Recipe- Restaurant Style Vegetable Jalfrezi
By: Pinki Thu, 21 May 2020 1:42 PM
When the craving for restaurant style vegetable jalfrezi strikes, this is the recipe to turn to! And not only that, this mildly spiced but tasty curry is a great way to pack fresh or frozen veggies.
What I love about this vegetarian jalfrezi recipe is that its really forgiving. Follow the base of the curry, and then just add whatever veggies you have on hand. Vegetable Jalfrezi is probably one of the most popular restaurant dishes of all times! I have no idea where that name comes from, but to me it sounds like stir fried spicy veggies and don’t ask me why.
3 tablespoons Oil
1/2 teaspoon Cumin seeds
1 Green Chilli, slit lengthwise
1 teaspoon Ginger-Garlic paste
2 medium Onions, sliced
1 tablespoon Tomato Ketchup
3 tablespoons Tomato Puree (or 2 tbsp tomato paste)
1 teaspoon Red Chilli powder
1/4 teaspoon Turmeric or Haldi powder
1/2 Green Bell pepper, sliced
1/2 Red Bell pepper, sliced
1/2 Yellow Bell pepper, sliced
1 Roma Tomato, sliced
1/2 cup Baby corn, sliced diagonally
1/2 cup Carrots, cut into thick julienne
1/2 cup French Beans, sliced diagonally into 2” pieces
1/2 cup Cauliflower Florets
1/4 cup Sweet Corn kernels
1/2 cup Paneer, cut into 3“x 1” thick long pieces
2 teaspoons Salt or to taste
1/2 teaspoon Garam masala
1/8 teaspoon ground Nutmeg
1/8 teaspoon ground Green Cardamom
2 tablespoons Kasuri Methi, dry roasted and crushed
4 tablespoon Fresh Coriander, chopped
* Start by blanching the baby corn, carrots, beans, cauliflower and corn kernels and keep aside.
* Heat oil in a wok or frying pan. Add cumin seeds, once they splutter add the slit green chilli.
* Let the chilli fry for 15 seconds, then add the ginger- garlic paste. Cook for half a minute.
* Next add the sliced onions and saute till translucent.
* All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders. Saute for a minute, stirring all the time.
* Add the sliced bell peppers and sliced tomato to the frying pan and saute together for 2 minutes.
* 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 a couple of minutes.
* Add the paneer and saute for a minute.
* Serve hot garnished with more fresh coriander.