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Vegetable Jalfrezi and Naan

Coriander, also called cilantro, is extensively used around the world as a condiment, garnish, or decoration on culinary dishes. Coriander is packed with fiber, magnesium, manganese, protein, and iron, making it beneficial for health. It has eleven components of essential oils and six types of acids, including ascorbic acid or vitamin C, each having a number of beneficial properties.

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    Naan 2.0 Unit(s)

    Naan

    Medium Red Onion 1.0 Unit(s)

    Medium Red Onion

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Small Red Bell Pepper 1.0 Unit(s)

    Small Red Bell Pepper

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Cauliflower 100.0 grams

    Cauliflower

    Green French Beans 60.0 grams

    Green French Beans

    Ginger 10.0 grams

    Ginger

    Coriander 3.0 grams

    Coriander

    Fresh Ginger and Garlic Paste 20.0 grams

    Fresh Ginger and Garlic Paste

    Kadai Masala 10.0 grams

    Kadai Masala


    • Time : 30.0 mins
    • |
    • Calories: 778.0 kcal
    • |
    • Protein : 23.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 123.0 g
    Your Pantry Essentials
    A frying pan or wok
    Your preferred cooking oil or even ghee if you have any
    Salt and Pepper.
    Prepare your Vegetables
    Tomato: wash and dice
    Bell pepper: wash and cut them into large cubes
    Onion: peel and dice half the onion and cut the other half into large cubes
    Cauliflower: wash and cut into cubes, the smaller you cut the them faster they cook
    Green French Beans: wash and remove the ends, leave the whole or slice them
    Carrot: wash, peel and dice
    Ginger: wash, peel and cut into juliannes
    Coriander: wash and dry. Pick out the leaves for garnishing.
    Cook the Jalfrezi
    Heat some oil in a pan or wok. Once it gets hot enough, add the diced onions. Keep sauteeing the onions untl they start brown slightly then add the ginger garlic paste and the tomatoes. Sautee the them for about 2 minutes. Now add the cauliflower, carrots, beans, cubed onions and a little water to just about cover the vegetables. Add kadai masala, salt, mix and cover the pan bring to a simmer and let it cook for about 10 minutes. Allow some of the water to evaporate and let the curry reduce to about half. Check the seasoning.

    While the curry is simmering away warm the Naan on a pan, microwave or oven. Sprinkle some water on it beffore warming it up or it is likely to dry out.

    Garnish the vegetable with the ginger juliannes and the coriander leaves and serve with Naan.