VEGETABLE JALFREZI
A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
- Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.
Nutrition Facts : Calories 303 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
VEGETABLE JHALFRAZIE
A vegetable curry with an intriguing name and an interesting taste. From an Indian website I have since lost.
Provided by No Wheat For Me
Categories Onions
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, tomatoes, green chillies ginger and coriander.
- Heat ghee and fry onions until golden. Add tomatoes, chillies and ginger and fry at least two minutes.
- Add ketchup, vegetables, spring onions, chilli powder, sugar and salt to taste.
- Cook 5 - 10 minutes and serve hot.
VEGETABLE JALFREZI
This recipe won a prize in the week of June 15-21st'06 in the Thursday magazine's Cook and Win contest. One of my favourite vegetables to order at restaurants is this. Now, thanks to Meenakshi S. Shankar who submitted this to the magazine, I can cook it in my kitchen, save dollars, use the oil of my choice, fresh vegetables, and yet, have a blast! Enjoy :)
Provided by Charishma_Ramchanda
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Steam all the veggies except capsicum(bell pepper) in the microwave.
- Steam the capsicum separately because it requires very little cooking time.
- Heat oil in a pot.
- Add cumin seeds and allow to splutter.
- Once they stop, add green chillies and onions.
- Stir-fry until the onions are translucent.
- Add tomatoes and cook on low heat for 60 seconds.
- Add the masala powders and salt. Mix well.
- Cook till the oil separates from the masala.
- Now, fold in the steamed veggies into this masala mixture.
- Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
- Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
- Add the ginger juliennes and wait for 60 seconds.
- Serve hot with rotis (Indian flatbreads) or rice.
- Enjoy!
Nutrition Facts : Calories 148.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 4.8, Sodium 1013.6, Carbohydrate 20, Fiber 5.3, Sugar 10.6, Protein 6.9
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