Vegetable Jalfrezi

  • Time
    30 mins
  • Servings
  • 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!


Kitchen Tools

  • Large Pan
  • Pot
  • Oil/Butter
  • Salt



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

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

Tips from Chef's