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Ingredients
- Serves 4 people
For the Vegetable Jalfrezi:
1 green bell pepper, thickly-sliced
1 tomato, sliced
2 carrots
150 g cauliflower florets
100 g baby corn
100 g Paneer (cottage cheese), cut into 2-inch X 1-inch-thick long pieces
1 green chili, cut into half (lengthwise)
10 g ginger-garlic paste (5 g garlic + 5 g ginger)
2 white onions, thinly-sliced
75 g tomato puree
5 g cumin seeds
5 g red chili powder
3 g garam masala
1 g nutmeg ground (optional)
1 g green cardamom ground
3 g turmeric powder
2 liters water
15 g salt
For Garnish:
few sprigs of fresh coriander
diced or thin slices of tomato
Mixed Vegetable Jalfrezi
A staple at every North-Indian restaurant menu, Jalfrezi is a vegetable medley of cauliflowers, green peas, green bell peppers, and onions, which is coated in a flavorful tomato-based sauce. Fresh Indian cottage cheese or paneer is often added to Jalfrezi, giving the robust flavor a hint of creamy richness. Jalfrezi is best enjoyed with fresh, toasty Roti or Naan.
- Easy
- 15 min
- 20 min
- 15 min
- 2 steps
- 20 Ingredients
- Easy
- 2 steps
- 20 Ingredients
- 15 min
- 20 min
- 15 min
Instructions
-
Partially cook the vegetables
- In a large pot on high heat, add water and 15 g of salt.
- Add the cauliflower, baby corn, and carrots. Cook briefly for about 1 to 2 minutes. Once the vegetables are cooked, drain the water and set aside to cool.
-
Make the Masala
- In a medium-sized pot over medium heat, add oil, followed by cumin seeds and cook until they start to sizzle in the oil.
- Add the chilies and ginger-garlic paste, and cook until the raw flavor of the paste has disappeared or for about 2 to 3 minutes.
-
Combine all ingredients and cook the Vegetable Jalfrezi
- To the same pot as the Masala, add the sliced onions. Cook until translucent or for about 3 minutes.
- Add tomato puree to the pan, followed by turmeric powder and red chili powder. Cook for another minute, while stirring continuously.
- Add the sliced bell peppers and sliced tomato to the frying pan and cook together for about 2 minutes.
- Add the partially-cooked vegetables, Garam Masala, nutmeg powder, and cardamom powder. Season with salt and mix well.
- Cover the pot with a lid and cook for about 2 minutes, or until the vegetables are almost soft but not disintegrated.
- Add the Paneer (Indian cottage cheese) and cook for an additional minute.
Plate and Serve!
Serve the Vegetable Jalfrezi hot and garnish with a few sprigs of coriander leaves & diced tomatoes.
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Ingredients
- Serves 4 people
-
For the Vegetable Jalfrezi:
1 green bell pepper, thickly-sliced
1 tomato, sliced
2 carrots
150 g cauliflower florets
100 g baby corn
100 g Paneer (cottage cheese), cut into 2-inch X 1-inch-thick long pieces
1 green chili, cut into half (lengthwise)
10 g ginger-garlic paste (5 g garlic + 5 g ginger)
2 white onions, thinly-sliced
75 g tomato puree
5 g cumin seeds
5 g red chili powder
3 g garam masala
1 g nutmeg ground (optional)
1 g green cardamom ground
3 g turmeric powder
2 liters water
15 g salt
-
For Garnish:
few sprigs of fresh coriander
diced or thin slices of tomato
Nutrition
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