Name: Vegetable Jalfrezi - Restaurant style
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 big – Carrot sliced; 1 medium – Cauliflower cut into florets; 1 big – Red bell pepper sliced; 1 big – Yellow bell pepper; 1 big – Green bell pepper; 200 gms – Tofu sliced; 6 – Baby corn; 2 medium – Onion sliced; 2 medium – Tomato diced; 1 inch – Ginger finely chopped; 5 – Garlic cloves finely chopped; 4 – Green chili chopped; 1 tsp – Turmeric powder; 1/2 tbsp – Cumin powder; 1/2 tbsp – Coriander powder; Salt to taste; 1 tbsp – Sugar; 1 tbsp – Kashmiri red chili powder; 1 tbsp – Garam masala powder; 1 tbsp – Dry Kasuri methi; 3 tbsp – Coriander leaves chopped; Avocado or Olive oil for frying

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Veggies and tofu if vegan or paneer are combined with a hot and sour curry. This Vegan Vegetable Jalfrezi goes nicely with naan or spinach rice which I prepared specially to serve with this healthy and nutritious dish. Absolutely vegan and Gluten-free.

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About vegetable Jalfrezi Recipe

I enjoy keeping a supply of vegetables in the fridge. I even make sure to keep the paneer or tofu because my sister enjoys eating it. I recently purchased farm-fresh carrots, cauliflower, and capsicums or bell peppers

I was so eager to utilize them that I had the brilliant notion to make finger-licking Jalfrezi. So without even pausing to think, I grabbed some frozen peas and paneer and added them to the jumble of vegetables.

Can you believe that a perfectly hot, delectable vegetarian curry was ready so quickly? Not only was the entire evening dinner prepared, but my family loved this restaurant style so much that they encouraged me to make it for them on a frequent basis.

This Vegetable recepe Jalfrezi is simple to prepare.
Full of so many tastes
Complement rice or naan wonderfully.
Can be turned vegetarian by swapping the tofu for paneer

What is a jalfrezi?

A Jalfrezi, which is an Indian dish made with vegetables and frequently chicken, is slightly saucy and spicy. The inventiveness of Bengali cooks employed by British conquerors gave birth to it.

The Bengali word “jhal” means “hot,” as in “spicy from chili-hot.” There are several theories as to where the word “frezi” came from, with the most popular one being that it is a mispronunciation of “fry.”

According to legend, the Bengali cooks developed this meal while attempting to use up the rest of the leftover chicken from last night’s dinner. They stir-fried vegetables like tomatoes and bell peppers with the meat in a spicy, flavorful sauce after making a curry foundation of tomatoes and onions in a wok. This stir fry method was brought to Bengal by Chinese immigrants.

The resulting dish was so delicious—with its silky tomato onion sauce and crunchy vegetables—that it is still a feature of Indian restaurant menus today.

You can easily make a vegan Jalfrezi at home by using tofu which I have done here, and once you do, you’ll fall in love with it.

Ingredients

1 big – Carrot sliced
1 medium – Cauliflower cut into florets
1 big – Red bell pepper sliced
1 big – Yellow bell pepper
1 big – Green bell pepper
200 gms – Tofu sliced
6 – Baby corn
2 medium – Onion sliced
2 medium – Tomato diced
1 inch – Ginger finely chopped
5 – Garlic cloves finely chopped
4 – Green chili chopped
1 tsp – Turmeric powder
1/2 tbsp – Cumin powder
1/2 tbsp – Coriander powder
1 tsp – Turmeric powder
Salt to taste
1 tbsp – Sugar
1 tbsp – Kashmiri red chili powder
1 tbsp – Garam masala powder
1 tbsp – Dry Kasuri methi
3 tbsp – Coriander leaves chopped
some vegetable oil substitutes are Avocado or Olive oil for frying

Check out the Vegetable Jalfrezi Recipe Video:

How To Make Vegetable Jalfrezi Step By Step With Photo:

Heat olive or avocado oil in a pan.
Now add tofu or paneer slices one by one.
Fry both sides till golden brown from both sides.
Take out and keep aside when done.
Now in the same pan add little oil.
Add cauliflower florets, carrots sliced, green, yellow, red bell peppers, and baby corn.
Now saute on high flame for 5 minutes.
Now add salt to taste.
Mix nicely.
Now cover and cook for 5 minutes on medium flame.
After 5 minutes open the lid and mix. They are still a little crunchy and this is what we want.
Take them out in a bowl and keep them aside.
Add 2 tbsp olive or avocado oil to the same pan. Let it smoke.
Now add the onion slices.
Fry on medium flame till they are translucent.
Add garlic Finely chopped, ginger grated or chopped and green chili chopped.
Fry for 2 minutes till the raw flavor goes away.
Now add chopped tomatoes, and salt to taste.
Now fry till the tomatoes are mushy.
After 6 minutes tomatoes get mushy now add Kashmiri red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, and dry Kasuri methi.
Now fry for 2 minutes on medium-high flame. Mix nicely.
Now add half a cup of water.
Saute till the masala gets separated from the oil.
Now add a little sugar or jaggery powder it’s optional.
Now add all the fried veggies. Add fried tofu or paneer.
Add chopped coriander leaves.
Mix well on high flame. After that turn of the flame.
Take out in a bowl.
Serve hot with roti, chapati, or rice.
Vegetable Jalfrezi – Restaurant style

Important Suggestion To Keep In Mind

Cut the vegetables into pieces of equivalent size, either long slices or substantial squares. Don’t chop the vegetables too finely because you want to preserve their natural texture, shape, and flavor.
Remember that this is a “hot” dish, so you want it to be spicy. However, you can omit the green chili pepper and substitute paprika for the cayenne pepper if you can’t stand spiciness at all.
This jalfrezi is similar to a dry curry; however, you can increase the gravy by adding half a cup of water or vegetable stock. Then you can use rotis, naan, or even slices of bread to sop this up
Use of vegetables that cook quickly; okra or eggplant, for example, would not be recommended in this situation. Leaves won’t work either because they would dilute the flavor.
For the mixed vegetable jalfrezi, avoid overcooking the vegetables. They must eat something. In a similar vein, avoid frying the vegetables over high heat, as you would in a stir-fry prepared in the Chinese style because you don’t want the sauce to burn. Keep the heat at a medium setting and, if required, thin up the sauce with a little water.

Serving Suggestion

Vegetarian jalfrezi is great with masala paratha and vegan naan or Aloo Cheese Paratha Additionally, you can serve it with broccoli fried rice, or lemon rice. When paired with plain dal and basmati rice, the jalfrezi also works well as a side dish.

Storage Suggestion

For up to four days, the jalfrezi will keep well in the refrigerator. Before serving, reheat. Although I wouldn’t advise it because the vegetables’ textures may alter, you can freeze it for up to a month if you must.

Some other vegetable recipes you will like on my blog are – Matar Paneer Recipe, Aloo Baingan Recipe, Crispy Kung Pao Cauliflower, Aloo Gobi Masala – Potatoes & Cauliflower.

Note: A rough estimate of nutrition is provided.
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