Can I use different vegetables in this jalfrezi

Yes. Jalfrezi is very flexible, so you can swap in vegetables that cook in a similar amount of time, such as cauliflower, peas, green beans, zucchini, or mushrooms. Keep firmer vegetables pre-cooked or cut small so everything finishes evenly.

Can I make this less spicy

Absolutely. Reduce the jalapeño and use a little less Kashmiri chili powder, which is usually milder than many other chili powders. You can also add a bit more water or extra tomatoes to soften the heat.

What should I serve with vegetable jalfrezi

It is commonly served with rice or naan, as noted in the recipe. It also works well with roti, paratha, or even as a saucy side dish alongside dal.

Can I make this ahead of time

Yes. The flavors will hold well if made a few hours ahead or the day before. Reheat gently with a splash of water to loosen the sauce, since the vegetables will absorb some of the liquid as it sits.

How do I know when the vegetables are done

The vegetables should be tender but still hold their shape, and the sauce should be thick and coating everything. If the pan looks dry before the potatoes and carrots are fully tender, add a little more water and continue cooking.

Can I use canned potatoes or pre-cooked vegetables

You can use pre-cooked potatoes to save time, and other partially cooked vegetables will work too. Just add them near the end so they do not overcook and turn mushy.

Recipes

Vegetable Jalfrezi

Name: Vegetable Jalfrezi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp olive oil or ghee; 1 red onion, diced; 1/2 in knob fresh ginger, small diced or minced; 3-4 cloves garlic, minced or crushed; 1/2 jalapeno, sliced; 1 cup crushed tomatoes; 1/4 cup tomato ketchup; 1 1/2 tsp The Spice House Kashmiri Chili Powder; 1/4 tsp The Spice House Turmeric; 2 tsp The Spice House Sweet Curry Powder; 3-4 baby potatoes, boiled, peeled, and cubed; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 8 baby carrots, sliced; 6-8 baby corn, quartered; Cilantro for garnish

Vegetable Jalfrezi is a celebration of colorful vegetables sautéed to perfection in a medley of spices. This flavorful stir-fry typically includes an assortment of vegetables like bell peppers, tomatoes, onions, and corn, all tossed in a thick and fragrant sauce. The term "Jalfrezi" itself suggests a technique of stir-frying with spices, and this dish truly exemplifies that art with its bold color and taste. While Jalfrezi is renowned for its spicy profile, I've introduced a twist to this classic by incorporating a sweet curry powder. This twist adds a touch of sweetness that beautifully complements the inherent heat of the spices. The result is a Vegetable Jalfrezi that retains its characteristic spiciness but with a unique and well-rounded sweetness.

This recipe comes from our friend Devanshi of This is Dee's Kitchen.

Yield: 4 servings

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Ingredients

olive oil or ghee 2 tbsp
red onion, diced 1
knob fresh ginger, small diced or minced 1/2 in
cloves garlic, minced or crushed 3-4
jalapeno, sliced 1/2
crushed tomatoes 1 cup
tomato ketchup 1/4 cup
Kashmiri Chili Powder 1 1/2 tsp
Turmeric 1/4 tsp
Sweet Curry Powder 2 tsp
baby potatoes, boiled, peeled, and cubed 3-4
red bell pepper, diced 1/2
green bell pepper, diced 1/2
baby carrots, sliced 8
baby corn, quartered 6-8
Cilantro for garnish

Preparation Instructions:

In a nonstick pan, heat olive oil or ghee over medium heat.

Add the onion, ginger, garlic, and jalapeño. Sauté for 3-4 minutes.

Add the crushed tomatoes, stir, and cook for 2-3 minutes.

Add the tomato ketchup, Kashmiri Chili Powder, Turmeric Powder, and Sweet Curry Powder. Mix everything well.

Add the potatoes, bell peppers, baby carrots, baby corn, and 1 cup water. Mix everything well and cook for at least 10 minutes. Add additional 1/2-1 cup water if needed.

Serve fresh and enjoy with rice or naan!

More About This Recipe

Like most Indian mains, this is a great dish to make ahead of time and reheat when ready to eat. When you reheat it, simply mix in a little bit more water as the sauce will have thickened.

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Vegetable Jalfrezi

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Chiles, Kashmiri

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Curry, Sweet

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