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Beef jhal faraizi, karhai broccoli and sweet and sour squash
Fruit and vegetables
340g/12oz small
floury potatoes
, unpeeled
1 medium
onion
, cut into 7mm/⅓in cubes
2-3 fresh, hot green
chillies
(such as bird’s-eye
chillies
), chopped
400g/14oz trimmed
broccoli
florets
560g/1¼lb peeled and de-seeded
butternut squash
, cut into 2.5cm/1in pieces
2 tbsp chopped
fresh coriander
Cooking ingredients
2 tbsp olive or
rapeseed oil
½ tsp whole
cumin
seeds
1 tsp
salt
freshly ground
black pepper
3 tbsp olive or
rapeseed oil
⅛ tsp ground
asafoetida
¼ tsp whole
cumin
seeds
¼ tsp whole
mustard seeds
½ tsp
salt
¼ tsp
cayenne pepper
3 tbsp olive
oil
generous pinch ground
asafoetida
½ tsp whole brown or yellow
mustard seeds
¾-1 tsp
salt
1½ tsp
caster sugar
⅛-¼ tsp
cayenne pepper
Dairy, eggs and chilled
1 tbsp plain
yoghurt
Meat, fish and poultry
340g/12oz leftover
roast beef
, 7mm/⅓in cubes
Back to recipe
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