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
  •  teaspoon Nutmeg ground
  •  teaspoon Green Cardamom ground
  • 2 tablespoons Kasuri Methi
  • 4 tablespoon Fresh Coriander chopped

How to Make Vegetable Jalfrezi

  • Blanching the baby corn, carrots, beans, cauliflower and corn kernels.
  • Heat oil in a pan. Add cumin seeds, once they splutter add the slit green chilli, add the ginger- garlic paste.
  • Add the sliced onions and saute.
  • All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders.
  • Add the sliced bell peppers and sliced tomato to the pan and saute.
  • Add the blanched and drained vegetables, salt, garam masala, nutmeg powder, cardamom powder and kasuri methi.
  • Add a tablespoon of water, mix  and cook covered on a slow flame for 10 min.
  • Add the paneer and saute for a minute.
  • Serve hot.


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