vegetable jalfrezi

Vegetable Jalfrezi

By Swasthi on November 19, 2022, Comments, Jump to Recipe

Vegetable Jalfrezi is a restaurant style Indian dish made with mixed vegetables, spices and herbs. This stir fried dish is simple, quick, delicious and healthy. It can be served with any kind of rice (plain or flavored), roti, naan or even with noodles. Vegetable jalfrezi is kids’ friendly too! I also share 3 interesting tried & tested serving ideas especially for kids.


Vegetable Jalfrezi served in a Kadai

Vegetable jalfrezi is a vegetarian version of the British-Indian dish ‘Jalfrezi’ that originated in India but was popularized in the UK. While Chicken Jalfrezi is one of the most popular dishes in the British Indian Restaurants in the UK, this vegetable version is well-known in the Indian Restaurants in India & abroad.

Jalfrezi means spicy hot-stir fry. It is believed that Jalfrezi was born as a way to revive left-over roast chicken, where it was stir fried with chilies, tomatoes, veggies & spices. I share more details here on my Chicken Jalfrezi post.

About Vegetable Jalfrezi

Majority of Indians are vegetarians, so vegetarian versions like this Vegetable Jalfrezi and Paneer Jalfrezi are popular in the Indian restaurants. Crunchy veggies coated in a spicy, flavorful & delicious tomato masala is the star of this vegetable jalfrezi.

This is a fabulous way to transform your boring veggies to a healthy meal.

This recipe uses like carrots, bell peppers, green beans, baby corn, sweet corn and green peas. You may leave out any veggies that are not available. You can also use cauliflower and cabbage following my notes below. If you want you can also add paneer or tofu in this recipe.

Cooking this veg jalfrezi takes only 20 mins but the prep time takes a little longer.

Vegetable Jalfrezi restaurant style

How to Make Vegetable Jalfrezi (Stepwise Photos)

Preparation

1. Prepare the following ingredients for the base:

  • ¾ cup fine chopped onions from 1 medium sized onion
  • 1 green chili (Indian/Thai or serrano peppers)
  • 1½ cups tomatoes chopped & pureed (or 1 cup tomato puree (passata))
  • ¼ cup Green peas – optional, use frozen or preboiled fresh matar
  • 2 tablespoons Sweet corn – optional, frozen or preboiled from fresh corn
chopped vegetables for jalfrezi

2. You will need the following veggies for the stir fry:

  • ¾ cup Carrots – diced or batons from 2 small carrots
  • ½ cup Green Beans – 15 to 20 French beans cut to 2 inch pieces
  • 1½ cup Bell peppers – diced or batons, red, green, yellow, orange mixed capsicum
  • ½ cup Onion – diced & layers separated – 1 medium
  • 6 to 8 Baby corn – diced or batons
  • 1 teaspoon ginger, 1 teaspoon & garlic

I also use 1 inch ginger julienned (optional). You may swap in other veggies like cauliflower or cabbage if you want. Refer pro tips section below for that.

vegetables for stir fry

3. Measure the spices and keep aside.

  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon fennel powder (optional)
  • 1 tablespoon Kasuri methi (dried fenugreek)
  • ½ teaspoon cumin seeds
  • 1 dried red chilli (optional)

I also prefer to use ¼ teaspoon turmeric & that is optional.

ground and whole spices

4. Heat 2 tablespoons oil in a wok or pan. When the oil heats up slightly, reduce the heat to medium. Add ½ teaspoon cumin seeds and dried red chilli (optional).

tempering

5. When the cumin begins to sizzle, stir in the ginger and garlic. (1 teaspoon each) Saute for a minute.

fry ginger garlic

6. Add the chopped onions and green chilli. Saute them until golden.

saute onions

7. Reduce the flame to low, stir in red chili powder, cumin powder, coriander powder, & turmeric (optional).

add ground spices

8. Add the tomatoes. Mix well and cook until the tomatoes cook down.

add tomatoes

9. When you see the oil begins to release, pour ¼ to ½ cup water and mix well. This step helps in bringing out the flavors better.

10. Let this cook on a low heat until thick & flavorful. While this cooks, go to the next step.

11. Meanwhile to another pan or wok, add 2 tablespoons ghee and add ginger (optional) carrots & beans. Sprinkle ⅛ teaspoon salt and stir fry on a high heat for 2 to 4 mins.

12. Add onions as well.

13. Add bell peppers, baby corn, peas and sweet corn.

14. Stir fry on a high heat until tender, cooked yet crunchy. Do not overcook the veggies, they should have some crunch. Turn off when it is done.

15. When your sauce is cooked well & becomes thick, add the kasuri methi, ½ to ¾ teaspoon salt, sugar, garam masala and fennel powder (optional).

16. Add the stir fried veggies too. Stir fry for 1 to 2 minutes.

add stir fry vegetables to jalfrezi sauce

17. Taste test and adjust salt if you want. If you feel the veggies are not tender enough for your liking. You may cover and cook for a few minutes. But do not overcook to the extent they become mushy and soggy.

Serve Vegetable jalfrezi with steamed rice, roti, naan, bhakri or even with noodles and fried rice. We also stir in some cooked pasta and noodles to this veg jalfrezi. For more ideas take a look at the serving ideas section below.

vegetable jalfrezi recipe

Serving Ideas

  • Pasta: Boil half cup penne pasta (measured dry) until al dente. Drain and add it to half cup prepared vegetable jalfrezi. Mix well and add a splash of pasta cooked water and cook for 2 mins. This gives a spicier version. For a kids friendly version, reduce the jalfrezi.
  • Noodles: You can do the same with any whole grain noodles or spaghetti. I have tried this with ramen (not the instant kind) & it works out very well.
  • Pizza: Spread this over your pizza base and add cheese. You don’t need any sauce. Grill it as you would do your regular pizza.

Pro Tips

  • Cooking the onion tomato base with water brings out the flavors better. However you may skip that part if you want.
  • To use cauliflower, use smaller florets. Stir fry them first before adding the carrots as they take longer than other veggies. I prefer to do them separately until done and set aside before frying the other veggies.
  • To use cabbage, I prepare the cabbage early and leave in a colander until all of the water drains completely, before proceeding to stir fry. If you want you may add up to 1.5 cups shredded cabbage to the same recipe as is without altering the quantities of other veggies. Stir fry it separately on the highest heat at the last step & add it to the prepared vegetable jalfrezi after you turn off the stove. You won’t cook it twice.

Recipe Card

vegetable jalfrezi

Vegetable Jalfrezi (Veg Jalfrezi)

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.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings4
AuthorSwasthi
Diet : Gluten Free, Vegetarian

Ingredients (US cup = 240ml )

  • 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
  • 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)

Mixed Vegetables (400 grams, 14 oz.)

  • 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)
  • 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)

Instructions

How to Make Vegetable Jalfrezi

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

Stir Fry the Veggies

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

Notes

  1.  We like more stir fry masala (sauce) in this dish. If you want it to be more dry, use more veggies (150 grams more)
  2. Tomato ketchup/sauce/paste/passata impart deeper flavors to the dish. If using fresh pureed tomatoes, I highly recommend using one of these – ketchup or sauce or tomato paste. 
  3. Avoid using bottled or canned tomatoes with citric acid as they tastes too tart.
  4. Sugar is used to balance the flavors and is optional.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Vegetable Jalfrezi (Veg Jalfrezi)
Amount Per Serving
Calories 252 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 126mg5%
Potassium 765mg22%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 13g14%
Protein 5g10%
Vitamin A 6718IU134%
Vitamin C 100mg121%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegetable Jalfrezi

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Delicious. One of the best I have made.

5 stars
Turned out good. Thanks my children loved it

Very delicious and tasty – thanks for sharing