Jalfrezi Paste Recipes

JALFREZI PASTE

Jalfrezi Paste image

Make and share this Jalfrezi Paste recipe from Food.com.

Provided by KristinV

Categories Asian

Time 10m

Yield 1/2 Cup

Number Of Ingredients 12

Ingredients

2 garlic cloves
2 cm ginger
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seed
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons peanut oil
2 tablespoons tomato puree
1 fresh green chili
fresh coriander (small bunch)

Steps:

First peel the garlic and ginger.
Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (Cumin, mustard seeds, fenugreek seeds and coriander seeds)
Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder.
Either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Nutrition Facts : Calories 667.6, Fat 59.7, SaturatedFat 9.7, Sodium 2373.7, Carbohydrate 33.3, Fiber 8.9, Sugar 8.5, Protein 9.2

CHICKEN JALFREZI

Chicken jalfrezi image

Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. This curry is also healthy with two of your 5-a-day and a dose of vitamin C

Provided by Member recipe by caaaath

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 18

Ingredients

½ large onion, roughly chopped
2 garlic cloves, chopped
1 green chilli, finely chopped
vegetable oil, for frying
400g can plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
handful of fresh, chopped coriander leaves
cooked basmati rice or naan bread to serve

Steps:

Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
Add 300ml water to the onion mixture and simmer for around 20 minutes.
Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

Nutrition Facts : Calories 252 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

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