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Vegetable Jalfrezi – Indian Stirfry



Vegetable Jalfrezi – Indian Stirfry
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
 
Vegetable Jalfrezi is said to have originated in India during the British Raj. Once a creative way to use up leftovers, the Vegetable Jalfrezi recipe has since evolved into a flavorful and texture rich dish…a popular Indian restaurant menu item. Try this recipe with a mixture of veggies or highlight just one or two. Either way, Vegetable Jalfrezi will add a colorful splash to your plate.
Ingredients
  • Medium pot of water
  • Salt – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Cauliflower – 3 cups, cut into bite size florets
  • Carrots – ½ cup, chopped
  • Oil – 1 Tbsp
  • Onion – ½ medium, chopped
  • Ginger – 1 tsp, minced
  • Garlic – 2 tsp, minced
  • Tomato Sauce – ½ cup (4 oz)
  • Bell Pepper – ½, chopped into bite size pieces
  • Frozen Green Peas – ½ cup, thawed
  • Salt – to taste
  • Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
  • Garam Masala – 1 tsp
  • Red Chili Powder – optional and to taste
  • Tomato – 1 small, deseeded and chopped
  • Lemon/Lime Juice – to taste
Instructions
  1. Bring pot of water to a boil and add Salt and Turmeric Powder.
  2. Add Cauliflower and Carrots and boil for 3 minutes.
  3. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
  4. Drain and keep aside after 1-2 minutes.
  5. In a non-stick skillet or pan, heat 1 Tbsp Oil.
  6. Add Onions and cook 2-3 minutes until light golden.
  7. Add Ginger and Garlic and saute for 1 minute.
  8. Add Tomato Sauce and cook until the oil separates.
  9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
  10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
  11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
  12. Add Tomato and mix. Cook for 1-2 minutes.
  13. Sprinkle Lemon/Lime Juice and mix.
  14. Serve hot with roti, chapati or naan.



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