Want an easy recipe for Vegetable Jalfrezi? This flavourful side dish is a homemade version of a takeaway favourite, and it can be on your table in just 30 minutes. Whether you’re in the mood for a speedy midweek meal or just want to spice up your dinner routine, this recipe is sure to be a hit. Plus, it’s dairy-free, gluten-free, nut-free, and pretty healthy overall.
About this homemade vegetable jalfrezi curry recipe
On days I want to indulge in light, healthy and flavourful vegetable side dish, I turn to this Vegetable Jalfrezi recipe. It’s loaded with a variety of vegetables and uses regular spices from the pantry, making it easy to prepare in a one pot. The key to getting the texture right is to make sure the vegetables are tender but not mushy.
Traditionally Jalfrezi is typically made with minimal sauce. But if I prefer my Vegetable Jalfrezi a bit saucier, so I add a little more tomato puree and water simmering until I reach my desired consistency.. If convenience is key, you can readily find Patak’s Jalfrezi sauce at your local Tesco, Morrison, or Asda. And you are going to save just 10 minutes from the process.
The homemade Jalfrezi sauce is simple to make at home. Once it is ready, all you need is to add the a mix of blanched and crunchy veggies. Cook to perfection and enjoy.
Serve alongside chapatis or rice, making it a versatile addition to any meal.
The Jalfrezi recipe origin
Jalfrezi is an Indian dish that originated during the British Raj. It was created by Indian cooks for British colonial officials, using minimal traditional Indian spices and cooking techniques to make new dishes that would appeal to British tastes.
It is made by stir-frying vegetables with minimal masala in a wok or balti and is now a popular dish in the UK.
The name “jalfrezi” comes from the Hindi word “jal-frazi,” which means “spicy hot fry.”
The original recipes for jalfrezi were not vegetarian and included chicken or prawn, but for a vegetarian version, add paneer, tofu, or chickpeas for a protein source.
Tomato Passata or Puree: I like to use tomato passata or puree because they add lots of flavour and make the dish just the right thickness.
Tomato Ketchup: A tablespoon of tomato ketchup adds a bit of sweetness that balances the flavours in my vegetable jalfrezi.
White Onion: I prefer using diced white onions because they’re not too strong in flavour for this curry. But if you have red or brown onions, they can work too.
Ginger Garlic: I use fresh minced ginger and garlic for a zesty kick, but you can use store-bought ones if it’s more convenient for you.
Chilli: I mix in some red chilli powder and green chilli for a nice colour and a bit of heat.
Vegetable Mix: My jalfrezi includes baby corn, green beans, carrots, mixed peppers, cauliflower florets, tomatoes, and onions. You can try other veggies you like.
Spices: I use basic Indian spices like turmeric, chilli powder, cumin, coriander and garam masala for that authentic flavour.
Additional Ingredients: To finish it off, I add fresh coriander leaves and dried fenugreek leaves (kasuri methi). Either white vinegar or squeeze of lemon juice for extra flavour and aroma.
How to make Vegetable Jalfrezi curry? : Step by Step
To make Vegetable Jalfrezi, start by heating oil in a balti or frying pan. Once the oil is hot, add cumin seeds and allow them to splutter. Next add ginger, garlic, and green chilli. Cook for 1 minute briefly. Then add diced white onion and saute until the onions are translucent.
Next, add tomato passata and the ground spice powders. Cook the masala until it is fully incorporated. If needed, add 1/4 – 1/2 cup of water while cooking to achieve the desired consistency.
Add sliced tomatoes and peppers and cook for 2 minutes on high heat.
Next add the blanched carrots, green beans, baby corn, and cauliflower florets to the pan along with garam masala, ground cardamom and kasuri methi. Stir to combine and cover. Cook the vegetables for 4-5 minutes still having a bit of crunch.. Finally add vinegar and coriander leaves.
Garnish with fresh coriander and serve.
If you prefer a saucier Jalfrezi, you can add 1 cup of tomato puree and a little more water in the initial stage of cooking.
Serve this Vegetable Jalfrezi
- With my easy-peasy yellow rice
- With homemade chapati or yogurt flatbread
- A side of yogurt or a cooling raita to balance out the heat
- As a flavourful, spicy main dish in a large Indian feast, alongside other dishes such as green lentils dal, vegetable pakora, steaming basmati rice, and garlic naan bread
Leftover vegetable jalfrezi
There are many ways to use up leftover Jalfrezi
- Serve it as is with steaming rice or chapatis for an easy lunch option.
- Get innovative by using it as a filling for sandwiches or wraps.
- Create an Indo-fusion pasta recipe by mixing the leftover jalfrezi with cooked pasta and serving it with cheese.
- Use it as a topping for baked potatoes or baked sweet potatoes.
- Layer it as a topping for nachos or as a base for a seven-layer dip.
Frequently asked questions
What does Jalfrezi taste like?
Jalfrezi is a spicy and flavourful semi dry restaurant style Indian side dish served with roti and rice. It has the perfect balance of crunch, spicy and savoury with a hint of tang from tomatoes.
What are Jalfrezi vegetables?
Jalfrezi vegetables are a variety of vegetables that are used in the Indian dish, jalfrezi. They are typically stir-fried with aromatic spices and served with a spicy tomato-based sauce. Common vegetables used in jalfrezi include bell peppers, onions, and tomatoes, but other vegetables like carrots, green beans, butternut squash, and zucchini may also be used.
Is Jalfrezi vegan?
Jalfrezi curry is vegan if you are only using vegetables and chickpeas for protein. The Jalfrezi sauce has no dairy products and hence it is vegan.
What is difference between Jalfrezi curry, Korma curry and Mixed Vegetable curry?
Jalfrezi curry is known for its spicy, vibrant flavours, often featuring a mix of vegetables stir-fried at high heat, delivering a slightly charred texture. It has a moderate heat level. Korma curry, in contrast, boasts rich and creamy flavours with a mild spiciness, using a nut-based sauce and slow-cooking for tender ingredients. Mixed Vegetable curry encompasses a wide spectrum of flavours and heat levels, ranging from mild to hot, with diverse cooking methods and ingredient bases, offering versatility in taste and texture.
More Easy Indian Vegan side dishes
Vegan Vegetable Jalfrezi recipe below
- 100 g baby corn sliced diagonally ⅔ cup
- 97 g carrot sliced 1" batons ⅔ cup
- 100 g cauliflower florets separated ⅔ cup
- 150 g mixed peppers sliced 1 cup
- 150 g tomato sliced 1 cup
- 50 g green beans sliced diagonally into 1" pieces 1 cup
Jalfrezi curry base
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 inch ginger grated
- 4 cloves garlic minced
- 100 g white onion cut to chunks 1 cup
- 240 ml tomato passata sauce / tomato puree 1 cup
- 1 tbsp tomato ketchup
- 60 -70 ml water or more ¼ – ⅓ cup
- 1 green chilli sliced
- salt to taste
- 1 tsp vinegar or Juice of ½ Lemon
- 1 tbsp kasuri methi crushed between your palms
- 2 tbsp coriander leaves
Optional ingredient 100g paneer / tofu or halloumi cheese
- Blanch the veggies by placing the cauliflower, carrots, green beans and baby corn in a large microwave safe bowl and cover with enough water. Cook in microwave for 4-5 minutes or until veggies are fork tender. Drain and set aside.100 g baby corn, 97 g carrot, 100 g cauliflower florets, 50 g green beans
- Heat oil in a pan. Add cumin seeds and allow it splutter. Next add ginger, garlic, and green chilli. Cook for 1 minute.2 tbsp oil, 1 inch ginger, 4 cloves garlic, 1 green chilli, 1 tsp cumin seeds
- Sauté onion until translucent, about 3-4 minutes.100 g white onion
- Pour tomato passata, add ketchup, spices (turmeric, cumin, coriander, red chilli powder). Cook till combined. Adjust consistency with water if needed.240 ml tomato passata sauce / tomato puree, 1 tbsp tomato ketchup, salt to taste, ⅓ tsp turmeric, ⅓ tsp ground cumin, 1 tsp ground coriander, ⅓ -1 tsp red chilli powder, 60 -70 ml water or more
- Add sliced tomatoes and mixed peppers. Cook for 2 minutes.150 g tomato, 150 g mixed peppers
- Now add the blanched carrots, green beans, baby corn, cauliflower florets. Sprinkle garam masala and kasuri methi. Mix well. Add a splash of water if necessary.100 g baby corn, 97 g carrot, 100 g cauliflower florets, 50 g green beans, 1 tsp garam masala, 1 tbsp kasuri methi, 60 -70 ml water or more
- Cover and cook veggies for 5-6 minutes until slightly crunchy.
- Optionally, add paneer at this stage and stir. Drizzle vinegar or lemon juice. Sprinkle coriander leaves.1 tsp vinegar, 2 tbsp coriander leaves
- Enjoy hot with rice or Indian bread.