It depends on whether you roast and grind your own spices. I shall write it and post it here later as I'm in the middle of cooking our evening meal now. If you don't do your own spices then you should buy a jar of Jalfrezi sauce from the supermarket. I understand that both Sainsbury's and Tesco do a reasonable one with the Sainsbury's one being quite a bit hotter. Apparently they both say just chuck the sauce in without needing anything but you meat or veg - or both but I reckon you would get a much better result if you chop two large onions and two cloves of garlic and fry them to allow the onions to caramelise a bit. Then add some fresh chopped ginger if you have it - about 1". I use light olive oil. In theory the meat (we use chicken - I think thigh fillets are better than breast fillets as they are a better texture and flavour) should be partially stir fried first (the Frezi part of the name means fried) chuck in all the ingredients and cook on simmer for a short time. Meanwhile cut the cauli into small florettes, cover in boiling water and simmer for two or three minutes. Then chuck them into the curry and simmer until the chicken and cauli are cooked as you prefer them. The Jal part of the name means hot. Recipe for spices later.
I don't generally roast/grind my own, but am not averse to doing so, especially if it gives a better result. Every day is a learning day...
I use quite a few spices so not economical if you don't have them in stock. I use the onion, garlic and ginger as explained but add a cinnamon stick, a couple of bay leaves (can be ground into the spice mix if you want, the seeds from a couple of cardamon I crush them with the back of a spoon and drop them into the oil towards the end of frying - or put the seeds in with the grinding of the spices. Frying pan dry roast a tablespoon of coriander seed, then two tablespoons of cumin seeds and grind them. I have a small coffee grinder that I use for spices. I usually chuck in to the grinder a teaspoon of fennel seeds (we have masses of them from the garden). I also use a teaspoon of turmeric powder which is supposed to be helpful to counteract triglycerides and help lower cholesterol but if you are on any drugs then check that it doesn't counteract them. I use tinned plum peeled tomatoes whizzed through a blender and a red pepper thinly sliced and cut into two inch pieces (I'm not keen on sweet peppers but they add to the flavour and Mrs Shiney likes them). In Bangladesh they tend to use them in big chunks similar to the Chinese way. Add as much chilli, fresh or powder, as you like. Season with salt to your taste. I can go into the details of the timings I use (mainly judged by eye) but I think that the shop bought Jalfrezi is so much easier and pretty good once you add what I mentioned in the other post. I'd be inclined to buy the Tesco one as you can then add chilli to taste. I chop fresh chillies on to my curry. With the chicken thigh fillets you can leave them whole or cut them into chunks. I trim off the fat and some sinew that is always left on fillets. You, of course, need to keep checking whether the thighs are cooked but they are harder to overcook than breast is. I'd be inclined to add the parboiled cauli when the thighs have almost finished cooking and just leave them in the hot curry sauce for 10 - 15 minutes whilst you cook the rice. Then you can quickly reheat the curry. In India they traditionally have a bowl of chopped fresh coriander leaves on the side for people to sprinkle on the top if they wish. I find it much easier to show people how to cook than to explain it in writing. Not a Jalfrezi but some curries I cooked for one of our annual cousins' day (anything up to forty of them and a different style of food each year). Sadly covid put a stop to that.
Thank you @shiney - we do have some of those already in stock (cinnamon sticks, cardamom seeds and bay leaves at the least)... not overly sure where our pestle and mortar is at the moment, but I'll find it! I must endeavour to return here tomorrow and copy that info to a word doc..
