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Vegetable jalfrezi
Vegetable Jalfrezi is a luscious Indian side dish with vegetables in a spicy Indian gravy. This is a simple, straightforward recipe ready under 30 minutes.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
354
kcal
Author
Sujatha Muralidhar
Ingredients
For roasting the vegetables
1
teaspoon
vegetable oil
½
cup
cauliflower florets
¼
cup
red peppers
sliced
¼
cup
green peppers
sliced
¼
cup
yellow peppers
sliced
For the curry
3
tablespoon
vegetable oil
½
cup
onion
finely chopped
1
tablespoon
ginger garlic paste
½
cup
tomato
fresh puree
1
tablespoon
red chili powder
1
teaspoon
coriander powder
¼
teaspoon
turmeric powder
1
tsp
salt
For cooking
2
cup
water
1
cup
paneer
sliced lengthwise
1
tablespoon
kitchen King masala
/Garam masala
Instructions
For roasting the vegetables
Over medium heat, in a pan add vegetable oil, cauliflower florets, red bell pepper, green bell pepper, and yellow bell pepper.
And pan roast for 4-5 minutes in medium flame or until the veggies are half cooked.
And keep aside.
For seasoning
In the pan add 3 tablespoon of vegetable oil and finely chopped onion.
In medium heat, sauté until the onions changes turns soft and pink.
Add ginger-garlic paste and saute until fragrant but without burning them.
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.
For cooking
Add water and bring it to boil for 10 minutes in medium flame or until the gravy thickens.
Add paneer, roasted vegetables, and kitchen King masala and combine them until paneer is coated well with the masala.
Serve hot with Naan or rice.
Video
Nutrition
Calories:
354
kcal
|
Carbohydrates:
7
g
|
Protein:
9
g
|
Fat:
32
g
|
Saturated Fat:
9
g
|
Cholesterol:
37
mg
|
Sodium:
636
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1095
IU
|
Vitamin C:
46.5
mg
|
Calcium:
287
mg
|
Iron:
0.6
mg