Vegetable Jalfrezi is an Indian version of Chinese stir fry and made with spices. The great thing about this curry is that it is slightly sweet and spicy at the same time. For Jalfrezi, the vegetables must be dense, yet neither starchy nor watery.( Potatoes and Peas are starchy) Spinach is watery. I made this recipe as a dry one.
Ingredients:
Bell peppers (green, red, orange, yellow)- 1/2 of each. (Cubed)
Frozen Green peas 1/2 cup
Frozen Corn 1/4th cup
Carrots - ½ cup (chopped)
Potato – 2 (chopped)
Tomato - 2 chopped lengthily
Pineapple - 8-10 pcs cubed
Ginger and Green chillies (finely chopped)
Salt to taste
Dry fruits – 2 tbsp
Butter - 1 tbsp
Masalas:
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Amchoor powder (Dry mango powder) – ½ tsp
Coriander and cumin powder - 1 tsp
Garam masala - 1/2 tsp
Method
- Heat butter in a pan
- Sauté ginger and green chillies
- Then add all the raw vegetables and tomatoes and fry for few minutes.
- Add the frozen vegetables and pineapple chunks. Cook for a few minutes.
- Add all the spices (except the garam masala) and dry fruits.
- Sauté well, till all the masala gets mixed.
- Cover and simmer till vegetables are cooked well.
- Add garam masala. Cook uncovered till any extra water dries up.
- Garnish with Coriander leaves.
- Serve with Nan, chapathi or rice.
TIP: If you want this subji as gravy curry , you just add creamy milk or coconut milk and boil for few minutes
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| Vegetable Jalfrezi |
Looks very easy, frying all together without grinding appeals to me the most.
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