Vegetable Jalfrezi is said to have originated in India during the British Raj.  Once a creative way to use up leftovers, the Vegetable Jalfrezi recipe has since evolved into a flavorful and texture rich dish...a popular Indian restaurant menu item.  Try this recipe with a mixture of veggies or highlight just one or two.  Either way, Vegetable Jalfrezi will add a colorful splash to your plate.

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4-5


  • Medium pot of water
  • Salt - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Cauliflower - 3 cups, cut into bite size florets
  • Carrots - 1/2 cup, chopped
  • Oil - 1 Tbsp
  • Onion - 1/2 medium, chopped
  • Ginger - 1 tsp, minced
  • Garlic - 2 tsp, minced
  • Tomato Sauce - 1/2 cup (4 oz)
  • Bell Pepper - 1/2, chopped into bite size pieces
  • Frozen Green Peas - 1/2 cup, thawed
  • Salt - to taste
  • Whole Coriander Seeds - 2 Tbsp, dry roasted and powdered
  • Garam Masala - 1 tsp
  • Red Chili Powder - optional and to taste
  • Tomato - 1 small, deseeded and chopped
  • Lemon/Lime Juice - to taste


  1. Bring pot of water to a boil and add Salt and Turmeric Powder.
  2. Add Cauliflower and Carrots and boil for 3 minutes.
  3. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.  
  4. Drain and keep aside after 1-2 minutes.
  5. In a non-stick skillet or pan, heat 1 Tbsp Oil.
  6. Add Onions and cook 2-3 minutes until light golden.
  7. Add Ginger and Garlic and sauté for 1 minute.
  8. Add Tomato Sauce and cook until the oil separates.
  9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
  10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder.  Mix well and cook until veggies are tender but not mushy.
  11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
  12. Add Tomato and mix. Cook for 1-2 minutes.
  13. Sprinkle Lemon/Lime Juice and mix.
  14. Serve hot with roti, chapati or naan.

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