Tempeh jalfrezi is a modified version of the popular Indian dish paneer jalfrezi, except that it uses tempeh instead of cottage cheese as a source of protein with lower fat content.
- 1 small red onion, sliced
- 3 shallots, sliced
- 2 cloves garlic
- 1 inch ginger, thinly sliced
- ½ green capsicum, sliced
- ½ tomato, finely chopped
- ½ tomato, roughly chopped
- 200g tempeh
- 3 green bird’s eye chillies, sliced
- 1 tsp coriander powder
- ½ tsp red chilli powder
- Pinch of garam masala
- 1 tsp cumin seeds
- Pinch of turmeric powder
- 1 tbsp chopped coriander leaves
- 2 tbsp vegetable oil
- Salt to taste
- Cut the tempeh into 1 inch cubes
- Fry the tempeh until golden, about 5 minutes and set aside (optional).
- In a separate pan, heat the 2tbsp vegetable oil on low heat. Add the cumin seeds until they start to sputter, about 2 min.
- Add the shallots. Fry till they turn golden-brown, about 5-8 minutes.
- Add the garlic and green chillies. Fry till fragrant, about 1 minute.
- Add the following: finely chopped tomatoes, tempeh, coriander powder, red chilli powder, turmeric powder. Stir fry for 5 minutes. Add a bit of water if it looks like it’s burning.
- Add salt and garam masala. Continue stir-frying for another 10 minutes.
- Add all the remaining ingredients (i.e., red onion, ginger, green capsicum, roughly chopped tomatoes, coriander leaves) and cover the pan for 3 minutes.
- Remove the pan and stir-fry for another 2 minutes.
- The tempeh is fried first and set aside, but this is mostly to make sure it doesn’t fall apart when stir-fried. If you want to make a healthier version, skip the frying – it tastes just as good.
Keywords: Tempe, capsicum, spicy, common ingredients