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VEGETABLE JALFREZI

Vegetable Jalfrezi


  • Author: Spoorthy
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

Vegetable Jalfrezi has a variety of vegetables immersed in a spicy and tangy tomato sauce. The dish originates from the Indian subcontinent. This dish is one of the popular items on the menu in restaurants outside of India. This adopts the concept of stir-frying veggies with different sauces that comes from Chinese Cuisine.


Ingredients

Ingredients:

Ghee- 2 Tbsp

Cumin Seeds (Jeera)- 1 tsp

Ginger Garlic Paste- 1 Tbsp

Kashmiri Red Chili- 4

Onions (sliced)- 2 cups

Tomato Puree- 3 cups

Tomato Paste- 1 Tbsp

Salt- 1 tsp

Red Chili Powder- 1 1/2 tsp

Coriander Powder- 1 Tbsp

Cumin Powder- 1 tsp

Turmeric Powder- 1/2 tsp

Garam Masala Powder- 3/4 tsp

Kasoori Methi- 1 tsp

Carrots- 1/2 cup

Baby Corn- 1/2 cup (boiled)

French Beans- 1/2 cup (boiled)

Green Peas- 1/2 cup (boiled)

Red Bell Pepper- 1/2 cup

Fresh Coriander- 1/2 cup for garnish.


Instructions

1. Prepare all the vegetables by cutting them into thin slices. Separate the veggies that need boiling from those that are added directly at the finishing step. I have saved red bell peppers and baby corn to add at the end. I will be boiling the peas, carrots, and beans to cook it halfway through.

2. Take water in a 3-quart pot and add peas, carrots, and beans. Boil for 5 minutes, drain the water, and set aside. Drain the water immediately after boiling to stop veggies from cooking further.

3. In a 3-quart pot, take 2 Tbsp of ghee, add 1 tsp of cumin (jeera), four whole red chilies, and add 1 Tbsp of ginger and garlic paste and state until the ginger and garlic paste turns light brown.

4. Add 2 cups of sliced onions and saute for 5 minutes. Add 3 cups of tomato puree to the pan and stir well. The curry tastes better when tomatoes are pureed after blanching, but the fresh tomato puree also works.

5. Add 1 tsp of salt, 1/2 tsp of turmeric powder, 1 1/2 tsp of red chili powder, 1 tsp of cumin powder, 3/4 tsp of garam masala powder, and 1 Tbsp of coriander powder. 

6. Add 1 Tbsp of tomato paste and cook for ten minutes. Tomato paste adds to the taste and the color of the Jalfrezi.

7. Add the boiled veggies and the fresh veggies to the sauce. 

8. Add 1 Tbsp of kasoori methi and cook for 5 minutes. 

9. Add 1/2 cup of cilantro to garnish. 

10. Mix well and serve with rice or roti.

 

Notes

The flavor of this dish comes from tomatoes. The dish tastes different with the puree made from the blanched tomatoes (boiled in water for 5 minutes and separating the skin) and fresh tomatoes. Puree made from the blanched tomato puree tastes better. Tomato paste adds to the color and the depth of the flavor.

This dish is versatile. Any vegetables you can think of goes with this dish.

Unlike other Indian dishes, this does not have coconut creme or heavy cream. So go easy on the spices if you cannot handle the heat.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 112 Kcal
  • Sugar: 6.87 g
  • Sodium: 435 mg
  • Fat: 3.55 g
  • Saturated Fat: 1.92 g
  • Unsaturated Fat: 0.891 g
  • Trans Fat: 0.116 g
  • Carbohydrates: 18.68 g
  • Fiber: 4.5 g
  • Protein: 3.69 g
  • Cholesterol: 8 mg

Keywords: vegetable jalfrezi, vegetarian dish, indian veggie dish, sabzi, indian vegan food, veggies, spicy indian vegetarian dish

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