Vegetable Jalfrezy....This medley of vegetables in a spicy masala is a delicious option for an Indian meal. I was cleaning my refrigerator yesterday and that's when I found half a capsicum, a few florets of cauliflower and a single carrot lying in the vegetable basket. These vegetables makes for a delicious mix vegetable curry and so without much brain storming, my dinner plan was ready. Frozen peas from the freezer and a packet of paneer added to this array of colorful veggies made into a lip smacking Vegetable Jalfrezi in no time. You can enjoy this dish with laccha Paratha or Naan. Here is the recipe to make it
All you need is
- Ghee - 2 tbsp
- Oil - 2 tbsp
- Cumin \ Zeera - 1\2 tsp
- Onion - 1\2 cup ( thinly sliced )
- Ginger garlic paste - 2 tsp
- Green chili - 2 ( slit into half )
- Tomato puree - 3 tbsp
- Tomato ketchup - 2 tbsp
- Coriander powder - 2 tsp
- Red chili powder - 1 tsp
- Turmeric powder - 1\2 tsp
- Garam masala powder - 1\2 tsp
- Salt to taste
- Paneer - 250 g ( cut into small pieces )
- Mixed vegetables - 2 cups ( I used capsicum, cauliflower, carrot and peas )
- Kasuri methi - 1 tbsp
- Sugar - 1\2 tsp
- Lemon juice - 2 tbsp
- Fresh cream - 2 tbsp
- Fresh coriander for garnishing
Vegetable Jalfrezi Recipe
- Heat oil in a pan.
- When the oil is hot, add cumin seeds.
- When the seeds starts to crackle, add onion and fry till slightly browned.
- Add ginger garlic paste and fry till the onions are nicely browned.
- Add green chili, tomato puree and tomato ketchup.
- Fry for a minute.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt.
- Add 2 tbsp water.
- Fry for 2-3 minutes.
- Add mixed vegetables and cover and cook till done.
- Add paneer, kasuri methi, sugar, lemon juice and fresh cream and cook for a minute.
- Garnish with fresh coriander.
- Serve hot with laccha paratha or Naan.
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