Huzzah! behold the PPk 100.. All things awesomely vegan and veganly awesome from 2012..
Find a ton of products, recipes, creations, restaurants, blogs and more that were amazing in 2012..
Zoom in at number 94!!
Yes, that is me right there.. Leaving a mark on 2012.. :)) Thank you everyone at ThePPK!
Last year, my Savji Tempeh made it to the list. It is one of those long recipes which you have to try to believe in the complex flavors!
Lets celebrate with a Restaurant style Indian curry. This Jalfrezi is a spicy smoky vegetable preparation with crunchy veggies, tangy cumin spiced tomatoes. It is one of the simpler curries and should generally be vegan. A well prepared Jalfrezi should not have a creamy curry which you could end up with in restaurants where they use the same gravy for pretty much all dishes:)
Although, my veganized Indian food posts dont get as much traffic as the regular posts( burgers anyone!;). they are slowly getting popular.. People back home are slowly getting onto the healthy or plant based or just care more about own health wagon..
My mom diligently plugs my blog to anyone who mentions any word close to change/diet/health etc.. and sometimes whips her iphone out and shows them too 😉 Looks like all that tech training hours I spend with Ma are working in my favor:)
Find lots more vegan-ized Restaurant style curries like Tikka masala, Do pyaaza, Kadhai, Mango curry and more here. Next on the list is Vindaloo. Drop me any favorite curry you want veganized in the comments.
As with most of the other curries, you can add other veggies, greens, tempeh or Tofu(grilled or fried), lentil meatballs, or even grilled chickpea Tofu(soy-free Tofu) and more.
All of my Indian dishes can run slightly spicy, so taste and adjust.
Make it!
Steps:
Blanch the vegetables.
Cook the onions till brown.
Cook the bell peppers.
Add cumin, ginger, garlic, tomatoes, chili powder and salt.
Cook until tomatoes are tender and mash them.
Add blanched veggies, browned onions, peppers, peas.
Mix well and cook for 2-3 minutes.
Serve hot topped with chopped cilantro with Rice or Flat bread.
Vegetable Jalfrezi – Veggies in tangy smoky curry.
Allergy Information: Dairy, Egg, Soy, Corn, Yeast, Nut, Gluten free.
Serves 2-4
Ingredients:
1 Tablespoon Oil
1/2 medium Red onion sliced
1/2 Red bell pepper sliced
1/2 Green bell pepper sliced
1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
1/2 head of cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.
1/2 teaspoon cumin seeds
1 Tablespoon each of chopped ginger and garlic(optional)
1 teaspoon coriander powder
1/2+ teaspoon garam masala
1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
1/2 teaspoon apple cider vinegar or other vinegar of choice
3/4 teaspoon salt or to taste
1 teaspoon kasuri methi(dried fenugreek leaves – optional)
Method:
Bring a pot of water to a boil.
Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
Strain and keep ready.
In a large pan, add 2 teaspoons oil.
Heat on high and add sliced onions.
Saute onions till the edges are brown. (5-7 minutes)
Add liquid smoke or chipotle flakes, mix well for a few seconds.
(Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
Remove bell peppers from pan.
Add a teaspoon of oil, and heat on medium.
Add cumin seeds, ginger, garlic and let cook for a minute
Add in the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
Add in the browned onions, peppers, blanched veggies, salt and mix well.
Add 1-2 Tablespoons water to help the sauce coat the veggies.
Cover and cook for 2-3 minutes.
Take off heat and serve hot topped with chopped cilantro.
Serve with Rice dishes or Flat breads, bread rolls, Roti or Naan.
This curry is being shared at Allergy Free Wednesdays, Rickis wellness weekend., Slighlty indulgent Tuesdays
Kyleigh says
February 28, 2013 at 4:55 amMmm Jalfrezi is delicious and yours looks great! Excited to see that vegan vindaloo! I’d also be interested in seeing your take on a vegan vegetable korma. I’ve tried a few recipes from vegan cook books before but none ever taste that great, or that authentic.
Richa says
February 28, 2013 at 6:16 pmThanks Kyleigh:) Added korma to the list too!
Abby Bean says
February 28, 2013 at 6:28 pmI love this recipe and I second korma!
EMC says
May 6, 2013 at 3:16 amI’m a bit late here, but I’d like to “third” the korma notion. I’ve found a variety of vegan versions, and some are decent, but none really taste like the one from the restaurant I like so much…
I only recently discovered a love of Indian food, so please do keep these recipes coming! 🙂 I made your naan tonight and am loving it; I’m trying to replicate the cashew/almond/mango chutney stuffed one from said restaurant too.
uma shankar says
February 28, 2013 at 11:00 amit looks too tempting!
Richa says
February 28, 2013 at 6:17 pmThank you Uma!
Caitlin says
February 28, 2013 at 11:52 amcongratulations on the ppk, richa! you totally deserve it. everything you make is absolutely phenomenal!
my mom is very similar with my blog. she’s mentioned several times i should have cards made for her to hand out. she’s adorable 😉
i can’t wait to make this curry. it looks so deliciously spiced and i love anything with red onion in it 😉
Caitlin says
February 28, 2013 at 5:48 pmps- i love the way the carrots are cut! they have crinkles in them 😉
Richa says
February 28, 2013 at 6:19 pmThank you Caitlin! xx 🙂
moms are so cute right.. ma tries some of the indian sweets and then tells everyone how easily vegan/healthy they are:))
you should try it for sure! top a pizza with it.. no tomato sauce required coz there is enough already in the curry:)
Richa says
February 28, 2013 at 6:21 pmused the crinkle ones from the store,, thought they would look nicer in the pictures than the regular carrot bites:)
Abby Bean says
February 28, 2013 at 6:28 pmha! I was erroneously envying your crinkle cutter 😉
Renard Moreau says
February 28, 2013 at 3:45 pm[ Smiles ] This is a nice vegan recipe; I have got to try it!
Richa says
February 28, 2013 at 6:19 pmThank you Renard, please do!
dassana says
February 28, 2013 at 4:58 pmloved the curry. congrats on the ppk. do try vindaloo. if you like spicy food you will love it.
Richa says
February 28, 2013 at 6:20 pmThanks Dassana.. yes.. lots of stuff to make, photograph and post:)
Sunday Morning Banana Pancakes says
February 28, 2013 at 6:56 pmCongrats Richa on the PPK well deserved, so happy for you!!! This looks so warm and cozy- I LOVE the picture just after the recipe, beautiful 🙂
Richa says
March 1, 2013 at 6:50 amThanks Heather! Jalfrezi is one of my favorites. just perfect for the cold and rainy weather here
Shema George says
February 28, 2013 at 7:03 pmLooks very yummy. Love the step by step photos which reflects how much effort and time you put into each post.
Richa says
March 1, 2013 at 6:54 amThanks Shema.. i just try to keep the camera handy in the kitchen.. 🙂
Lubna Karim says
February 28, 2013 at 7:09 pmWow…that’s an really simple and yum recipe….
Richa says
March 1, 2013 at 6:54 amThanks Lubna
Turmeric n Spice says
February 28, 2013 at 7:29 pmlove the vibrant colors
Olívia Ribas says
February 28, 2013 at 7:50 pmVery nice.
Dixya says
February 28, 2013 at 9:36 pmcongratulations. i love your blog because of its simplicity and originality 🙂 you make food look so goood & healthy
Richa says
March 1, 2013 at 6:55 amThank you Dixya.. I try!
VeganFling says
February 28, 2013 at 9:49 pmLooks delicious Richa! Congrats on the PPK 100!
christine says
February 28, 2013 at 11:00 pmmmm jalfrezi, delicious – looks great and I’m sure it tasted it, too:)
Gabby @ the veggie nook says
March 1, 2013 at 2:48 amAhhhh congrats!!! So exciting, and I’m not surprised at all you were in their 100 list 🙂
This looks delicious- I love anything with liquid smoke!
Richa says
March 1, 2013 at 6:55 amThanks Gabby! I was quite surprised!!:)
Cadry's Kitchen says
March 1, 2013 at 2:59 amCongratulations on being the PPK 2012 list!! So well deserved! I’ve got to remember your vegetable jalfrezi. Jalfrezi is one of David’s favorites.
Richa says
March 1, 2013 at 6:56 amThanks Cadry! you should definitely make some. i love a good Jalfrezi any day!
Anonymous says
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pia says
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Kiersten @ Oh My Veggies says
March 1, 2013 at 5:11 pmMy husband always complains that I don’t cook enough Indian food and I always tell him that I don’t know how. So please, keep bringing on the Indian recipes! 😀
Richa says
March 5, 2013 at 1:56 amYou should make this one for sure!:)
Hannah says
March 3, 2013 at 2:06 amIndian food, not as popular?! I just can’t imagine… Those viewers who don’t take the bait simply don’t know what they’re missing. Don’t post less of your Indian recipes because of them, because your real fans love getting your secret formulas. 😉 I’ve only had jalfrezi out of those shelf-stable pouches, so I’m thrilled to finally get a taste of the real thing. This is a must-make!
Richa says
March 5, 2013 at 1:57 amwhat.. shelf stable jalfrezi! you need to make the real deal Hannah.. those shelf stable things all taste the same. and never close to the fresh authentic stuff:)
gayathri says
March 3, 2013 at 4:35 amLooks gorgeous and perfect..nice clicks
new follower to your blog..
visit my blog..
http://foody-buddy.blogspot.com/
pia says
March 3, 2013 at 12:14 pmThis comment has been removed by a blog administrator.
Shira says
March 3, 2013 at 4:46 pmOMG Richa I love the step by step tutorial on this! This looks totally doable for a weeknight meal – I am pinning this to make this week, and will let you know! Congrats on the PPK 100 as well – fantastic!
Joey says
March 3, 2013 at 10:46 pmI can see why it made the list – it does look superb!
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vedgedout.com says
March 4, 2013 at 5:08 pmYou OWN that spot on the PPK! So proud of you girl! The jalfrezi looks incredible (as always!) Richa 🙂
Richa says
March 5, 2013 at 2:39 amThank you Somer! xx
Cindy Gordon says
March 6, 2013 at 9:27 pmWe love adding liquid smoke into recipes1 YUM You pictures looks amazing!! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy 🙂
sanjana reddy says
March 7, 2013 at 10:11 amThis is a nice veg recipe. i will try it for sure. thanks a lot. for more recipes check foodsnearme.com/recipes
kingnid says
March 13, 2013 at 4:04 pmVeganized Indian food posts, are the reason I come here, so thanks for keeping it up. I didn’t even realize you had burger recipes till you mentioned it. I just click on the vegan tab, so I don’t see anything gross. I just want to thank you for tagging stuff properly so I don’t have to see any body parts floating in food, if I need a recipe and can’t handle blocking that kinda thing out that day.
Kristy says
March 13, 2013 at 7:30 pmCongrats on the PPK 100, Richa! You more than deserve it. 🙂 I love all the veggies in this dish and I love how simple it looks! I imagine that this on top of a bowl of rice would be incredible!
Anonymous says
April 16, 2013 at 7:23 pmI’m curious, where do you get your fabulously indian-looking bronce bowls/plates? I have been looking for some like these about everywhere but didn’t happen to find any…
Apart from that, your dishes sound awesome as aleays 🙂
Richa says
April 16, 2013 at 7:25 pmI got most from India, some from the Indian store here and some at Cost Plus world market here.
aquarhapsody says
May 3, 2013 at 2:21 amI made this, along with channa masala & naan, for a group of 10 at a yoga retreat and it was fantastic! I didn’t even have liquid smoke but it was still delicious. Thanks for such a wonderful crowd-pleasing recipe!
Richa says
May 3, 2013 at 2:23 amoh gosh.. that is so awesome! so glad everyone liked it! and Thank you for making so many things:)) xx <3
RSAgirl says
October 17, 2013 at 10:37 pmMade this for dinner tonight, it was amazing. My husband hasn’t stopped going on and on about how delicious it is. Thanks 🙂
Richa says
October 21, 2013 at 8:57 pmI am so happy that you made it with amazing results:)) xx
Sheree Brown says
May 7, 2014 at 4:24 amThank you!
I made this for lunch today with a few changes. I was trying to find a recipe for a pumpkin, chickpea curry but I also wanted to include lots of vegetables. I made your curry with the addition of broccoli, roast pumpkin and chickpeas. I used the wok method to create a smoky flavour as I didn’t have liquid smoke.
I will be making this again.
kristen says
April 16, 2017 at 8:06 pmI just got the cookbook and made this last night, and it was so delicious and fresh-tasting. I followed the recipe carefully and the blend of spices was just perfect – not overdoing it as I tend to do when I make Indian-style foods. 🙂 Thank you for this.
Richa says
April 16, 2017 at 9:46 pmyay! so awesome.
Carolyn says
June 17, 2019 at 9:11 pmSorry, but this was so bland. Had to add a lot more spices to make it even worth eating.
Richa says
June 17, 2019 at 10:43 pmoh no, maybe the spies were old? you can add more to preference. Home made indian food is generally not as oily ot spicy as a restaurant, but you can just use more of those to make it more restaurant like