Delhi Butter Masala Recipe

Vegetable Jalfrezi

DBMVEJA

A colourful vegetable jalfrezi made with crisp vegetables, creamy Delhi Butter Masala, butter and fresh coriander.

Watch recipe video

Ingredients

• 3 tbsp vegetable oil
• 50g cauliflower florets
• 25g carrots, peeled and cut into batons
• 25g green capsicum, deseeded and cut into batons
• 25g red capsicum, deseeded and cut into batons
• 25g yellow capsicum, deseeded and cut into batons
• 25g broccoli florets
• 25g green peas
• 2 tbsp tomato ketchup
• 50ml water
• 220ml water
• 1 packet Delhi Butter Masala
• 2 tbsp butter
• 1 tbsp cream
• 3 tbsp fresh coriander, chopped, reserve 1/4 for garnish

Method

1. Sauté cauliflower and carrots in a wok or kadai with vegetable oil for 2 minutes on high heat.

2. Add 50ml water and keep covered for 2 minutes.

3. Add the remaining vegetables and sauté. Remove and keep aside.

4. In the same pan, heat 220ml water. Empty the full sachet into the pan and mix well.

5. Bring to a gentle simmer.

6. Add tomato ketchup and butter.

7. Add the sautéed ingredients to the gravy, then add cream and cook for 3 minutes, until fully cooked.

8. Add chopped coriander and mix well.

9. Garnish with reserved coriander and serve hot with rice or Indian bread.