Mushroom jalfrezi in ten minutes
Vegetarian mushroom jalfrezi curry recipe
This meat free mushroom curry can be made in just ten minutes and is the perfect recipe to make at home after a busy day when you need to make dinner quickly and easily.
Oh, I know it would be lovely to have the time to roast and grind our own spices, then lovingly make careful and delicious sauces. But this is the twenty-first century and using simple convenience foods gets dinner on the table - fast! Just the way I like it.
Funny isn't it? Today we have computers and labor-saving devices to save us time and trouble and yet we don't seem to have a minute to spare. This is why so many people, when hungry, pick up the phone for a takeout meal but making your own quick meals can be a faster and much cheaper alternative.
And it's so much tastier and better for you. Prepared curry sauces and naan bread will keep for quite some time so I make sure that I always have both in the larder. That way, I can make a quick dinner in no time.
All you need to make mushroom jalfrezi
This amount served the two of us. We were extremely hungry though! If you are serving additional side dishes, these quantities could serve four people.
- 1 jar Sharwood's jalfrezi sauce or the brand of your choice,
- 1 pack Stonefire naan - or again, your favorite brand
- 8oz. mushrooms
- 1 clove garlic
- 1 small piece fresh ginger
- A few sprigs of fresh cilantro
- A little olive oil
Prepare the curry
Heat a little olive oil in a large heavy pan and add the cleaned, chopped mushrooms. I cut larger mushrooms into four and smaller ones in half. Add these to the hot oil and stir for about a minute until the mushrooms are coated.
GARLIC, GINGER & CILANTRO
Peel and slice the garlic clove and the ginger root. Slice the stalks (only) of the cilantro, reserving the leaves for garnishing. Add these to the pan too and mix them in.
JALFREZI CURRY SAUCE
Pour the sauce into the pan and heat through. Don't waste the bits of sauce that stick to the inside of the jar and the lid. Add just a little warm water, screw on the lid and shake vigorously. Add this to the pan too. Leave the mushrooms in jalfrezi sauce to simmer whilst you prepare the naan bread. This takes only a minute.
Although you can make your curry in any pan, over the years I have found that quality cookware makes all the difference. An electric wok heats up quickly. and the heat is distributed well. Presto are well-known for great quality appliances and this model gets rave reviews.
PREHEAT THE BROILER
Set the broiler to a high heat. Note that these can also be cooked in a hot oven but that would only apply if the oven was heated up for another dish. I've also cooked these on a hot barbecue grill and they are completely delicious done that way.
If you're wondering what the curious little atomizer is doing on the photograph, it's to spray the naan with water before broiling. If you don't have a spray bottle, you can use your fingers to sprinkle water over both sides of each naan bread.
The naan take about a minute on each side to cook. There are variables of course, such as the heat of your grill and the distance between the naan and the electric elements. A minute per side is just a guideline - simply keep an eye on them and you'll know when they're ready.
BANANA, MANGO CHUTNEY & CILANTRO
Jalfrezi is a fruity curry so I like to serve a little fruit on the side. I had a couple of bananas that, to be honest, wouldn't have lasted more than a couple of days, so I quickly sliced these and added them to side plates. Mango chutney adds a pleasant touch too (it's wonderful with banana!) and the two were garnished with a few cilantro leaves.
SERVE YOUR TEN MINUTE CURRY
Put a naan bread on each plate and spoon the curry alongside it. Add more cilantro leaves for prettiness and extra flavor.
We usually buy a few of these sauces at a time because by having them in stock, we know that we will always have an almost instant meal available. We do have a good Anglo-Indian restaurant about half an hour away from our home but we can get the authentic taste at home without using the car and at a fraction of the price. Eating out is a rarity for us now because of the wonderful foods such as this sauce that we can buy easily and inexpensively. Furthermore, by eating our favorite restaurant foods at home, we can both have a glass of wine without worrying about a taxi!
Note to new vegans
If you're going to make this dish, the jalfrezi sauce that I use does not contain any animal products. There is a misapprehension with some new vegans that lactic acid - which is in the ingredients list - is an animal by-product but it isn't, despite that fact that it may sound to be. The confusion arises because we are used to hearing the word 'lactose' which is a milk product. 'Lactic' and 'lactose' are unrelated.
These naan are made in the traditional manner and they contain no junk ingredients. They are very easy to reheat and serve. Note that they contain clarified butter (ghee) so are not suitable for vegans. Because they are baked in a traditional tandoor oven, these naan are far more authentic than any thing I could make at home. Note too that although they are infrequently available in our local supermarket, we prefer to buy them online because they are less expensive. Once you've tried these, you'll want to keep a supply in your larder all the time because they are such a useful and quick to prepare food.