Vegetable Jalfrezi

Vegetable Jalfrezi or Veg Jalfrezi is a mixed vegetable stir-fry that goes well with any type of flatbreads and rice! It also tastes delicious.

Recipe Source Link:https://www.mygingergarlickitchen.com/vegetable-jalfrezi/

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RECIPE INGREDIENTS

» For Vegetable Jalfrezi

• 2 teaspoons oil/ghee
• 1 teaspoon cumin seeds
• 2 dried red chilies
• 1 large-sized onion, sliced
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 1 cup tomato puree
• 1.5 tablespoons tomato ketchup
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 tablespoon ginger, julienned
• Salt, to taste
• 1/4 cup carrot, thinly sliced
• 1/4 cup green bell pepper
• 1/4 cup yellow bell pepper
• 1/4 cup red bell pepper
• 1/4 cup orange bell pepper
• 1/4 cup sliced mushroom
• 1/2 cup french beans
• 1/3 cup green peas (frozen or boiled)
• 1/3 cup cauliflower, boiled
• 1 medium-sized tomato, sliced
• 1/4 cup baby corn, boiled
• 1 green chili, slit
• 3/4 teaspoon garam masala powder
• 1 tablespoon white vinegar
• 1 teaspoon Kasuri methi
• 200 grams paneer, cubed
• 1 tablespoon chopped, cilantro (coriander) leaves

» For Serving:

• 1 tablespoon chopped, cilantro (coriander) leaves
• 1 tablespoon ginger, julienned

RECIPE INSTRUCTIONS

» How to make Vegetable Jalfrezi:

1. Heat ghee/oil in a pan over medium heat.
2. Once hot, add cumin seeds and dried red chilies.
3. Once the seeds start to splutter, add sliced onions.
4. Sauté for 2 minutes.
5. After 2 minutes, add chopped ginger and chopped garlic.
6. Mix well and sauté for 2 more minutes.
7. Now, add tomato puree, tomato ketchup, and mix everything well. Cook for 2 minutes.
8. After that, add red chili powder, coriander powder, turmeric powder, and cumin powder.
9. Mix well to combine and cook for 2 more minutes.
10. Add salt to taste and mix well.
11. Now, add carrots, bell peppers (yellow, green, red, orange), french beans, mushrooms, green peas, sliced tomatoes, and boiled baby corn.
12. Toss well to combine. Cook for 3-4 minutes; stirring occasionally.
13. Now add garam masala powder, Kasuri methi, vinegar, sliced ginger, and paneer.
14. Toss everything well. Lastly, add boiled cauliflower and mix well until combined.
15. Cook for 3-4 minutes or until all the vegetables are tender and soft. Keep stirring occasionally.
16. Add chopped coriander leaves and mix again. Cook for 2 more minutes.
17. Transfer mixed vegetable jalfrezi to a serving dish and garnish with cilantro leaves and ginger juliennes. Serve hot with roti or paratha.

RECIPE NOTES

1. In jalfrezi, try to use large sizes of veggies. The large bite-sized vegetables make the best tasting jalfrezi.
2. In this stir fry dish, some of the vegetables can go raw while others need a bit of cooking. The chunkier vegetables like cauliflower and baby corn take some time to cook while other veggies like bell peppers, french beans, mushrooms, and peas cook faster. That's why I used a combination of raw and boiled vegetables here.
3. This is a tangy curry. White vinegar, tomato puree and tomato ketchup are added for tangy and mildly sweet flavours. So it is highly recommended that you don?t skip any of those.
4. Jalfrezi is a semi-dry side dish. But if you want a gravy dish, then you can add about ½ cup of water or vegetable stock to this curry along with all the vegetables.
5. This dish can be made with any combination of vegetables of your choice.