Or if you are bored of your usual dinner fare, a quick fix dinner recipe such as this one can come in very handy. My entire family loved this as a side dish with dal tadka and jeera rice. I agree to be sent email.
The Vegan Jalfrezi recipe is a stir fry curry that has its roots in the Indian subcontinent from colonial times. What started as a way of using leftover vegetables evolved into a dish of its own. Down to the basics, it is a mixture of a variety of vegetables together with balancing spice and herbs to give it a deliciously mouth-watering taste. This dish can be prepared in a hurry, and it’s perfect for those times when you want something different from your usual dinner fare. So go ahead and give this vegan jalfrezi a try – I’m sure you’ll love it! Today I will show you how to easily prepare this Vegan jalfrezi recipe at home, and save yourself the cost of going out or buying curry. It’s a great way to have a nutritious dinner without having to spend a lot of time in the kitchen.
What is Jalfrezi?
Jalfrezi is a stir-fried curry and originated in Bengal. Jalfrezi means hot fry. Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chili and onion. I came across this recipe when I was watching a youtube video in which Chef Ranveer Brar was beautifully explaining the origins and how this vegan jalfrezi can be prepared within 15 minutes with a small list of Indian spices. Paneer Jalfrezi is another variation that is also quite popular and I plan to share a vegan version of that too. But for now, let’s look at the details for the Vegan Vegetable Jalfrezi recipe.
Ingredients note
Vegetables: Use your choice of vegetables. I used fresh green beans, mushrooms, bell peppers, carrots, and onions. Using Baby corn, green peas can also give a fresh new dimension to the dish. Vegetables take the centre stage in a Jalfrezi recipe and a bigger variety makes it even more enterprising.Tomato sauce: I added ¼ cup of water to 1 tablespoon of tomato paste. This is the main ingredient that makes the base flavorful. Tomato puree is an alternative if you do not have tomato paste. Just simmer the puree on low heat to reduce moisture. I also considered using tomato ketchup but decided against it because it could introduce other flavors that are not typical for Jalfrezi.Spices: We only need light spices to make vegan jalfrezi. I used fresh ground black pepper, hot chilli powder, and cumin powder. Using coriander powder and turmeric powder is optional for this dish, but it does bring wonderful flavors.Oil: You need a very small amount of oil for this recipe and any kind of oil is good for that. I used extra virgin olive oil.
See the recipe card for quantities.
How to make this
Place a Kadai or a large pan on medium-high heat. Add vegan butter or oil let it melt. As the oil heats up, add cumin seeds and when it starts to sizzle, add chopped garlic and saute it. Add chopped onion, julienned ginger, and saute until the onion turns translucent. Add tomato sauce and all the listed spices and mix well. Add chopped bell peppers and cook for 30 seconds. Mix well Switch off the heat and garnish with fresh cilantro on top. Add mushrooms and frozen peas. Mix well. Cook for 1 minute. Give again a nice stir. Vegan jalfrezi is ready to serve.
Expert tips
Mixed vegetable Jalfrezi is best served hot paired with steamed rice or naan bread.You can add a wider variety of vegetables than what I have used here. Red bell pepper, yellow pepper, spring onions, and cherry tomatoes are some options that could be explored. Look for vegetables that cook fairly quickly to go with the quick-fix dinner theme.If you want a bit more of a kick, add some extra red chili powder to the dish.You can add Kasuri methi leaves if you prefer that flavor. It is quite common to find that taste in Indian restaurants.Leftovers can be stored in the fridge and reheated later.
Serving suggestion
Just like several other Indian dishes, this vegetable jalfrezi curry can be served with Indian flatbreads like phulka roti, besan roti, avocado paratha, homemade naan, and also with sona masoori rice and brown rice. If you are looking for more side dishes like this check out my 35 plus side dishes for roti, chapathi, and naan recipes.
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