Veg Jalfrezi is a semi-dry curry with a variety of vegetables stir-fried in a mildly spiced onion-tomato base. This easy and simple vegetable jalfrezi sabzi recipe is known for its bold flavours, vibrant colours, and the crunch of fresh vegetables.
It’s a quick and delicious option for those looking to enjoy a wholesome meal made with assorted vegetables. It tastes best when served with naan, rotis, or mild rice varieties like Ghee Rice or Coconut milk pulao.
Originating during the British era in India, Jalfrezi was initially a method to repurpose leftovers by stir-frying them with spices and vegetables. Over time, it has evolved into a beloved dish that is now a staple in many Indian restaurants and homes.
This restaurant-style mixed vegetable sabzi is a great way to incorporate a variety of vegetables in one dish. You can easily customize this vegetarian jalfrezi recipe and use the vegetables that you have in hand. It’s a quick way to empty your refrigerator with any leftover veggies. Whether you’re cooking for a special occasion or a simple weeknight dinner, this recipe is sure to impress everyone, from kids to adults.
If you are a fan of using vegetables in your everyday cooking, try my Mixed Vegetable Kurma Recipe. This creamy and delicious South Indian Gravy is perfect with rice and roti.
Why you will love making this Veg Jalfrezi with mixed vegetables?
- Flavorful: The addition of different spices and fresh vegetables creates a dish that’s bursting with flavours and colours.
- Versatile: You can use almost any combination of vegetables on hand, making it a great way to use what’s in your fridge.
- Wholesome: Packed with various vegetables, this mixed vegetable dry sabzi is nutritious and perfect for a balanced diet.
- Quick and Easy: Despite its rich taste, Mixed Vegetable Jalfrezi is relatively quick and easy to prepare with minimal ingredients from your pantry.
How to make Veg Jalfrezi recipe?
Add oil to a pan. Once hot, add sliced onion and green chillies. Saute until the colour of the onion slightly changes. Add ginger garlic paste and cook until the raw smell goes away. Now, add chopped tomato.
Cook until the tomato gets mushy. Add the vegetables( I added bell pepper, mushroom, baby corn, and Paneer) and cook them for a minute. Add salt, turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala powder, amchur powder, coriander powder, and cumin powder. Mix well and let the vegetables cook for around 10 minutes until done.
Finally, crush some kasuri methi and toss well. Switch off. If desired, squeeze some lime and garnish with fresh coriander leaves. Serve the mixed vegetable jalfrezi with rice or roti.
Tips and Suggestions
- You can use any combination of vegetables you like in addition to the ones mentioned above. Some great options include sweetcorn, carrots, zucchini, cauliflower, and broccoli.
- Modify the number of green chillies and red chilli powder to suit your spice level.
- For a vegan version, substitute paneer with tofu or simply omit it.
- If you prefer a gravy-like consistency, add half a cup of water and cook along with the vegetables.
Serving Suggestions
- Roti or Chapati: Soft, whole wheat flatbreads are perfect for serving along with the flavourful vegetable jalfrezi curry.
- Naan: Naan is also a popular choice in restaurants to serve along with this mixed vegetable curry.
- Jeera Rice: Aromatic rice flavoured with cumin seeds or Ghee Rice, Paneer Pulao enhances the overall meal.
- Steamed Rice: Simple, plain rice allows the flavours of the Veggie Jalfrezi to shine.
Frequently asked questions
To make a vegan Jalfrezi, simply substitute the paneer with tofu. Make sure all other ingredients you use are vegan friendly as well.
Store any leftover Jalfrezi in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or reheat it in a microwave oven.
Unlike other vegetable curries, mix veg jalfrezi is characterized by its stir-fry cooking method, which results in a semi-dry consistency with slightly crispy vegetables. It has a bold, and tangy flavour profile, often using bell peppers, onions, and tomatoes.
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Recipe Card
Veg Jalfrezi Sabzi Recipe
Ingredients
- 1 tablespoon Oil
- 1 Onion (thinly sliced)
- 2 small Green Chillies
- 1 Tomato (finely chopped)
- 1 teaspoon Ginger Garlic Paste
- 4 cups Vegetables (I used sliced bell pepper, msuhroom, babycorn and paneer)
- Salt (as needed)
- ¼ tspo Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Amchur Powder
- 1 teaspoon Kasuri Methi
- Coriander Leaves (few)
- ½ teaspoon Lemon Juice optional
Instructions
- Add oil to a pan. Once hot, add sliced onion and green chillies. Saute until the colour of the onion slightly changes. Add ginger garlic paste and cook until the raw smell goes away.
- Add the chopped tomato. Cook until the tomato gets mushy.
- Add the vegetables( I added bell pepper, mushroom, babycorn, and Paneer) and cook them for a minute.
- Add salt, turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala powder, amchur powder, coriander powder, and cumin powder. Mix well and let the vegetables cook for around 10 minutes until done.
- Finally, crush some kasuri methi and toss well. Switch off. If desired, squeeze some lemon and garnish with fresh coriander leaves. Serve the mixed vegetable jalfrezi with rice or roti.