Veg Jalfrezi | Paneer Jalfrezi
Veg Jalfrezi and Paneer Jalfrezi are vibrant, semi-dry stir-fry dishes made with mixed vegetables or paneer sautéed in a tangy tomato-based sauce. Bursting with flavors from bell peppers, onions, and a blend of Indian spices, these dishes offer a perfect balance of spice and crunch. Quick to prepare and visually colorful, they pair wonderfully with roti, naan, or rice—making them a popular choice in both homes and restaurants.
Ingredients
- Ghee (घी) – 2 tbsp
- Cumin (जीरा) – 2 tsp
- Onion, Chopped (प्याज़) – ½ Cup
- Ginger, Chopped (अदरक) – 1 tbsp
- Garlic, Chopped (लहसुन) – 1 tbsp
- Green Chillies, Slit and Deseeded (हरी मिर्च) – 3 nos
- Tomatoes, Chopped (कटा हुआ टमाटर) – 1 cup
- Tomatoes, Fresh Puree (टमाटर प्यूरी) – ½ Cup
- Salt (नमक) – To Taste
- Turmeric Powder (हल्दी पाउडर) – ½ tsp
- Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – ½ tbsp
- Coriander Powder (धनिया पाउडर) – ½ tbsp
- Cumin Powder (जीरा पाउडर) – 1 tsp
- Garam Masala Powder, (गरम मसाला) – 1 tsp
- Gobi, Florets (फूलगोभी) – ½ cup
- Green Beans, Sliced (फ्रेंच बीन्स) – ½ cup
- Carrots, Julienne (गाजर) – ½ cup
- Cabbage, Sliced (पत्ता गोभी) – 1 cup
- Green Capsicum, Julienne (हरी शिमला मिर्च) – ¼ cup
- Yellow Capsicum, Julienne (पीली शिमला मिर्च) – ¼ cup
- Red Capsicum, Julienne (लाल शिमला मिर्च) – ¼ cup
- Coriander, Chopped (धनिया) – A Handful
- Paneer, Fingers (पनीर) – 100 gm
- Green Chillies, Slit (हरी मिर्च) – 2 no
- Onion, Sliced (प्याज) – ¼ cup
- Lemon Juice (नींबू का रस) – ½ tbsp
- Salt (नमक) – To Taste
Instructions
- To make Jhaal (spicy) frezi (stir-fry), we start with heating our kadhai and melt ghee. Add in cumin and roast it then add in chopped onions and stir fry over high heat till for a few seconds. Sprinkle finely chopped ginger, garlic and stir fry on high heat for a few more seconds.
- Now we add slit & deseeded green chillies, chopped & pureed tomatoes to give them a tangy taste.Sprinkle turmeric, red chilli powder, coriander powder, cumin powder and garam masala which is optional and give a nice stir. Now we cook it on medium-high flame to get rid of the rawness of tomatoes and mellow it down.
- For veggies we start with cauliflower as it takes a longer time to cook. After cooking it for around one to one and half minute we add our other veggies - beans, carrots, and cabbage with a sprinkle of water to prevent our veggies from sticking or burning on the high heat. We collect our veggies in the centre of our utensil and cover it with a lid and let it cook on low heat to tenderise vegetables and cook it too semi dry.
- On high heat, we add all 3 types of capsicums, paneer fingers, coriander, slit chillies, sliced onions, lemon for sharpness, and salt to taste and gently toss it by lifting and dropping it by a spatula.Once done, transfer to a platter and garnish it with fresh coriander leaves and preferably serve it with Paratha/Phulka/Roti.
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