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
Recipe Courtesy of
Asian Food Network

Mixed Vegetable Jalfrezi

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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

  1. 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.


  2. 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.


  3. 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.
    Combine all ingredients and cook the Vegetable Jalfrezi


Plate and Serve!

Serve the Vegetable Jalfrezi hot and garnish with a few sprigs of coriander leaves & diced tomatoes.

Plate and Serve!
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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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