VEGETABLE JALFREZI
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.
Ingredients
VEGETABLES
- 50 g french beans, 2 inch pieces approximately ½ cup,
- 55 g bell pepper any colour, thick slices approximately ½ cup
- 40 g onion, thick slices approximately ½ 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 ½ cup
- 50 g snow peas, trim the ends approximately ½ cup
- 80 g tomato, diced approximately 1 cup, chopped
- 1 tbsp oil
- 1 tbsp ghee
- ¾ tsp salt
FOR THE SPICE MIXTURE
- 1 tsp Kashmiri red chilli powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp fennel powder
- 1 tbsp kasuri methi
- ¼ tsp turmeric powder
FOR THE SAUCE OR GRAVY
- 2 tbsp oil
- 1 whole dry red chilli
- ½ 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
- ½ tsp salt
- ½ cup water
- 2 tbsp fresh coriander chopped
Instructions
MIX THE SPICE POWDERS
- Mix all the spices indicated under the spice mixture.
PREPARE THE VEGETABLES
- Peel and cut carrot into thick sticks or batons.
- Cut the French beans into 1½-2 inch long pieces. Make sure to trim the ends.
- Cut the onion and bell pepper into thick slices.
- Separate the cauliflower into bite size florets.
- Cut the mushrooms into thick slices . Or cut them into halves or quarters depending on the size.
- Cut the tomato into small pieces.
PREPARE THE GRAVY OR SAUCE
- Heat 2 tbsp oil in a wide pan over medium heat.
- Add the cumin seeds and whole red chilli.
- As soon as the seeds begin to sizzle, add the finely chopped onion.
- Stir fry the onion till it becomes light pink in colour and soft.
- Add the garlic slices. Stir fry for 1 minute.
- Add the ginger juliennes and the chopped green chilli. Stir fry for 1 minute.
- Add the mixed spice mixture. Mix well.
- Add 2 tbsp water. This stops the spice powders from burning.
- Add the tomato puree and ketchup. Mix well.
- Add salt, sugar and ½ cup water. Mix well.
- Cover the pan and allow the sauce or gravy to simmer for 5 minutes over low to medium heat.
STIR FRY THE VEGETABLES
- Add oil and ghee in a wide pan over high heat. Add more oil if you want to.
- When it becomes hot, add the French beans, carrots and snow peas.
- Add ¼ tsp salt and stir fry for 2-3 minutes. Keep on stirring so that the vegetables do not burn.
- Add the sliced onion, bell pepper and cauliflower. Add ¼ tsp salt.
- Stri fry the mixture for 2-3 minutes.
- Add the mushrooms and ⅛ tsp salt.
- Stir fry for 2-3 minutes.
- Add the chopped tomato and ⅛ tsp salt. Stir fry for 1-2 minutes.
- Cover the pan with a lid and allow the vegetables to cook for 2-3 minutes.
FINAL PREPARATION
- Add the prepared sauce or gravy to the vegetable mixture.
- Add chopped coriander. Mix well.
- Allow the jalfrezi to simmer for 2-3 minutes.
- Serve with some roti, paratha or naan.
Notes
- Don't over cook the vegetables. They should be a bit crunchy.
- Add little water if you feel the veggies are burning when you stir fry them.
- Adjust the spices according to your taste.
- Can add paneer or tofu cubes if you wish.
- If you want to add chicken, can use leftover roasted chicken. It usually is a mixture of boneless chicken pieces and vegetables.
- If you use uncooked chicken, marinate the boneless pieces with the spice mixture, salt and lemon juice. Stir fry the chicken. Then add the stir fried vegetables and sauce.
- Add vegetables of your choice.