This uses a jarred cooking sauce, which I don’t often use. But the sheer quantity of spices and seasonings used in Indian cooking can make the jarred pastes and sauces a reasonable choice, unless you really plan to cook a lot of Indian dishes.
You can add other vegetables. The original called for cauliflower, more red pepper and fresh tomatoes. I just used what I had in the kitchen. If you use something that cooks quickly, like spinach or peas, add them at the end. The Jalfrezi curry is shown to the right in the picture here. To the left is chicken biryani curry.
Vegetable Jalfrezi Curry
- 1 onion, chopped
- 1 red chile, seeded and thinly sliced
- 1 thumb-sized piece of ginger, peeled and thinly sliced or minced
- 2 cloves of garlic, peeled and thinly sliced or minced
- 1 small bunch of cilantro, leaves separated and stalks minced
- 1 red bell pepper, seeded and chopped
- 1 butternut squash, peeled and cut into 1/2″ to 1″ cubes
- 1 15- ounce can of garbanzo beans, drained
- 1-2 Tbs oil
- 1-2 Tbs butter
- 1 jar Pataks Jalfarezi Cooking Sauce
- 1 15- oz can diced tomatoes, with juice
- 1/4 cup balsamic vinegar
- 1 lemon, cut in wedges
- plain yogurt to serve at the table
- 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.
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