Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
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Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 247Kcal
- Sugar: 9g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 28mg
Keywords: vegetable jalfrezi, vegetable jalfrezi recipe, vegetable recipes