Vegetable jalfrezi recipe, paneer vegetable jalfrezi. A semi-dry Indian curry made with mixed vegetables and paneer cubes and has the right blend of sweet and sour.
Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers.
Vegetable Jalfrezi is a colorful dish and kids will love it. Paneer cubes adds more taste to this dish.
I learned to make Vegetable Jalfrezi from Chef Menu Rani Chellam and her recipe became a huge hit in my family. If you have colorful capsicums at home, then give it a try. You will agree with me!
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Curry/Gravy
Carrot (Sliced) – 1/2 cup
Red, yellow, and green capsicum (Sliced) – 1/2 cup each
Mushroom (Cubed) – 50gm
Paneer Cubes – 1 cup
Spinach (Chopped) – 1 cup
Onion (Sliced) – 1 cup
Tomato (Cubed) – 2 cups
Turmeric Powder – 1 teaspoon
Chilli Powder – 2 teaspoons
Coriander Powder/Daniya Powder – 2 teaspoons
Garam Masala Powder – 1 teaspoon
Ginger Garlic Paste – 2 tablespoons
Curd (Thick) – 1 cup
Bay leaves – 3 nos.
Coriander Leaves (Chopped) – 1/2 cup
Salt – as desired
Oil – as desired
Note. The ingredients shown will vary with the original quantity.
1. In a pan, heat oil. Add bay leaves and onions and saute until onions turn transparent. Add carrot slices and ginger garlic paste. Fry well until the raw smell of ginger garlic paste goes off. Then add turmeric powder, chilli powder, coriander powder, and garam masala in an order and sprinkle water.
2. Fry for 3-4 minutes and then add coriander leaves and tomato. Saute for another three minutes. Then add salt, capsicum, Paneer cubes, and mushrooms.
3. Cook for three minutes and then reduce the flame. Then, add a cup of water, spinach, and curd. Sprinkle garam masala. Cook for another five minutes and switch off.
Now, Vegetable Jalfrezi is ready! Serve Vegetable Jalfrezi with Rotis, Parathas and Pulao.