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Cashew flavoured cauliflower jalfrezi (vegan recipe without tomato-ketchup)


Vegetable Jalfrezi has become my favourite in the recent times. I prepare it for my parents and guests, and they absolutely love it. I tried it at a restaurant a few years back—it was bland. So, I decided to make it flavourful with coriander powder and cashew paste. 

This dish is rich in vitamin A, vitamin C, vitamin E, and vitamin K. Combining the dish with vitamin B rich whole wheat flattened-bread and post lunch buttermilk makes it wholesome, balanced and absolutely nutritious. The recipe is as below:
  • Add medium-sized cauliflower florets into boiling turmeric water for 5 minutes; 
  • Turn off the flame and add thick juliennes of 2 carrots, 1/2 a yellow bell pepper, 1/2 a red bell pepper, 3 baby corns, and 7-8 cut beans slit in the middle into the turmeric water, as well;
  • Let the vegetables rest in the warm turmeric water for 30 minutes;
  • Into a pan, add 3-4 tablespoons of oil, 1 tablespoon of cumin seeds, 1 chopped onion, 3-4 cloves of sliced garlic and stir fry for 4 minutes;
  • Transfer them to a blender along with 1 big chopped tomato and blend into a paste;
  • Add the paste into the pan along with the cauliflower florets and cook them for 5 minutes without a lid (occasional stirring necessary);
  • Add 1 and 1/2 tablespoons of coriander powder, 2 tablespoons of red-chilli powder, 1/2 a tablespoon of garam masala spice mix and 1/2 a tablespoon turmeric—and salt to taste;
  • Add the rest of the vegetables and stir fry for 3 minutes;
  • Sprinkle some water and let everything cook for 10 minutes with the lid closed (occasional stir frying is necessary);
  • The cauliflower has to be well cooked and the rest of the vegetables have to be slightly crunchy;
  • Give it a nice stir and simmer for a minute after adding 1 tablespoon of vinegar (or 1/2 a teaspoon of raw-mango powder), 1 tablespoon of cashew paste and some dried fenugreek leaves;
  • Transfer it to a serving bowl, garnish it with coriander and have it with whole-wheat flattened-bread or chapathi;
  • The above quantity will be sufficient for 5-6 servings.

        Microwave version (power on medium-high):
  • Blanch medium-sized cauliflower florets and thick juliennes of 2 carrots, 1/2 a yellow bell pepper, 1/2 a red bell pepper, 3 baby corns, and 7-8 cut beans slit in the middle in turmeric water for 15 minutes;
  • In a microwave bowl, add 1 tablespoons of oil, 1 tablespoon of cumin seeds, 1 chopped onion, 3-4 cloves of sliced garlic, 1/2 a tomato roughly chopped and microwave for 2 minutes; Let it cool and then blend into a paste;
  • Drain the blanched vegetables and microwave the cauliflower for 4 minutes and then all vegetables for 2 minutes;
  • In a pan, add 2-3 tablespoons of oil, add the blended paste and stir fry for 2 minutes; 
  • Add the microwaved vegetables, mix it with the paste, add 1 and 1/2 tablespoons of coriander powder, 2 tablespoons of red-chilli powder, 1/2 a tablespoon of garam masala spice mix and 1/2 a tablespoon turmeric—and salt to taste;
  • Stir fry for 5-7 minutes without a lid;
  • Give it a nice stir after adding 1 tablespoon of vinegar (or 1/2 a teaspoon of raw-mango powder), 1 tablespoon of cashew paste and some dried fenugreek leaves;
  • Transfer the Jalfrezi to a serving bowl, garnish it with coriander and have it with whole-wheat flattened-bread or chapathi.
 
More tips

  • This serves 6-7 people;
  • We may even prepare it with more gravy and consider replacing vinegar with 1/2 a teaspoon of thick tamarind juice to give it a different flavour; 
  • We may reduce the quantity of garam masala spice mix and red-chilli powder if we wish to keep it less spicy;

  • If you love tomato-ketchup, then add not more than 1/2 a tablespoon of it while adding salt; 

  • We can replace cashew-paste with Curd for the vegetarian version and in that case replace vinegar with tamarind juice;
  • We may use the vegetable stock for soups;

  • My thanks to chef Pankaj Bhadouria for her advice on the importance of including lots of coriander powder for this dish on her YouTube channel—it makes all the difference;
  • Make it on a weekend or prepare Paneer Jalfrezi, if it’s on a weekday; I will share the recipe for Paneer Jalfrezi, shortly.

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