Vegetable Jalfrezi Recipe

Introduction

Vegetable Jalfrezi is a vibrant, spicy Indian stir-fry bursting with colorful vegetables and aromatic spices. This dish offers a perfect balance of tangy tomato flavors and fresh bell peppers, making it a delightful meal for any occasion.

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″x1″ 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 tablespoons Fresh Coriander (chopped)

Instructions

1. Step 1: Blanch the baby corn, carrots, French beans, cauliflower, and sweet corn kernels in boiling water until just tender. Drain and set aside.
2. Step 2: Heat oil in a wok or frying pan. Add cumin seeds and wait until they splutter. Add the slit green chilli and fry for about 15 seconds, then add the ginger-garlic paste. Cook for 30 seconds.
3. Step 3: Add the sliced onions and sauté until they turn translucent and soft.
4. Step 4: Stir in the tomato ketchup and tomato puree, followed by turmeric and red chilli powder. Cook for about a minute, stirring continuously to prevent sticking.
5. Step 5: Add the sliced green, red, and yellow bell peppers along with the sliced tomato. Sauté together for 2 minutes to soften slightly.
6. Step 6: Mix in the blanched vegetables, salt, garam masala, ground nutmeg, ground cardamom, and crushed kasuri methi. Add a tablespoon of water, stir well, and cover. Cook on low heat for a couple of minutes.
7. Step 7: Add the paneer pieces and sauté for an additional minute to allow them to warm through and absorb flavors.
8. Step 8: Garnish with chopped fresh coriander and serve hot.

Tips & Variations

• For a richer flavor, lightly fry the paneer until golden before adding it to the dish.
• You can substitute paneer with tofu for a vegan-friendly version.
• Add a splash of lemon juice at the end for extra tanginess.
• If you prefer it spicier, increase the amount of green chilli or add a pinch of cayenne pepper.

Storage

Store leftover Vegetable Jalfrezi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. Avoid freezing as the paneer texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used if fresh ones are not available. Thaw and drain them well before adding to avoid excess moisture.

What can I serve with Vegetable Jalfrezi?

Vegetable Jalfrezi pairs well with basmati rice, naan, or roti for a complete meal.

Vegetable Jalfrezi Recipe

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★★★★★

4.6 from 100 reviews

Vegetable Jalfrezi is a vibrant and flavorful Indian stir-fry featuring a medley of fresh vegetables cooked with aromatic spices and paneer in a tangy tomato-based sauce. This quick and healthy dish blends bell peppers, baby corn, carrots, beans, cauliflower, and sweet corn, creating a delicious vegetarian meal perfect for lunch or dinner.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spices & Seasonings

• 1/2 teaspoon Cumin seeds
• 1 Green Chilli (slit lengthwise)
• 1 teaspoon Ginger-Garlic paste
• 1 teaspoon Red Chilli powder
• 1/4 teaspoon Turmeric (or Haldi powder)
• 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)

Vegetables

• 2 Onions (sliced, medium)
• 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

Dairy & Others

• 3 tablespoons Oil
• 1 tablespoon Tomato Ketchup
• 3 tablespoons Tomato Puree (or 2 tablespoons tomato paste)
• 1/2 cup Paneer (cut into 3″ x 1″ thick long pieces)
• 4 tablespoons Fresh Coriander (chopped)

Instructions

1. Blanch Vegetables: Start by blanching the baby corn, carrots, beans, cauliflower, and sweet corn kernels in boiling water until they are slightly tender but still crisp. Drain and set aside for later use.
2. Heat Oil and Temper Spices: Heat oil in a wok or frying pan over medium heat. Add cumin seeds and let them splutter. Add the slit green chilli and fry it for about 15 seconds, releasing its flavor.
3. Sauté Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and cook for roughly 30 seconds, stirring constantly to avoid burning and to develop aroma.
4. Cook Onions: Add the sliced onions to the pan and sauté until they become translucent and soft, which should take about 4-5 minutes.
5. Add Tomato Base and Spices: Stir in the tomato ketchup and tomato puree, followed by turmeric and red chilli powders. Cook this mixture for about one minute, stirring continuously to blend the spice flavors.
6. Add Bell Peppers and Tomato: Add the sliced bell peppers and Roma tomato to the pan. Sauté everything together for 2 minutes so the vegetables begin to soften but retain some crunch.
7. Combine Blanched Vegetables and Season: Incorporate the blanched vegetables into the pan along with salt, garam masala, ground nutmeg, ground cardamom, and crushed kasuri methi. Mix well.
8. Simmer: Add a tablespoon of water to the mixture to help steam the vegetables. Cover the pan and cook on a low flame for about 2 minutes to allow the flavors to meld.
9. Add Paneer: Finally, add the paneer pieces and sauté for 1 minute to warm through and absorb flavors.
10. Garnish and Serve: Garnish the cooked vegetable jalfrezi with fresh chopped coriander. Serve hot with rice, roti, or naan as preferred.

Notes

• Blanch the vegetables carefully to retain their crunch and vibrant colors.
• You can adjust the number of green chillies or chilli powder to match your preferred spice level.
• Kasuri methi adds a unique aroma but can be skipped if unavailable, though it is recommended for authenticity.
• Paneer can be substituted with tofu for a vegan variation but the recipe is not strictly vegan as is.
• Serve immediately for best taste and texture as the paneer and vegetables hold their best flavors when freshly cooked.

Keywords: Vegetable Jalfrezi, Indian vegetable stir-fry, vegetarian Indian recipe, paneer curry, spicy vegetable dish, jalfrezi recipe