Chickpea & Tofu Vegan Jalfrezi (Vegetable Jalfezi Curry)
Ingredients
For stir-frying
- 2 tbsp butter (or vegetable oil)
- 1 onion petals
- 20 beans chopped
- 1 carrot chopped
- 1 tomato sliced & deseed
- 6 tbsp peas
- 10 baby corn chopped
- 1 yellow capsicum sliced
- 1 green capsicum sliced
- 1 red capsicum sliced
- 2 cans chickpeas optional
- 2 cups tofu, extra firm or paneer cubed (optional)
For the sauce
- 4 tbsp oil
- 2 tsp cumin
- 2 tsp kasuri methi
- 6 clove garlic chopped
- 2 inch ginger julienne
- 2 chilli slit
- 1 onion finely chopped
- 1 tsp turmeric
- 2 tsp chilli powder
- 2 tsp coriander powder
- 4 tomato chopped
- 4 tbsp tomato sauce
- 1 tsp garam masala
- 0.5 tsp pepper powder
- 4 tbsp coriander finely chopped
Instructions
Stir-fry
- Firstly, in a pan heat the butter until melted.
- Add the onion, the tomato, the capsicum, the beans, the carrot, the peas, and the baby corn and stir fry on high flame for a minute. You can add your preferred selection of protein (chickpeas, paneer or tofu)
- Stir fry until the vegetables shrink slightly yet remain crunchy. Keep aside.
Sauce
- In a large wok, heat the oil.
- Add the cumin, kasuri methi, clove garlic, ginger and chilli.
- Saute until the spices turn aromatic.
- Now add the onion and saute until it turns golden brown.
- Keeping the flame on low, add the turmeric, chilli powder and coriander powder.
- Saute on low flame until the spices turn aromatic.
- Furthermore, add the tomato and saute until tomatoes turn mushy.
- Add the tomato sauce and mix well until the sauce becomes thick.
Mix the sauce with the stir-fry
- Add in sauteed vegetables along with the garam masala and the pepper.
- Mix well keeping the flame on high.
- Finally, add the fresh coriander.
- Serve and enjoy vegetarian jalfrezi!
Notes
Chilli: If you like it mild then you can avoid the chili and increase slowly as you get to like hotter spicier food.
Protein: Add a can of chickpeas or extra-firm tofu
Tomatoes: Always opt for organic tomato sauce. If you don't have tomato sauce, you could ruse 6 whole fresh tomatoes, roughly chopped, and add some water or homemade vegetable stock.
Batch Freezing: This curry can be stored in the freezer for up to six months.