About:

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

Ingredients:

• 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

Garnish:

• Thinly sliced spring onion greens/ chopped coriander

Procedure:

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

Note:

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