Mixed Vegetable Jalfrezi Recipe
Description:
Mixed Vegetable Jalfrezi is a delightful and colorful North Indian side dish that beautifully blends crunchy vegetables with a medley of aromatic spices. This dry stir-fry is a popular choice for everyday meals, offering a balance of flavors that is both satisfying and vibrant. It’s an easy-to-make dish that pairs perfectly with flatbreads like phulkas or even rice, making it an ideal addition to your weeknight dinners.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Carrot (Gajjar) | 1 cup, diced vertically |
| Green beans (French Beans) | 1 cup, chopped |
| Green Bell Pepper (Capsicum) | 1, chopped |
| Sweet corn | 1/2 cup |
| Green peas (Matar) | 1 cup |
| Onion | 1, sliced lengthwise |
| Tomatoes | 2, pureed |
| Ginger Garlic Paste | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli 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 |
| Oil | 2 teaspoons |
Preparation Time:
10 minutes
Cook Time:
20 minutes
Instructions:
-
Prepare the Vegetables:
Start by washing and peeling the vegetables. Cut the carrots into vertical slices, chop the green beans, green bell pepper, and onions. Puree the tomatoes and set them aside for later use. -
Saute the Aromatics:
Heat oil in a kadai or deep frying pan on medium heat. Once the oil is hot, add the ginger garlic paste. Stir it for about a minute. Be cautious as it may splutter when it hits the hot oil. Keep the heat low-medium to avoid burning the paste. -
Cook the Onions and Tomatoes:
Add the chopped onions to the pan and sauté until they become translucent and soft. Next, add the tomato puree to the onions and cook until the tomatoes turn soft and mushy, releasing their natural oils. -
Spice it Up:
Once the tomatoes are softened, stir in the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Keep sautéing the spices until the oil begins to separate from the mixture, which should take about a minute. -
Add the Vegetables:
Toss in the chopped vegetables: carrots, green beans, green bell pepper, sweet corn, and green peas. Stir them gently to coat them with the spice mixture. Sauté for a minute. -
Cook the Vegetables:
Add salt to taste and a small amount of water to help cook the vegetables. Stir to combine, then cover the pan and cook the vegetables on low-medium heat. Stir occasionally, ensuring the vegetables cook evenly but still retain a slight crunch. This should take around 10–12 minutes. Be careful not to overcook them. -
Finish the Dish:
Once the vegetables are cooked but not mushy, switch off the flame. Stir in sugar and crushed kasuri methi (dried fenugreek leaves), mixing well for a balanced flavor. -
Garnish and Serve:
Transfer the Mixed Vegetable Jalfrezi to a serving bowl and garnish with freshly chopped coriander leaves. The dish is now ready to serve.
Serve the Mixed Vegetable Jalfrezi alongside hot phulkas or a refreshing Palak Raita for a wholesome and satisfying weeknight dinner.
Tips:
- For extra crunch, avoid overcooking the vegetables. The key to a great Jalfrezi is retaining their texture.
- You can customize the vegetables in this recipe according to your preference or what you have available in your kitchen. Bell peppers, carrots, peas, and beans work beautifully, but feel free to add cauliflower, zucchini, or even potatoes.
- A drizzle of lemon juice before serving adds a zesty finish that complements the spices wonderfully.
This Mixed Vegetable Jalfrezi is a quick and flavorful dish that is sure to brighten up your meal with its colorful, vibrant mix of vegetables and aromatic spices. Enjoy the balance of flavors and textures that make this dish a family favorite!
