Vegetable jalfrezi recipe, Indian restaurant style Mixed vegetable curry

Vegetable jalfrezi

Zesty vegetables meet with spicy onion and tomato gravy to make an absolute luscious Indian side dish. This recipe is simple and straightforward. Absolutely, ready to serve in less than 30 minutes. 
Course Side Dish
Cuisine Indian
Keyword paneer jalfrezi, vegetable jalfrezi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 354kcal
Author Sujatha Muralidhar


  • 5 tbsp cooking oil
  • 1/2 cup cauliflower floret
  • 1/4 cup red peppers sliced
  • 1/4 cup green peppers sliced
  • 1/4 cup yellow peppers sliced
  • 1 tbsp ginger garlic paste
  • 1/2 cup onion finely chopped
  • 1/2 cup tomato fresh puree
  • 1 tbsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1 Cup paneer sliced lengthwise
  • 1 tbsp kitchen King masala


  • Heat it tbsp off cooking oil in a pan add cauliflower, red pepper, green pepper, and yellow pepper.
  • And pan roast for 4-5 minutes in medium flame or until the veggies are half cooked.
  • And keep aside.
  • In the pan add 4 tbsp of cooking oil followed by onion.
  • Sauté until the onions changes turns soft and pink.
  • Add tomato puree and sauté until the oil separates.
  • Now add red chili powder, coriander powder, turmeric powder, and salt.
  • Now sauté for a minute in simmer flame.
  • Add water and bring it to boil for 10 minutes in medium flame or until the gravy thickens.
  • Add paneer and kitchen King masala and combine them until paneer is coated well with the masala.
  • Serve hot with Naan or rice.



Calories: 354kcal | Carbohydrates: 7g | Protein: 9g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 636mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1095IU | Vitamin C: 46.5mg | Calcium: 287mg | Iron: 0.6mg