Mushroom Jalfrezi

Prep

20 Minutes

Cook

40 Minutes

2 Servings

Video

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Introduction

One of my favourite restaurant style curries gets its taste from added green pepper, garlic, green chilies, onions and tomatoes along with specially crafted fresh blend of Relish Jhalfrizy mix.

Steps

Step 1 - Prepare Ingredients
Step 2 - Make Base Paste
Step 3 - Cook Curry

Method

Base Curry Paste

1. Heat a wide pan on medium high heat, add vegetable oil

2. When oil is hot, add onions, salt, fry the onions until light

golden brown

3. Add ginger, garlic and fry for 1 minute

4. On high heat, add tomatoes, cook until softens, add

cashewnuts simmer for 2 more minutes (approx. 5

minutes)

5. Leave to cool

6. When cool, blend into a fine smooth paste

Jhalfrezie Curry

1. Heat cooking pot on medium high heat, add ghee or oil

2. When oil is hot, Add onions, green chili , green pepper fry

until they turn translucent, without going brown

3. On high heat, add mushrooms and fry for 2 minutes,

turning occasionally

4. Add tomatoes, cook until chicken releases water and

tomatoes are soft

5. Add garlic, Relish Jhalfrezie mix and base paste then fry for

30 seconds

6. Add hot water, cover and simmer on medium heat for 5

minutes

7. Check for seasoning, add salt if required

8. Add fresh coriander, mix well and cook for a further 5

minutes

(recommended - serve with Cumin rice and butter naan)

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Ingredients

Base Curry Paste

3 tbsp Vegetable Oil

3 Medium Onions (diced)

1 tsp Ginger Paste or 2" Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

3 Medium Tomatoes (diced)

½ tsp Salt

6 Cashew Nuts (soaked in100ml hot water)

Jhalfrezie Curry

2 tbsp Ghee or Vegetable Oil

300g Mushrooms (sliced)

1 tsp Salt

1 Onion Sliced (fine)

2 Green Chili Slit

1 Green (optional- mix variants red /yellow pepper/green)

4 Garlic Cloves (crushed)

1 Medium Tomato Sliced (fine)

2 tsp (heaped) Relish Jhalfrezie Mix Soaked in 100 ml Water

200ml Hot Water