Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced cauliflower
- 1 cup sliced green beans
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons tomato paste
- 1/2 cup water
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook for 2-3 minutes until softened.
3. Add the sliced bell peppers, mushrooms, carrots, cauliflower, and green beans to the skillet and cook for 5-7 minutes until the vegetables are slightly tender.
4. Add the ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt to taste. Stir well to combine.
5. Add the tomato paste and water to the skillet and stir well to combine.
6. Reduce the heat to medium-low and let the vegetables cook for 10-15 minutes until the sauce has thickened and the vegetables are fully cooked.
7. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing vegetables
- Medium-low heat for simmering the sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Any combination of vegetables can be used in this recipe.
- Tomato sauce can be substituted for tomato paste.
Variations:
- Add tofu or paneer for a protein boost.
- Use coconut milk instead of water for a creamier sauce.
Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- Add more or less red chili powder depending on your spice preference.
- Add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetable jalfrezi in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the vegetable jalfrezi in a large serving bowl with fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the vegetables are not fully cooked, let them simmer for a few more minutes.
Food safety advice:
- Make sure to wash all vegetables before slicing and cooking.
Food history:
- Jalfrezi is a popular Indian dish that originated in the British Raj era.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
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Region: Indian
Taste: Spicy, Tangy, Savory, Aromatic, Flavorful, spicy, tangy, savory, flavorful, aromatic