Vegetable Jalfrezi (Spicy Mix Vegetables) is a delicious combination of vegetables and spices. I love making this dish when I stock my fridge with fresh vegetables. I simply love eating vegetables and am not too rigid about the combination of vegetables to be used for this recipe. But I make sure to use paneer (cottage cheese) in Vegetable Jalfrezi ki Sabzi.
This dry preparation is quite popular and you can find it in the menu of all Indian restaurants. Try this restaurant style recipe and pair it with Phulka, Naan, Rumali Roti or even Jeera Rice.
You may like to try our other similar recipes like Vegetable Kadai, Mogri Aloo Ki Sabzi (Radish Pod) and Spring Onion Besan Pithla (Kandayachya Paticha).
Yield: 4 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients For Vegetable Jalfrezi
Vegetable Jalfrezi – Ingredients (Masala)
½ cup paneer cubed
1 cup cauliflower separated
½ cup carrot cut lengthwise
1 cup beans cut lengthwise
½ cup sweet corn cut lengthwise
1 capsicum sliced
1 onion sliced
1 green chilli slit
1 teaspoon ginger julienned
2 tomatoes pureed
1 tablespoon tomato sauce (optional)
1 tablespoon cream optional
1 teaspoon ginger garlic paste
1 tablespoon coriander chopped
1 teaspoon lemon juice
¼ teaspoon turmeric powder (Haldi)
½ teaspoon Kashmiri chilli powder
1 teaspoon coriander powder (Dhania)
½ teaspoon garam masala powder
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Cumin (Jeera)
1 bay leaf (Tez Patta)
Salt to taste
2 tablespoon oil
Directions For Vegetable Jalfrezi
- Blanch the cut vegetables in hot water for 5 minutes. Drain and set aside.
- Heat oil in a pan; add paneer and shallow fry paneer till golden brown. Remove and keep aside.
- Heat oil in a pan; add jeera (cumin), bayleaf and green chilli.
- In the same pan add the ginger garlic paste and saute for a minute on low heat.
- Add onions and saute until translucent.
- Add capsicum and corn saute for 2 minutes.
- Add tomato puree and saute till it starts leaving oil.
- Now add turmeric powder, chilli powder, coriander powder, garam masala, salt and saute until oil separates.
- Add all the vegetables, kasuri methi and saute for 2 to 3 minutes.
- Add cream and mix. Add lemon juice, cover and cook till the vegetables are cooked but do not lose the crunch. Switch off the flame.
- Garnish with ginger juliennes and coriander leaves.
- Serve with roti or rice.
