Vegetable Jalfrezi.

~35 minutes estimated. Part-cooking firm vegetables separately prevents a watery final dish.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 7.05 oz by weight bell peppers, sliced
• 7.05 oz by weight carrots, thin sticks
• 7.05 oz by weight cauliflower, small florets
• 1 tbsp lemon juice

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Steam carrots and cauliflower until just tender, then drain well.

4. 04

   Add peppers to the thick masala and stir-fry. Add the steamed vegetables and toss until coated.

5. 05

   Finish with lemon juice and serve without thinning the sauce.

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