Go Back

Vegetable Jalfrezi

Vegetable jalfrezi is a vibrant, aromatic stir-fry featuring colorful bell peppers, onions, and carrots cooked in a fragrant spice sauce. The dish is made through a slow, mindful process of chopping, sautéing, and simmering, resulting in tender yet crisp vegetables coated in a thick, smoky sauce. Its final appearance is a lively, glossy medley of vegetables with a rich, layered aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons vegetable or canola oil neutral flavor, high smoke point
  • 1 teaspoon cumin seeds for aromatic tempering
  • 1 bay leaf bay leaf optional for depth
  • 1 yellow onion onion thinly sliced
  • 1 inch fresh ginger crushed into a paste
  • 3 cloves garlic crushed into a paste
  • 1 cup chopped tomatoes ripe or canned crushed
  • 1 teaspoon turmeric ground spice
  • 1 teaspoon cumin powder ground spice
  • 1 teaspoon garam masala warming spice blend
  • 2 bell peppers mixed colors cut into strips
  • 2 carrots carrots thinly sliced
  • Salt to taste
  • Fresh cilantro for garnish cilantro chopped, added at the end

Equipment

  • Large wok or deep skillet
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat the oil in a large wok over medium heat until it shimmers, then add cumin seeds and bay leaf. Sizzle for about 30 seconds until fragrant.
  2. Add the sliced onions and cook, stirring often, until they become translucent and slightly golden, about 5 minutes. The onions should smell sweet and aromatic.
  3. Stir in the crushed ginger and garlic paste, cooking for about 1 minute until fragrant and slightly bubbling.
  4. Add the turmeric, cumin powder, and garam masala, stirring quickly to toast the spices for about 30 seconds until fragrant, then pour in the chopped tomatoes. Cook this mixture for 10 minutes, stirring occasionally, until the oil separates and the sauce thickens.
  5. Add the sliced bell peppers and carrots to the pan, stirring well to coat them with the spice sauce. Cook for about 8-10 minutes, stirring frequently, until the vegetables are tender but still vibrant and slightly crisp.
  6. Taste the dish and add salt as needed. If the sauce is too thick, add a splash of water and simmer a couple more minutes to loosen it slightly.
  7. Remove from heat and stir in chopped cilantro, allowing its fresh aroma to infuse the dish. Serve hot over steamed rice or with flatbread, garnished with extra cilantro if desired.