Vegetable Jalfrezi
Ingredients
- 400 gCauliflower (in small florets)
- 1 pcRed bell pepper (in strips)
- 2 pcCarrot (in batons)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 tspCumin seeds
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 tspGinger powder
- 3 tbspPeanut oil
- 0.5 pcFresh cilantro (chopped)
- 20 gFresh ginger (grated)
- 2 pcFresh green chili (split in half)
Method
A vibrant vegetable stir-fry where every piece retains its bite and color. Toasted spices coat the cauliflower and peppers in a fragrant, dry, and slightly spicy film.
- 1
Cut the cauliflower into small florets of equal size. Cut the peppers and carrots into 3 cm sticks. Slice the onion into thick strips to keep it crunchy. Grate the fresh ginger and split the green chilies in half lengthwise.
- 2
Heat the oil in a wok or large frying pan. Add the cumin seeds. As soon as they sizzle and release their earthy aroma, add the onion.
- 3
Add the cauliflower and carrots. Sauté for 5 minutes over high heat. The vegetables should color slightly without softening. Stir in the pressed garlic, grated fresh ginger, ginger powder, and green chilies.
- 4
Add the peppers, turmeric, and chili powder. Stir in the diced tomatoes. Let the tomato juice reduce until it coats the vegetables. Finish with the garam masala.
Frequently asked questions
How do you get this dish right?
- Never cover the pan; the vegetables must fry, not boil in their own steam.
- If the mixture sticks, deglaze with a single tablespoon of water, no more.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of oil to regain the crunch.
