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 is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on August 11, 2014, in Indian, Side dish and tagged , , , . Bookmark the permalink. 31 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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