Make this restaurant style vegetable jalfrezi at home with this recipe. It's flavorful, delicious and easy to make. Serve it with steamed rice, roti, naan or stir in some cooked noodles & pasta.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 2 tablespoon oil
  • ½ teaspoon cumin seeds ((optional))
  • 1 green chilli
  • 1 dried red chilli ((optional))
  • ¾ cup onions ((fine chopped))
  • 1 cup tomato puree ((passata or 1½ cups tomatoes chopped &/or pureed))
  • 1 tablespoon tomato sauce/ketchup (or 1 teaspoon tomato paste (leave out if using passata))
  • 1 teaspoon ginger ((grated or paste))
  • 1 teaspoon garlic ((grated or paste))
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric ((optional))
  • 1 tablespoon Kasuri methi ((dried fenugreek))
  • 1 teaspoon garam masala
  • ½ teaspoon fennel powder ((optional))
  • 1 teaspoon sugar ((optional, adjust to taste))
  • 2 tablespoon oil
  • 1 tablespoon ginger julienne
  • 2 to 3 tablespoons coriander leaves ((fine chopped))
  • ¾ cup Carrots ((diced or batons, 2 small))
  • ½ cup Green Beans ((French beans, 2 inch pieces))
  • ¼ cup Green peas ((optional, frozen or preboiled))
  • 1½ cup Bell peppers ((diced or batons, red, green, yellow, orange mixed))
  • ½ cup Onion ((diced & layers separated, 1 medium))
  • 6 to 8 Baby corn ((diced or batons))
  • 2 tablespoons Sweet corn ((optional, frozen or preboiled))

Method

How to Make Vegetable Jalfrezi

  1. Heat a pan with oil. Add cumin seeds and red chilies.
  2. When the seeds splutter add onions & green chilies.
  3. Saute them until golden & add ginger garlic. Saute for a minute.
  4. Stir in red chilli powder, coriander powder, turmeric & cumin powder.
  5. Add the tomatoes & cook until they break down and begin to release some fats.
  6. Pour ¼ to ½ cup water & cook on a medium heat until the sauce thickens & becomes aromatic.

Stir Fry the Veggies

  1. Meanwhile add 2 tablespoon oil to another wok or pan. Add ginger juliennes, carrots and green beans.
  2. Sprinkle ⅛ teaspoon salt & Stir fry on a high heat for 2 to 4 mins.
  3. Add onions, green peas, sweet corn, baby corn & bell peppers.
  4. Stir fry on the highest heat, just until tender & cooked yet crunchy, for about 2 to 3 mins. Turn off the heat.
  5. Check if the sauce is ready, it should be thick yet saucy (Check pics in the post).
  6. Crush kasuri methi in your palms and add it along with remaining salt, sugar (optional), garam masala and fennel powder.
  7. Add the veggies as well and stir fry for 1 to 2 mins on a high heat. If your veggies are not soft enough to your liking, splash little water. Cover and cook on a medium heat for a few minutes. Do not overcook to the extent the veggies turn soggy.
  8. Turn off the heat and add coriander leaves. Serve vegetable jalfrezi with steamed rice, roti or naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.