Vegetable Jalfrezi Recipe | Veg Jalfrezi Recipe
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.
Servings2
Ingredients
- ⅓ cup baby corn
- ½ cup mushroom
- 1 medium sized onion cut lengthwise
- ½ medium sized capsicum cut lengthwise
- 1 tablespoon tomato sauce
- 2 medium sized tomatoes pureed
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- ½ cup water
- ½ teaspoon kasoori methi
- 1 tablespoon coriander leaves finely chopped
- salt to taste
To temper:
- 2 teaspoon oil
- ¼ teaspoon cumin seeds
Instructions
- Chop tomatoes roughly and puree it, set aside.
- Chop all the veggies lengthwise and keep it ready.
- In a pan add onions fry till transparent, then add mushrooms saute for a minute then add carrot and baby corn.
- 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.
- Add red chilli powder and garam masala powders mix well. Let it cook in low flame till raw smell of tomatoes leave. It will start to thicken.
- At this stage add the vegetables, add little water and cook covered for few minutes.
- Finally add paneer, give a mix and let it cook for 2 minutes for the masalas to blend well. Add tomato sauce.
- Garnish with coriander leaves, kasoori methi, stir once and switch off.
- Serve Veg Jalfrezi hot / warm with roti or pulao or rice.
Notes
- 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.
Nutrition Facts
Vegetable Jalfrezi Recipe | Veg Jalfrezi Recipe
Amount Per Serving (125 g)
Calories 142
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 68mg3%
Potassium 651mg19%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 10g11%
Protein 5g10%
Vitamin A 2422IU48%
Vitamin C 63mg76%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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