Name: Mixed Vegetable and Chick Peas Jalfrezi recipe by Mina Joshi at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 cups mixed Vegetables; 1 cup of boiled Chickpeas; ½ cup fresh Fenugreek; 1 Onion; 3-4 cloves of Garlic; 2-3 Green chilies; 1 inch piece of fresh Ginger; 3 tbls sunflower Oil; 1 tsp Mustard seeds; 1 tsp Salt; ½ tsp Chili powder; 1 tsp Turmeric powder; 2 tsp mix Coriander and Cumin powder; (often called dhana jeeru); 2 tsp Lemon juice; 1 tsp Jaggery or Brown sugar; 1 cup of Passata; 1 cup double Cream

Ingredients Serving: 6

3 cups mixed Vegetables
1 cup of boiled Chickpeas
½ cup fresh Fenugreek
1 Onion
3-4 cloves of Garlic
2-3 Green chilies
1 inch piece of fresh Ginger
3 tbls sunflower Oil
1 tsp Mustard seeds
1 tsp Salt
½ tsp Chili powder
1 tsp Turmeric powder
2 tsp mix Coriander and Cumin powder
(often called dhana jeeru)
2 tsp Lemon juice
1 tsp Jaggery or Brown sugar
1 cup of Passata
1 cup double Cream

Instructions

For mixed vegetables I used green beans, soya beans, broccoli, carrots, peas, sweet potatoes and red peppers.
I used chickpeas which were soaked and pressure cooked a day before In a blender/food processor make a fine paste of chilies, garlic, onion and ginger.
In a pan heat oil and add dry mustard seeds. When they start to pop, add above made paste and fry till raw smell wrafts.
Now add passata and leave it to boil for a minute. Add in salt, chili powder, turmeric powder, coriander-cumin powder and brown sugar.
Fry till spices get combined. Now all mixed vegetables, fresh fenugreek and boiled chickpeas.
Saute for a minute and add 2 cups of water. Cook covered on low flame until vegetables turn soft.
Add lemon juice and cook for another 4-5 minutes. Add double cream just before serving and heat the Jalfrezi again and serve warm with rice.

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