There’s something truly comforting and satisfying about a warm, colorful plate of mixed vegetables tossed in rich, flavorful spices—and that’s exactly what Vegetable Jalfrezi brings to your table. This vibrant and semi-dry curry is a popular dish served in many Indian restaurants, known for its bold flavors, variety of textures, and eye-catching colors.
Vegetable Jalfrezi is originally a fusion dish that dates back to the colonial era in India. It was created as a way to stir-fry leftover roasted meats with onions, tomatoes, and spices. Over time, the vegetarian version became equally popular, especially when made with paneer and a medley of crisp-tender vegetables like capsicum, carrots, beans, and baby corn. The addition of kasoori methi and tomato sauce gives this dish its signature restaurant-style aroma and tangy-spicy punch.
What makes this recipe truly special is its versatility. You can use any mix of vegetables you have on hand, and it comes together fairly quickly, making it a perfect choice for both weekday meals and festive dinners. Served hot with naan, paratha, or even jeera rice, Vegetable Jalfrezi is bound to become one of your go-to favorites.
Whether you’re a beginner looking for a dish that looks fancy but is easy to prepare, or someone who wants to recreate that hotel-style taste at home, this recipe will not disappoint. Let’s dive into this flavorful journey with our delicious, homemade Vegetable Jalfrezi!
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Ingredients
- Chopped French beans – ¼ cup
- Baby corn – 3
- Carrot (cut into strips) – ¼ cup
- Fresh green peas – ¼ cup
- Green, yellow, red capsicum – ½ cup
- Paneer (cut into strips) – ¼ cup
- Butter – 2 tsp
- Oil – 1 tbsp
- Cumin seeds – ½ tsp
- Chopped green chili – 2
- Ginger (cut into Julien) – 1 inch
- Chopped tomato – 2
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Kasoori methi – ½ tsp
- Tomato sauce – 2 tbsp
- Salt – as per taste
- Garam masala – ¼ tsp
- Chopped fresh coriander leaves – 1 tbsp
Method
- Firstly heat a little butter in a pan.
- Now add chopped French beans, baby corn, carrot strips, and green peas.
- Stir-fry on high heat until slightly cooked. Add chopped green, yellow, and red capsicum, sprinkle a little salt, and stir-fry until vegetables are tender yet crunchy.
- Now transfer to a plate.
- Now heat the same pan, add a little butter and the paneer strips.
- Lightly fry and set aside with the vegetables.
- Next add oil to the same pan. Once hot, add cumin seeds, chopped green chili, and ginger julienne.
- Then add chopped tomatoes and cook until soft.
- Once tomato becomes soft then add turmeric powder, red chili powder, coriander powder, and kasoori methi.
- Mix well and add a little water to cook the spices for 2–3 minutes.
- Then add 2 tablespoons of tomato sauce and mix well.
- Now add the stir-fried vegetables and paneer. Sprinkle garam masala and salt.
- Mix gently and cook for 2–3 minutes more.
- Finally garnish with chopped fresh coriander leaves. Turn off the heat and serve hot with roti or naan.
