Ingredients
Method
- Slice the peppers and onions into thin strips.
- Heat the oil in a large kadai or wok. Add cumin seeds and nigella seeds. Allow to sizzle for 15-20 seconds. Next, add the garlic and ginger. Sauté for about 10 seconds.
- Add the tomato purée and stir well.
- Cook for a minute to take the raw edge off the paste, then add the turmeric, chilli powder, garam masala and ground fennel seeds. Mix and then add the water.
- Cook the mixture over a medium heat for 2-3 minutes, stirring all the time.
- Tip in the onions, peppers and add the salt. Stir fry over a high heat for 2 minutes, or until the veggies soften.
- Cook the fries according to packet instructions or recipe instructions. I usually cook frozen fries in my air fryer for this dish.
- Add the crispy fries to the hot Jalfrezi immediately before serving. Toss well. Sprinkle with amchur, kasoori methi and chopped coriander leaves. Serve at once.
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