Vegetable Jalfrezi Recipe (Veg Jalfrezi)

Veg Jalfrezi is a colorful stir fry made with mixed vegetables cooked in a tomato base. It is little spicy, tangy and goes well with rice as well as roti. The dish comes together very quick, and it is also a nice way to add more veggies into the meal without making it boring.

Mostly even kids like this, because the masala is tasty and the veggies are still a bit crunchy so it does not feel like plain boiled vegetables. It is not too heavy also, and it has that restaurant style flavor which actually you can make at home with just simple things in kitchen.

Jump to:

• About Veg Jalfrezi
• Veg Jalfrezi Ingredients
• How to make Veg Jalfrezi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Veg Jalfrezi

Jalfrezi is a Indo Chinese dish, where vegetables are sauteed in high flame with spices and little sauces. It mostly has a bright red gravy from tomato puree, and the vegetables are kept half cooked so they give nice bite while eating. This is what makes the dish different from regular mixed veg curries which are soft and cooked fully.

The best part is you can make it with almost any vegetable you have in hand. Usually carrot, beans, mushroom, baby corn and capsicum are added, but you can always try with whatever is lying in fridge. Some people even like to add paneer or chicken to make it more protein rich, filling and tasty.

The masala coats nicely on the vegetables and makes them flavorful, and the curry is more on semi dry side so you can eat with roti or rice, or also just use as filling inside wraps and frankies. This is the reason it is loved in both homes and restaurants, because you can serve it in many ways.

I usually make Veg Jalfrezi on weeknights when I already have some cut vegetables lying around. It gets done fast and also looks bright and colorful on the plate, so it feels like a special dish even on normal days.

Veg Jalfrezi Ingredients

• Baby corn - I have used few baby corn, they cook fast and stay crunchy inside the masala. This adds a mild sweetness which balances the spice, you can even use beans instead if baby corn is not there.
• Mushroom - I like adding mushrooms as they soak up the masala nicely and give earthy flavor. You can skip if you don't prefer mushroom, but I feel it makes the dish more tasty.
• Onion - I just cut them lengthwise, it adds a mild sweetness and gives body to the masala. You can also add small onions if you prefer.
• Capsicum - I added this for color and crunch, I like to use green but you can mix red or yellow too. It should not be overcooked, keep little crisp for best taste.
• Tomato puree - I have pureed tomatoes, this adds tangy taste and also gives nice red color to the curry. You can even use readymade puree if you want.
• Tomato sauce - This gives little sweet tangy flavor and balances the spice powders. I sometimes skip but when I add, the dish tastes close to restaurant style.
• Ginger garlic paste - I just have used homemade paste, this adds freshness and flavor. You can even crush them if you don't have paste.
• Spice Powders - Red chilli powder and garam masala powder are the main spices here, this adds heat and aroma. You can also add little turmeric if you like.
• Kasoori methi - I crush kasoori methi between palms and add, it gives lovely aroma at the end. You can skip but honestly it makes big difference.
• Coriander leaves - Freshly chopped coriander leaves adds flavor and color, I always sprinkle before switching off.
• Cumin seeds - Used while tempering in oil, it gives earthy base flavor to the curry.
• Oil - I have just used refined oil, you can even try olive oil or butter for slightly different taste.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Veg Jalfrezi Step by Step

1.Chop tomatoes roughly and puree it, Set aside. Chop all the veggies lengthwise and keep it ready.

2.In a pan add onions fry till transparent, then add mushrooms saute for a minute then add carrot and baby corn.

3.Add capsicum, sauté for a minute. Cook for few mins until the veggies are sautéed but still crisp, Remove from pan and Set aside. In a pan heat oil - add jeera let it crackle then add tomato puree.

4.Add red chili powder and garam masala powders mix well. Let it cook in low flame till raw smell of tomatoes leave. It will start to thicken.

5.At this stage add the vegetables, add little water and cook covered for few minutes.

6.Finally add paneer, give a mix and let it cook for 2 minutes for the masalas to blend well. Add tomato sauce. Then garnish with coriander leaves, kasoori methi, stir once and switch off.

Serve hot / warm with roti or pulao or rice.

Expert Tips

• Chop evenly - I usually cut all vegetables lengthwise so the dish looks neat and colorful. You can chop in cubes also, but I like the long cut style.
• Do not overcook - I have always kept veggies little crunchy, this makes dish more tasty. If you cook too soft, it becomes like regular mixed veg curry.
• Tomato puree - Make sure to cook the tomato puree till raw smell leaves. I wait until oil slightly separates, then only add vegetables.
• Sauce balance - I have used tomato sauce which is little sweet, so I didn't add sugar. You can add pinch of sugar if your sauce is tangy.
• Paneer option - You can add paneer cubes in the end, it will soak masala and make dish more filling. I sometimes add when making for rolls.
• Make ahead - You can chop vegetables and keep in fridge, I do this when busy. Cooking becomes very quick if veggies are ready.
• Consistency - You can keep it semi dry for stuffing rolls, or add little more water if you want it with rice. Both ways it tastes good.

Serving and Storage

Serve Veg Jalfrezi hot with roti, phulka, or even naan. It also goes well with mild pulao or jeera rice. You can also stuff it inside thin chapathi or paratha and roll like frankie, kids love it that way.

Leftover can be stored in fridge for one day, reheat with a splash of water before serving. Don't store too long as vegetables lose their crunch.

FAQS

1.Can I skip mushroom?

Yes, you can skip mushroom, replace with carrot or beans.

2.Can I add paneer?

Yes, you can add paneer. Just add at the end so it stays soft.

3.Is this spicy?

It is medium spicy, you can adjust red chili powder based on taste.

4.Can I make this dry?

Yes, just don't add much water, cook till masala coats the veggies well.

5.Can I prepare ahead?

No, just cook the dish fresh so that veggies stay crunchy.

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