Vegetable Jalfrezi
Bursting with vibrant colors and bold flavors, Vegetable Jalfrezi is a classic Indian stir-fry that’s both healthy and irresistibly delicious. This quick and easy dish combines crisp-tender vegetables like bell peppers, carrots, and green beans with a rich blend of aromatic spices, including garam masala, turmeric, and paprika. The tomato-based sauce adds a tangy depth, while a hint of sweetness from sugar and a dash of lemon juice create a perfectly balanced flavor profile. Ready in under an hour, this vegetarian recipe is an ideal crowd-pleaser, perfect for pairing with warm naan, fluffy roti, or fragrant steamed rice. Garnished with fresh cilantro, this hearty and wholesome dish delivers a restaurant-quality Indian favorite straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium, sliced Onion
- 3 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 1 small, finely chopped Green chili
- 2 medium, sliced (any color) Bell peppers
- 2 medium, chopped Tomatoes
- 2 medium, julienned Carrots
- 100 grams, trimmed and cut into 2-inch pieces Green beans
- 0.5 cup Frozen peas
- 3 tablespoons Tomato puree
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Sugar
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.
Stir in the sliced onion and sauté for 3-4 minutes until golden.
Add the minced garlic, ginger, and chopped green chili. Sauté for 1-2 minutes until fragrant.
Add the bell peppers, carrots, and green beans to the pan. Stir-fry for 5-6 minutes until the vegetables start to soften.
Stir in the chopped tomatoes and tomato puree. Cook for 3-4 minutes until the tomatoes break down slightly.
Sprinkle in the turmeric powder, ground coriander, garam masala, paprika, salt, and sugar. Mix well to coat the vegetables in the spices.
Add the frozen peas and a splash of water (about 3-4 tablespoons) if the mixture looks too dry. Cook for another 5-7 minutes until all the vegetables are cooked but still slightly crunchy.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 40.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2481 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
