VEGETABLE JALFREZI

35 min

Recipe by mayuris-jikoni.commayuris-jikoni.com

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Vegetable Jalfrezi is a popular, spicy, tangy side dish or curry. Mixed vegetables are stir fried and added to a tomato based gravy. The vegetables are cooked on high heat till a bit crispy but not overcooked. They are then added to a tomato based gravy which is thick. In fact this is one curry which is almost dryish in the sense that there is not much gravy.

35 min4 servings

Ingredients

50 g french beans, 2 inch pieces (approximately 1/2 cup, )
55 g bell pepper any colour, thick slices (approximately 1/2 cup )
40 g onion, thick slices (approximately 1/2 cup )
80 g mushrooms, halved or quartered (approximately 1 cup)
85 g cauliflower bite size florets (approximately 1 cup )
45 g carrot, cut into batons (approximately 1/2 cup)
50 g snow peas, trim the ends (approximately 1/2 cup)
80 g tomato, diced (approximately 1 cup, chopped)
1 tbsp oil
1 tbsp ghee
3/4 tsp salt
1 tsp Kashmiri red chilli powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel powder
1 tbsp kasuri methi
1/4 tsp turmeric powder
2 tbsp oil
1 whole dry red chilli
1/2 tsp cumin seeds
1 cup onion finely chopped (approximately 90g)
1-2 green chillis (chopped or split into halves)
1 tbsp garlic slices
1 inch ginger (cut into juliennes)
200 g tomato puree |passata (approximately 1 cup)
2 tbsp tomato ketchup
1 tsp sugar
1/2 tsp salt
1/2 cup water
2 tbsp fresh coriander (chopped)

Instructions

1
--- MIX THE SPICE POWDERS ---
2
Mix all the spices indicated under the spice mixture.
3
--- PREPARE THE VEGETABLES ---
4
Peel and cut carrot into thick sticks or batons.
5
Cut the French beans into 1½-2 inch long pieces. Make sure to trim the ends.
6
Cut the onion and bell pepper into thick slices.
7
Separate the cauliflower into bite size florets.
8
Cut the mushrooms into thick slices . Or cut them into halves or quarters depending on the size.
9
Cut the tomato into small pieces.
10
--- PREPARE THE GRAVY OR SAUCE ---
11
Heat 2 tbsp oil in a wide pan over medium heat.
12
Add the cumin seeds and whole red chilli.
13
As soon as the seeds begin to sizzle, add the finely chopped onion.
14
Stir fry the onion till it becomes light pink in colour and soft.
15
Add the garlic slices. Stir fry for 1 minute.
16
Add the ginger juliennes and the chopped green chilli. Stir fry for 1 minute.
17
Add the mixed spice mixture. Mix well.
18
Add 2 tbsp water. This stops the spice powders from burning.
19
Add the tomato puree and ketchup. Mix well.
20
Add salt, sugar and ½ cup water. Mix well.
21
Cover the pan and allow the sauce or gravy to simmer for 5 minutes over low to medium heat.
22
--- STIR FRY THE VEGETABLES ---
23
Add oil and ghee in a wide pan over high heat. Add more oil if you want to.
24
When it becomes hot, add the French beans, carrots and snow peas.
25
Add ¼ tsp salt and stir fry for 2-3 minutes. Keep on stirring so that the vegetables do not burn.
26
Add the sliced onion, bell pepper and cauliflower. Add ¼ tsp salt.
27
Stri fry the mixture for 2-3 minutes.
28
Add the mushrooms and ⅛ tsp salt.
29
Stir fry for 2-3 minutes.
30
Add the chopped tomato and ⅛ tsp salt. Stir fry for 1-2 minutes.
31
Cover the pan with a lid and allow the vegetables to cook for 2-3 minutes.
32
--- FINAL PREPARATION ---
33
Add the prepared sauce or gravy to the vegetable mixture.
34
Add chopped coriander. Mix well.
35
Allow the jalfrezi to simmer for 2-3 minutes.
36
Serve with some roti, paratha or naan.

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