Jalfrezi is a popular curry dish which originated in the Indian subcontinent and more often than not it was supposed to be spicy and tangy! It is generally served as a side to the choice of roti or naan bread recipe but can also be served with dal rice combo meal.
Ingredients of Vegetable Jalfrezi
- 3 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 Green Chilli
- 1 teaspoon Ginger-Garlic paste
- 2 Onions
- 1 tablespoon Tomato Ketchup
- 3 tablespoons Tomato Puree
- 1 teaspoon Red Chilli powder
- ¼ teaspoon Turmeric
- ½ Green Bell pepper sliced
- ½ Red Bell pepper sliced
- ½ Yellow Bell pepper sliced
- 1 Roma Tomato sliced
- ½ cup Baby corn
- ½ cup Carrots
- ½ cup French Beans sliced diagonally into 2″ pieces
- ½ cup Cauliflower Florets
- ¼ cup Sweet Corn kernels
- ½ cup Paneer
- 2 teaspoons Salt
- ½ teaspoon garam masala
- ⅛ teaspoon Nutmeg ground
- ⅛ teaspoon Green Cardamom ground
- 2 tablespoons Kasuri Methi
- 4 tablespoon Fresh Coriander chopped
How to Make Vegetable Jalfrezi
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Blanching the baby corn, carrots, beans, cauliflower and corn kernels.
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Heat oil in a pan. Add cumin seeds, once they splutter add the slit green chilli, add the ginger- garlic paste.
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Add the sliced onions and saute.
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All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders.
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Add the sliced bell peppers and sliced tomato to the pan and saute.
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Add the blanched and drained vegetables, salt, garam masala, nutmeg powder, cardamom powder and kasuri methi.
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Add a tablespoon of water, mix and cook covered on a slow flame for 10 min.
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Add the paneer and saute for a minute.
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Serve hot.
