Prep all the vegetables.
Heat the oil and butter in a skillet over medium high heat and add the onion chile, ginger, garlic and cilantro stalks. Cook about 10 minutes, stirring frequently, until onions are softened and golden.
Add the red pepper, squash, garbanzo beans and jalfrezi sauce and stir. Add the canned tomatoes and their juice and the vinegar. Add a can of water to the pan. Bring to a boil while stirring, reduce to a simmer, cover and cook another 30 minutes.
Take the lid off and stir. If it’s still full of liquid, leave the lid off and simmer another 15 minutes or so. If it looks good and thick, leave the lid on and simmer another 15 minutes or so.
Squeeze a bit of lemon juice over and serve. Add chopped cilantro leaves and yogurt at the table.