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)


    Medium Red Onion 1.0 Unit(s)

    Medium Red Onion

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Red Bell Pepper 1.0 Unit(s)

    Red Bell Pepper

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Cauliflower 100.0 grams


    Green French Beans 60.0 grams

    Green French Beans

    Ginger 10.0 grams


    Coriander 3.0 grams


    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 Kitchen Essentials
    Utensils: A frying pan or wok |
    Pantry: Salt | Pepper | Your preferred cooking oil or even ghee (clarified butter) if you have any |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required):
    - Tomato: dice
    - Red Bell pepper: cut into large cubes
    - Red Onion: peel and dice half the onion and cut the other half into large cubes
    - Cauliflower: cut into cubes, the smaller you cut the them faster they cook
    - Green French Beans: remove the ends, leave the whole or slice them
    - Carrot: peel and dice
    - Ginger:peel and cut into juliannes
    - Coriander: pick out the leaves for garnishing.
    : Cook the Jalfrezi, Plate and Serve
    Heat some oil in a pan or a wok. Once it gets hot enough, add the diced onions. Keep sautéing the onions until they start to brown slightly, then add the ginger garlic paste and the tomatoes. Sauté them for about 2 minutes. Now add the cauliflower, carrots, beans, cubed onions, bell peppers and a little water, to just about cover the vegetables. Add kadai masala, salt, mix well and cover the pan bring the curry 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.

    Plate and Serve:
    Warm up the Naan in a pan or in a microwave or oven. Sprinkle some water on it before warming it up or it is likely to dry out.
    Garnish the Jalfrezi with the ginger juliennes and the coriander leaves and serve with the Naan.