This restaurant style vegetable jalfrezi may have a long list of ingredients but if you prep ahead, you’ll be surprised at how fast it comes together. Its mildly spiced, and packs ina. lot of veggies! Just use what you have at hand.
- 3 tablespoons Oil
- 1/2 teaspoon Cumin seeds
- 1 Green Chilli, slit lengthwise
- 1 teaspoon Ginger-Garlic paste
- 2 medium Onions, sliced
- 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 ground Nutmeg
- 1/8 teaspoon ground Green Cardamom
- 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