Vegetable Jalfrezi

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    450 Per Serving

A colorful dish of vegetables and cottage cheese cubes cooked in a spicy tangy tomato sauce.

 

Jalfrezi, which loosely translate to “hot stir-fry” was first served in Calcutta during the British Raj era. It was a method used by the British living in India at the time to spice up leftover meats and vegetables for a quick meal.

 

This colorful and aromatic dish is as delicious as it is easy to cook!

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Kitchen Tools

  • Large Pan
  • Pot
  • Oil/Butter
  • Salt

Ingredients

  • Toast the naan according to instructions. Serve both hot naan and rice with vegetable jalfreezi.
  • ¾ cup Basmati rice
  • ½ cup sliced onions
  • 1 green chili, minced
  • 1 cup crushed tomatoes
  • ½ cup sliced red pepper
  • ½ cup carrot
  • ½ cup green beans
  • 4 oz pre-fried paneer
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • 1 teaspoon dried fenugreek leaves

Instructions

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1.

In a medium sized pan over medium-high heat, add 1 tablespoon of ghee or oil. Add the cumin and toast for 1 minute or until fragrant. Stir in the onions, ginger-garlic paste and green chili.

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2.

Saute for 2 to 3 minutes until onions are slightly brown. Add 1 teaspoon of salt and the coriander, turmeric, and garam masala powders. Add chili powder to your spice preference.

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3.

Stir in the crushed tomatoes and 2 teaspoons of salt and simmer for 3 minutes until sauce thickens slightly.

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4.

Stir in the vegetables, cover the pan and simmer for 10 minutes until the vegetables are tender but still have a slight bite. Meanwhile in a separate pot, start making the rice according to instructions.

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5.

Stir in the fried paneer and cook for an additional 3-4 minutes until paneer is heated through. Stir in the dried fenugreek and remove from heat.

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6.

Toast the naan according to instructions. Serve both hot naan and rice with vegetable jalfreezi.

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