Vegetable Jalfrezi Recipe Video

A delightful combination of all different vegetables and soft cottage cheese, the great thing about this curry is the wonderful balance or spicy, sweet and sour flavors. Its a good way to empty your refrigerator of leftover vegetables and you can experiment with with all combinations of vegetables depending on the season. This mildly spiced, colorful and sizzling vegetable dish goes perfect with paratha, phulka or rice!

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Tomatoes2 Large
 Cauliflower1 Cup (16 tbs), cut into flowers
 Carrot1 Cup (16 tbs), cut into thick slices
 French beans1 Cup (16 tbs), cut into 2-inch pieces
 Green peas1 Cup (16 tbs)
 Red bell pepper1 Cup (16 tbs), cut into 2-inch pieces
 Cabbage1 Cup (16 tbs), shredded
 Paneer1 Cup (16 tbs), cut into 2-inch pieces (cottage cheese)
 Cooking oil2 Tablespoon
 Ginger paste1 Tablespoon
 Garlic paste1 Tablespoon
 Coriander powder1 Teaspoon
 Cumin powder1 Teaspoon
 Red chili powder/Paprika1 Teaspoon
 Garam masala1 Teaspoon
 Salt1 Teaspoon (or to taste)
 Coriander leaves2 Tablespoon, chopped (for garnish)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 5.6 mg

Sodium 778.3 mg32.4%

Total Carbohydrates 25 g8.4%

Dietary Fiber 8.6 g34.2%

Sugars 11.5 g

Protein 13 g25.1%

Vitamin A 163.8% Vitamin C 161.1%

Calcium 13.1% Iron 10.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Cut Tomatoes in quarters and add them into a blender jar. Blen into a smooth puree.
2. Into a saucepan, empty the tomato puree. Bring it to a boil and simmer for 20 minutes. After all the moisture from tomatoes has evaporated, add brown sugar to it and mix well. Take pan off the heat and keep aside.
3. Combine the cauliflower and carrots in a microwave safe dish, add a splash of water, cover and microwave for about a minute.

MAKING
4. Heat 2 tbsp of oil, add ginger garlic paste and cook for a minute.
5. Then add cooked carrots and cauliflower and saute for 2 minutes.
6. Then add green beans, red pepper, mix and cook for 2 minutes.
7. Add paneer, green peas, mix and saute for 2 minutes.
8. Add prepared tomato paste, red chilli powder, garam masala, coriander powder and cumin powder. Add a splash of water and mix well. Cook until spices release their flavors, about 30 seconds.
9. Finally add shredded cabbage, and stir fry with other vegetables for another 5 minutes.

SERVING
10 Serve garnished with coriander leaves.


TIPS
You can use store bought tomato paste instead of making at home. This will reduce the preparation time.
Cooking time for different vegetables may vary. Add vegetables that take longer to cook first and those which take less time to cook last.
Add water to adjust the consistency of the curry as per your preference.
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