Jalfrezi with Roasted onion and vegetables



Jalfrezi is a medium spiced stir fried dish with peppers, green chillies, onions, herbs and tomato-based sauce. Here in this recipe beans, carrot, baby corn, peppers, peas are sauted in roasted onion tomato sauce with spices. Roasted onion is the variation I tried and it adds roasted flavour to your curry.

However different combo of vegetables and paneer can be used.

Enjoy this curry with Rice/Naan/Pooris (Recipe for Baked Pooris please click here).

Yields: 3-4servings
Preparation time: 10minutes
Cooking time: 30-40minutes


  • Thinly sliced onion-1cup for roasting
  • Sliced onion-1number
  • Baby corn-12-15num (cut into 4 lengthwise)
  • Sliced pepper/capsicum-1num
  • Sliced carrots-1num
  • Sliced tomatoes-1num
  • Frozen peas-1/2cup
  • Sliced French beans-1/2cup
  • Tomato-2num (for puree)
  • Ginger-garlic paste-2tsp
  • Green chilli-2 (slit lengthwise) (can skip chillies if you don’t like much spice in your gravy)
  • Red chilli powder-1tsp
  • Coriander powder-1tsp
  • Cumin powder-1tsp
  • Vinegar/lime juice-to taste
  • Salt- as per taste
  • Oil-2tsp +for roasting onions


  • Thinly sliced spring onion greens/ chopped coriander


Roasting onion:

  • Pre-heat the oven at 180deg C, line the baking tray and set aside.
  • In a bowl toss onion with 1-2tsp oil transfer to the baking tray and toast for 15-20minutes/ until slightly browned (slicing thin helps to toast faster)

Pan roasting:

  • Add the oil coated sliced onion in a non-stick pan and roast on a medium flame until browned by stirring In between (approx. 10-12minutes)
  • Once cooled blend roasted onions along with tomatoes to smooth puree and set aside.

For Jalfrezi:

  • Heat oil in the pan add onion, slit green chillies (if using), ginger-garlic paste and saute for 1-2minututes.
  • Add ground tomato-onion puree with dry masalas (red chilli powder, coriander powder, cumin powder) mix well and let it cook on a low flame till for 3-4minutes stirring in between.
  • Now add carrot, beans, baby corn and saute for another 4-5minutes
  • Then add capsicum/bell peppers, peas, tomatoes, salt, 2-3tbsp water if required and cook until the capsicums are tender and cooked.
  • Once all the vegetables are cooked and coated well, turn off the flame and sprinkle some vinegar/lime juice mix well.
  • Garnish with coriander/spring onion greens .

Serve hot with naan/paratha/Pooris


  • Vegetables and spices can personalise as per the taste.
  • If you don’t like the roasted flavour can just use it without roasting

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on August 11, 2014, in Indian, Side dish and tagged , , , . Bookmark the permalink. 32 Comments.

  1. This looks great! Are using “num” to mean number, as in 1 onion?
    As those naan or pooris in the picture?


  2. Never heard about Jalfrezi. Sounds yum ❤


  3. my mouth is WATERING. What a healthy, vibrant dish.


  4. This looks so refreshing and different from how I usually make a side for pooris. How is a jalfrezi different from a kadai dish?


  5. Baking onion is nice thought:-) like jalfrezi I follow different procedure will try your version


  6. Mmm that looks great! I love jalfrezi dishes like this 🙂


  7. OMG Chitra, I just made a gravy version of the jalfrezi 🙂 Yummy!!!!


  8. ahaan !!! another interesting creation !!! kudos Chitra 🙂


  9. Reblogged this on Chef Ceaser.


  10. I like the jalfrezi recipe .. can add other things into it .. 🙂 yummmy


  11. It’s looking absolutely delicious!! We went out for an Indian dinner yesterday (living in an Asian part of London this is a no-brainer ;-)) but this looks so much more appealing!


  12. Wow this dish looks like it is full of flavour and texture!


  13. Chitra this looks great, I love roasted vegetables.
    Thanks as well for your recent visits to Splendid Recipes and More!! 🙂



  14. That looks so good Chitra!..I’ve had the non veg version of this, but this looks equally good.


  15. Tried this yesterday and it was fantastic 🙂 Great recipe. We’ve had jalfrezi out, but no comparison to this.


  1. Pingback: Baked methi/fenugreek leaves Poori/Puri | Chitra's Healthy Kitchen

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