Vegetable Jhalfrazie
Bursting with vibrant colors and bold spices, Vegetable Jhalfrazie is a classic Indian stir-fry dish that's perfect for lovers of rich, flavorful vegetarian meals. This one-pan recipe combines a medley of fresh vegetables—like bell peppers, carrots, and green beans—tossed in a fragrant tomato-based sauce spiced with garam masala, turmeric, and chili powder. For a delightful twist, optional paneer cubes can be added for extra protein and texture. A touch of sugar and vinegar balances the heat with tangy sweetness, making it an irresistible option for a wholesome weeknight meal. Ready in under an hour, this quick-cooking dish pairs beautifully with steamed rice, buttery naan, or soft roti, making it an ideal choice for vibrant family dinners or entertaining.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium, thinly sliced Onion
- 3 minced Garlic cloves
- 1 tablespoon, finely chopped Ginger
- 1 finely chopped Green chili
- 2 medium, finely chopped Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 2 medium, cut into strips Bell peppers (red, green, or yellow)
- 1 medium, julienned Carrot
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 0.5 cup Frozen peas
- 100 grams, cut into cubes Paneer (optional)
- 1 teaspoon Sugar
- 1 teaspoon Vinegar
- 2 tablespoons, chopped for garnish Cilantro leaves
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the sliced onion and sauté until translucent, about 2-3 minutes.
Add the minced garlic, chopped ginger, and green chili, and cook for another 1-2 minutes, stirring frequently.
Mix in the chopped tomatoes and cook until they soften and turn into a chunky sauce, about 5 minutes.
Add the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Stir well to combine.
Add the bell peppers, carrot, green beans, and frozen peas. Toss the vegetables in the spice mixture, ensuring they are evenly coated.
If using paneer, gently stir it in at this stage.
Cover and cook on medium-low heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the sugar and vinegar for a tangy-sweet flavor balance.
Adjust the seasoning if necessary and cook for an additional 2-3 minutes.
Garnish with chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 594 mg | 13% | |
*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.
