Mixed Vegetable Jalfrezi Recipe
Cuisine: North Indian | Course: Side Dish | Diet: Vegetarian
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) – diced vertically | 1 cup |
| Green beans (French Beans) – chopped | 1 cup |
| Green Bell Pepper (Capsicum) – chopped | 1 |
| Sweet corn | 1/2 cup |
| Green peas (Matar) | 1 cup |
| Onion | 1 |
| Tomatoes | 2 |
| Ginger garlic paste | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Kasuri methi (Dried fenugreek leaves) | 1 tablespoon |
| Fresh coriander (Dhania) leaves | For garnishing |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Sunflower oil | 2 teaspoons |
Instructions:
-
Prepare the Vegetables:
Begin by washing all the vegetables thoroughly. Dice the carrot vertically, chop the green beans, green bell pepper, and onion. Prepare the tomatoes by pureeing them, and set aside. -
-
Sautéing the Aromatics:
Heat a kadai (wok) or large pan and add the sunflower oil. Once the oil is warm, add the ginger garlic paste. Let it sauté for about a minute. You’ll notice it will splutter, so reduce the heat to low-medium to avoid any spillage. -
Onions and Tomatoes:
Next, add the sliced onions to the kadai and sauté them until they turn translucent and slightly golden. Once done, pour in the tomato puree and cook until the tomatoes soften and turn mushy. -
Spicing it Up:
When the tomatoes have softened, add the turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir the mixture well and continue to cook until the oil starts to separate from the spices. -
Adding the Vegetables:
Now, it’s time to add the chopped vegetables (carrots, green beans, bell pepper) along with the sweet corn and green peas. Sauté the veggies for about a minute, ensuring they are well coated with the masala. -
Cooking the Vegetables:
Add salt to taste, followed by a splash of water to help cook the vegetables. Stir everything together, cover, and let it cook until the vegetables are tender yet still maintain a slight crunch. Be careful not to overcook them. The vegetables should retain their natural crispness. -
Final Touches:
Once the vegetables are cooked to perfection, turn off the heat. Add sugar and crushed kasuri methi (dried fenugreek leaves). Stir everything together to infuse the flavors. -
Serving:
Transfer the Mixed Vegetable Jalfrezi to a serving bowl. Garnish with fresh coriander leaves. Serve it hot with phulkas (Indian flatbreads) or a side of palak raita (spinach yogurt) for a delicious and nutritious meal.
Tips:
- For a spicier version, you can increase the amount of red chili powder.
- Adjust the consistency of the dish by adding more or less water, depending on how dry or gravy-like you prefer the Jalfrezi.
- Feel free to experiment with other vegetables like cauliflower, potatoes, or peas to suit your preference.
- This dish pairs wonderfully with any type of Indian bread, such as naan, chapati, or paratha.
This Mixed Vegetable Jalfrezi is a vibrant and healthy dish packed with nutrients from a variety of vegetables, making it a perfect side dish for any Indian meal. Enjoy this flavorful and crunchy curry with your favorite flatbreads for a fulfilling vegetarian dinner.
