Vegetable Jalfrezi Recipe (Veg Jalfrezi)

Method14 steps · about 50 min

1. 1

   Step 1: Heat the sauce’s 2 tbsp oil over medium heat. Add optional cumin seeds (½ tsp) and dried red chili (1).

   Uses 2 tbsp oil for tomato sauce · ½ tsp optional cumin seeds · 1 optional dried red chili

   
2. 2

   Step 2: When the cumin sizzles, add the sauce ginger (1 tsp) and garlic (1 tsp), 1 tsp each, and sauté for about 1 minute until fragrant.

   Uses sizzling sauce tempering · 1 tsp grated ginger or ginger paste for sauce · 1 tsp grated garlic or garlic paste for sauce

   
3. 3

   Step 3: Add the ¾ cup finely chopped sauce onion and green chili (1). Sauté until golden.

   Uses fragrant cooked ginger and garlic · ¾ cup finely chopped onion for sauce · 1 green chili

   
4. 4

   Step 4: Reduce the heat to low and stir in mild red chili powder (1 tsp), coriander powder (1 tsp), cumin powder (½ tsp) and optional turmeric (¼ tsp).

   Uses golden onion and aromatics · 1 tsp mild red chili powder · 1 tsp coriander powder · ½ tsp cumin powder · ¼ tsp optional turmeric

   
5. 5

   Step 5: Choose 1 cup passata OR 1½ cups chopped/puréed fresh tomatoes. Only with the fresh tomatoes, add the separate 1 tbsp ketchup; omit ketchup with passata. Cook until the tomatoes break down and fat begins to separate.

   Uses spiced onion sauce base · 1 cup passata, only on passata route · 1½ cups chopped and/or puréed fresh tomatoes instead of 1 cup passata · 1 tbsp tomato ketchup, only with alternative fresh tomatoes; omit with passata

   
6. 6

   Step 6: Pour in ¼–½ cup sauce water and simmer over medium heat until the sauce thickens and becomes aromatic.

   Uses cooked tomato sauce base · ¼–½ cup water for tomato sauce

   
7. 7

   Step 7: In a separate wok or pan, heat the stir-fry’s 2 tbsp oil. Add optional julienned ginger (1 tbsp), carrot (¾ cup) and green beans (½ cup), and sprinkle the separate ⅛ tsp vegetable salt.

   Uses 2 tbsp oil for separate vegetable stir-fry · 1 tbsp optional julienned ginger for vegetable stir-fry · ¾ cup carrot batons or dice · ½ cup green beans, cut to 2-inch pieces · ⅛ tsp salt for vegetable stir-fry

   
8. 8

   Step 8: Stir-fry the carrot and beans over high heat for 2–4 minutes.

   Uses carrot and beans in stir-fry oil

9. 9

   Step 9: Add the ½ cup diced stir-fry onion, optional peas and sweet corn (2 tbsp), baby corn (6–8) and bell peppers (1½ cups).

   Uses partly cooked carrot and beans · ½ cup diced onion, layers separated, for stir-fry · ¼ cup optional frozen or preboiled peas · 2 tbsp optional frozen or preboiled sweet corn · 6–8 baby corn, diced or in batons · 1½ cups mixed bell peppers, diced or in batons

10. 10

    Step 10: Stir-fry over high heat for 2–3 minutes until tender and cooked but still crunchy. Turn off this vegetable pan.

    Uses mixed stir-fry vegetables

11. 11

    Step 11: Check the separately simmered sauce: it should be thick but still saucy.

    Uses simmered tomato sauce

    
12. 12

    Step 12: Crush the kasuri methi (1 tbsp) between your palms and stir into the sauce with ½–¾ tsp sauce salt, optional sugar (1 tsp), garam masala (1 tsp) and optional fennel powder (½ tsp).

    Uses ready thick tomato sauce · 1 tbsp kasuri methi · ½–¾ tsp salt for tomato sauce · 1 tsp optional sugar · 1 tsp garam masala · ½ tsp optional fennel powder

13. 13

    Step 13: Add all the cooked stir-fry vegetables from step 10 to the seasoned sauce and stir-fry over high heat for 1–2 minutes. Taste and add extra salt only if needed. If vegetables need more tenderness, add a splash of extra water, cover and cook briefly over medium heat without making them soggy.

    Uses seasoned jalfrezi sauce · cooked crunchy stir-fry vegetables · Extra salt only after tasting assembled jalfrezi · Extra splash of water only if vegetables need further tenderizing

14. 14

    Step 14: Turn off the heat, add the 2–3 tbsp coriander leaves and serve the finished jalfrezi.

    Uses assembled vegetable jalfrezi · 2–3 tbsp finely chopped coriander leaves for garnish