When the craving for restaurant style vegetable jalfrezi strikes, this is the recipe to turn to! And not only that, this mildly spiced but tasty curry is a great way to pack fresh or frozen veggies.
What I love about this vegetarian jalfrezi recipe is that its really forgiving. Follow the base of the curry, and then just add whatever veggies you have on hand.
And that’s how food should be right now. Flexible but still tasty!
Vegetable Jalfrezi is probably one of the most popular restaurant dishes of all times! I have no idea where that name comes from, but to me it sounds like stir fried spicy veggies and don’t ask me why.
And thats exactly what this recipe is. Its a mildly spiced gravy with a lot of fresh veggies, and some paneer thrown in (because we love paneer) and stir fried together to make something super tasty.
That list of ingredients in the recipe might look long, but look closely and you’ll realise ten of those ingredients are just fresh veggies. So you can easily switch those ten ingredients to a bag of frozen veggies if thats what you have on hand, or use only five out of those ten veggies if thats what you have in the fridge.
Base of Vegetarian Jalfrezi Curry
It’s a simple base made with onion, garlic, ginger, tomato puree (paste/passata) and ketchup. Yea, there’s ketchup in here – in a really small quantity. Its what makes this tangy, sweet, spicy, savoury, and so amazing!
Let’s say, if you are in the mood for Indian, and want to use the veggies in your fridge or freezer, this one takes care of it all!
Other Restaurant Style Indian Recipes
- Jeera Rice
- Instant Naan
- Paneer Butter Masala
- Mughlai Chicken
- Butter Chicken
- Kurkuri Bhindi
- Chinese Chilli Chicken
- Chicken Biryani
- Dal Makhani
Watch Vegetable Jalfrezi Recipe Video
- 3 tablespoons Oil
- 1/2 teaspoon Cumin seeds
- 1 Green Chilli slit lengthwise
- 1 teaspoon Ginger-Garlic paste
- 2 Onions sliced (medium)
- 1 tablespoon Tomato Ketchup
- 3 tablespoons Tomato Puree or 2 tbsp tomato paste
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric or Haldi powder
- 1/2 Green Bell pepper sliced
- 1/2 Red Bell pepper sliced
- 1/2 Yellow Bell pepper sliced
- 1 Roma Tomato sliced
- 1/2 cup Baby corn sliced diagonally
- 1/2 cup Carrots cut into thick julienne
- 1/2 cup French Beans sliced diagonally into 2" pieces
- 1/2 cup Cauliflower Florets
- 1/4 cup Sweet Corn kernels
- 1/2 cup Paneer cut into 3"x 1" thick long pieces
- 2 teaspoons Salt or to taste
- 1/2 teaspoon Garam masala
- 1/8 teaspoon Nutmeg ground
- 1/8 teaspoon Green Cardamom ground
- 2 tablespoons Kasuri Methi dry roasted and crushed
- 4 tablespoon Fresh Coriander chopped
- Start by blanching the baby corn, carrots, beans, cauliflower and corn kernels and keep aside.
- Heat oil in a wok or frying pan. Add cumin seeds, once they splutter add the slit green chilli. Let the chilli fry for 15 seconds, then add the ginger- garlic paste. Cook for half a minute.
- Next add the sliced onions and saute till translucent.
- All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders. Saute for a minute, stirring all the time.
- Add the sliced bell peppers and sliced tomato to the frying pan and saute together for 2 minutes.
- Add the blanched and drained vegetables, salt, garam masala, nutmeg powder, cardamom powder and kasuri methi.
- Add a tablespoon of water, mix and cook covered on a slow flame for a couple of minutes.
- Add the paneer and saute for a minute.
- Serve hot garnished with more fresh coriander.
- Jalfrezi is a semi-dry side dish recipe which is a blend of many vegetables, paneer or meat or fish or poultry and spices.
- This dish came into existence during the British Raj in India and is believed to have been invented as a means to use left overs.
- This dish can be made with any combination of vegetables of your choice.
- If you'd like more gravy, add half a cup of water or vegetable stock along with the veggies.
- To make vegan jalfrezi, substitute paneer with tofu