Jalfrezi is a spicy curry dish originating from Bengal. It is tomato based and has a fiery kick from plenty of green chillies.
Servings: 6 people
- 2 tbsp oil of your choice
- 5 green cardamom crushed
- 4 cloves
- 1 tbsp mustard seeds
- 2 large onions quartered
- 4/5 long green chillies sliced
- 8 baby potatoes (large ones cut in half)
- 2 tbsp garam masala
- 2 tbsp ground cumin
- 1 tbsp turmeric
- 1 tbsp ground coriander
- 7 cloves garlic roughly chopped
- 1 thumbsize piece ginger grated
- 2 tins chopped tomatoes
- 1 pack vegan chicken-style pieces (optional) (we use plant-pioneers)
- 1 broccoli head cut into florets
- 3 tbsp plant-based yoghurt (we use Alpro natural)
- boiled water
- 3 vine-ripened tomatoes quartered
- 1 tbsp cornflour made into slurry with water
- 1 cup fresh coriander chopped
- salt to taste
- Fry the cardamom, mustard seeds and cloves in the oil for 2 minutes until the seeds start to pop.
- Add the onions and green chillies and fry for a further 3 minutes.
- Add the potatoes, garam masala, cumin, turmeric, ground coriander and garlic and stir fry for 2 minutes.
- Add the ginger, chopped tomatoes, broccoli, chicken pieces (if using) and yoghurt and give everything a good stir.
- Add the water, enough to cover the vegetables and simmer for around 30 – 35 minutes until potatoes are cooked – check them with a knife. Add the fresh tomatoes half way through and stir occasionally.
- Stir in the cornflour slurry, coriander and salt and allow the sauce to thicken for a minute.
- Serve with rice.