Mixed Vegetable Jalfrezi Recipe
A harmony of vegetables in basic Indian spices that can be paired with phulkas or rotis for a perfect weeknight dinner. A delicious sabzi that can be packed in your Lunch Box too.
Mixed Vegetable Jalfrezi is a popular North Indian side dish that you can make for your everyday meals. It is dry stir fry prepared by sauteing vegetables of your choice with select spices.
Jalfrezi was made popular during the British Raj, where home cooks used old meat and spiced it up with green chilies and onions. Jalfrezi is a popular dish across the world and is very easy to prepare.
If you like this recipe, here are a few more Mixed Vegetable Curry recipes such as:
- 1 cup Carrot (Gajjar) , diced vetically
- 1 cup Green beans (French Beans) , chopped
- 1 Green Bell Pepper (Capsicum) , chopped
- 1/2 cup Sweet corn
- 1 cup Green peas (Matar)
- 1 Onion
- 2 Tomatoes
- 1 teaspoon Ginger Garlic Paste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Coriander (Dhania) Leaves , for garnishing
- Salt , as required
- 1/2 teaspoon Sugar
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Sunflower Oil
How to make Mixed Vegetable Jalfrezi Recipe
To begin making Mixed Vegetable Jalfrezi Recipe, wash all the vegetables and cut into thin strips. Chop onion lengthwise and prepare the tomato puree.
In a kadai, add some oil. Once the oil is warm, add the ginger garlic paste and saute for a minute. The paste will splutter when added to oil, so place the stove on low-medium heat.
Next, add chopped onions and saute until translucent.Once done add in the tomato puree and cook until the tomatoes turn mushy.
After the tomatoes have turned soft add the turmeric powder, red chilli powder, coriander powder and garam masala powder to it. Saute until oil separates.
Now add the chopped veggies and fresh green peas to it and saute for a minute.
After a minute add salt and required water for cooking vegetables. Stir and cook covered until vegetables gets cooked well but not mushy. It has to retain its crunchiness.
Switch off the flame. Add sugar and crushed kasuri methi to Mixed Vegetable Jalfrezi, and mix well.
Transfer Mixed Vegetable Jalfrezi into a serving bowl and garnish with coriander leaves.