Koftas in Jalfrezi

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jalfreziIn Bengal, ‘Jhal’ means spicy hot. Jhal led to Jal – giving us Jalfrezi. Founded during the time of the Raj, the British created this method of reheating left-overs. 

Preparation time 5-10mins

Cooking time 30-35mins

Serves 4

What You’ll Need:

  • 1 pack of Cauldron Indian Koftas, cooked to pack instructions
  • 1 tbsp.vegetable oil
  • 1 large onion, grated
  • 1 red pepper, diced
  • 1 tsp coriander, ground
  • 1 tsp cumin, ground
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2  cloves garlic, crushed
  • 3cm piece of root ginger, grated
  • 1  green chilli, finely diced
  • 400g tomato passata
  • 250ml vegetable stock
  • 1 bunch of fresh coriander, finely chopped

What To Do:

  • Heat the oil in a large saucepan and lightly fry the onions over a low heat for 5 minutes or until softened. Add the red pepper and cook for a further 5 minutes. Stir in the ground spices and fry for 1-2 more minutes.
  • Add the garlic, ginger and chilli then stir in the tomato passata and vegetable stock.
  • Bring to the boil then simmer for 25-30 minutes. Season to taste, then garnish with coriander and fresh chillies. Serve the warmed koftas with the Jalfrezi sauce, boiled rice and naan breads.

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