Vegetable Jalfrezi
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. It's mildly spiced, and packs in a lot of veggies! Just use what you have at hand.
Servings: 4 Portions
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 16g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 850mg | Potassium: 325mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2540IU | Vitamin C: 52mg | Calcium: 107mg | Iron: 1mg