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Vegetarian - Vegan - Explorer

sobhna's vegetable jalfrezi recipe


Serves 4

  • 3 tablespoons oil

  • 0.5 teaspoon asafoetida (optional)

  • 1 medium onion grated

  • 3.5 tablespoons tinned diced tomato

  • 2 tablespoons authentic original curry paste

  • Half a cauliflower, cut into florets

  • 1 capsicum diced

  • 3-4 baby onions, halved

  • 3 medium potatoes diced

  • 2 tablespoons dried fenugreek leaves (kastoori methi) (optional)

  • 0.5 teaspoon garam masala (optional)

  • Juice of half a lemon

  • Freshly chopped coriander (optional)


  1. Heat oil in a wok on high heat. Add asafoetida and grated onion, stirring until the onion softens and caramelises.

  2. Add tomatoes and fry on high heat for 5 minutes, continuously stirring.

  3. Stir in the curry paste. A good tip to avoid your curry paste sticking to the pan is to add a tiny amount of water to the curry paste to make it into a smoother paste. Keep stirring for 3-4 minutes on a medium heat.

  4. Add potatoes and carrots, stir through spices, cover and leave for 5 minutes on medium heat.

  5. Stir through half a cup of water, increase to high heat and cover. Leave for 3-5 minutes before checking if potatoes are par cooked.

  6. Once potatoes are par cooked, add cauliflower florets and capsicum. Reduce heat to medium, stirring vegetables through the spices to ensure even coverage.

  7. Add crushed dried fenugreek leaves, reduce to low heat and cook for 2-4 minutes.

  8. Uncover, increase heat to high, and keep gently stirring now until the vegetable are cooked to your preference. We prefer them crunchy. This should only take 3-5 minutes.

  9. Add garam masala. Remove from stove and add freshly chopped coriander and squeeze of lemon juice before serving with warm roti and rice.


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