilliantly versatile, you can use whatever seasonal veg you have to hand. ”
cauliflower = 250 grams
capsicum = 2
carrots = 2
butter = 50 grams
INGREDIENTS FOR CURRY
tomatoes = 2
onions = 2 mediumm sized (chopped)
tomato pury = 1cup
red chilli powder = 1 tea spoon
mustard seeds = 1/2 tea spoon
mustard paste = 1 table spoon
yogurt = 1 cup
turmeric powder = 1/2 tea spoon
lemon juice = 2 table spoon
salt = 1/2 tea spoon
oil = 2 table spoon
fry all vegetables in butter and take aside
Pour oil in a pan. Add onion,mustard seeds, salts, turmeric powder, tomatoes, red chilli powder, mustard paste.
cook well until the tomatoes becomes soft
add the tomato purree and vegetables.
mix well, pour 1/2 cup water and cook 5-7 minutes in low flames
now add yogurt and lemon juice and cook until the water dries.
garnish it with corriander leaves
serve it with rice.
Experiment with different combinations of vegetables, such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end.