I wanted to expand my Indian dishes beyond Gujrati food and decided to make this simple yet tasty dish. I had some cauliflower in the fridge, and instead of making my usual recipe, I adapted this recipe from Show Me The Curry. I made a few changes to the original recipe: I used broccoli, added a lot more tomato sauce, and garnished with some fresh cilantro to give it some more flavor.
I still haven’t had a chance to make fresh naan, so we ate this dish with garlic frozen Naan from Trader Joe’s, which in my opinion is a great backup. My husband and I loved the dish and will definitely be making it again sometime soon!
Vegetable Jalfrezi (vegan, gluten-free)
- 3 cups cauliflower , cut into small florets
- 1/2 cup broccoli , cut into small florets
- 1 tbsp cooking oil
- 1/2 medium onion , finely chopped
- 1/2 cup bell pepper , diced (green, red, or yellow)
- 1/2 cup frozen green peas , thawed
- 2 small tomatoes , chopped
- 1 teasp ginger , minced
- 3 cloves garlic , minced
- 1/4 teasp turmeric powder
- 3/4 cup tomato sauce
- 2 tbsp dry roasted coriander powder
- 1 1/2 teasp garam masala
- red chili powder , optional, to taste
- 3 tbsp cilantro
- lemon juice , to taste
- Boil a pot of water and add salt and turmeric powder.
- Add the cauliflower and broccoli. Boil for 3 minutes.
- Strain the veggies and place them in a bowl of ice water to stop them from cooking. Drain and keep aside.
- In a non-stick pan, heat oil. Add onions and cook until light golden (2-3 min). Add ginger and garlic and saute for another minute until fragrant.
- Add tomato sauce and cook until the oil separates.
- Add the bell pepper and green peas. Cook for another 2-3 minutes.
- Add the cauliflower, broccoli, salt, coriander, garam masala, and red chili powder. Mix well and cook until veggies are tender, not mushy.
- Sprinkle a little water over the dish occasionally to provide moisture if the dish drys out to keep it from burning. Adjust the amount of salt if needed.
- Add fresh tomatoes and cilantro. Cook for another 1-2 minutes.
- Add lemon juice and mix. Serve hot with naan or some rice.
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