VIDEO
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
Ingredients:
Medium pot of water
Salt - 1 tsp
Turmeric Powder - 1/4 tspCauliflower - 3 cups, cut into bite size florets
Carrots - 1/2 cup, chopped
Oil - 1 Tbsp
Onion - 1/2 medium, chopped
Ginger - 1 tsp, mincedGarlic - 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 tspRed Chili Powder - optional and to taste
Tomato - 1 small, deseeded and chopped
Lemon/Lime Juice - to taste
Method:
Bring pot of water to a boil and add Salt and Turmeric Powder.
Add Cauliflower and Carrots and boil for 3 minutes.
Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
Drain and keep aside after 1-2 minutes.
In a non-stick skillet or pan, heat 1 Tbsp Oil.
Add Onions and cook 2-3 minutes until light golden.
Add Ginger and Garlic and sauté for 1 minute.
Add Tomato Sauce and cook until the oil separates.
Add Bell Pepper and Green Peas and cook for 2-3 minutes.
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.
Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
Add Tomato and mix. Cook for 1-2 minutes.
Sprinkle Lemon/Lime Juice and mix.
Serve hot with roti, chapati or naan.
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