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
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.