Veg Jalfrezi

• Nutrition Information (Estimated per serving): Calories: 200-250 kcal | Protein: 6g | Carbohydrates: 25g | Fat: 12g

• The Story Behind Veg Jalfrezi (History):

  Jalfrezi is a stir-fry dish that originated during the British Raj in India. The name means "hot-fry." It was created as a clever way to use up leftover cooked meat and vegetables by stir-frying them with onions, tomatoes, and spices. The modern Vegetable Jalfrezi is a popular restaurant dish, using fresh vegetables cut into batons, which are quickly cooked on high heat to remain crunchy, all coated in a thick, tangy, and slightly sweet tomato-based sauce.

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  • Ingredients (English):

  • 2 cups Mixed Vegetables, cut into batons (carrots, bell peppers, beans, cauliflower)

  • 1 medium Onion, sliced

  • 1 medium Tomato, cut into wedges

  • 2 tbsp Oil

  • 1 tsp Cumin Seeds

  • 1 tbsp Ginger-Garlic Paste

  • 2 tbsp Tomato Ketchup

  • 1 tbsp Soy Sauce

  • 1 tsp Red Chili Powder

  • ½ tsp Turmeric Powder

  • ½ tsp Garam Masala

  • Salt to taste

  • 1 tbsp Vinegar

  • Method (English):

  • Stir-fry Veggies: Heat oil in a wok or kadai on high heat. Add the cumin seeds. Once they splutter, add the onions and sauté for a minute.

  • Cook Aromatics: Add the ginger-garlic paste and cook for 30 seconds.

  • Add Vegetables: Add all the mixed vegetables (except tomato wedges) and stir-fry for 4-5 minutes until they are tender yet crunchy.

  • Add Sauces & Spices: Add the turmeric, red chili powder, salt, tomato ketchup, and soy sauce. Mix well.

  • Finish: Add the tomato wedges, garam masala, and vinegar. Toss everything together for one final minute and serve hot.

Pro Tips & Fun Facts (Tidbits):

•  The key to a perfect Jalfrezi is high heat and quick cooking. This ensures the vegetables stay crisp and don't become soggy. Use a wok or a wide kadai for best results. Cutting the vegetables into uniform batons or strips not only looks professional but also helps them cook evenly. Don't add any extra water; the sauce should be thick and cling to the vegetables.

• Instant Pot Method :

• Use "Sauté" on High mode. Heat oil, add cumin, then onions and ginger-garlic. Add all vegetables (except tomatoes), sauces, and spices. Stir-fry for 3-4 minutes. Cancel "Sauté," stir in tomatoes and vinegar, and serve.

• Air-Fryer Method :

• Toss vegetable batons with oil. Air fry at 400°F (200°C) for 8-10 minutes until tender-crisp. Prepare sauce in a pan and toss with the air-fried vegetables.

• How To Make It Vegan

• This recipe is almost always naturally vegan. Just ensure you are using Oil instead of ghee.