Why are the vegetables added at different times in this jalfrezi recipe?

The recipe instructs adding vegetables like cauliflower, carrots, and green beans first, as they take longer to cook. Softer vegetables like baby corn, broccoli, and bell pepper are added later to ensure they are cooked to the desired consistency without becoming mushy.

How is the tofu prepared for this Vegetable Jalfrezi?

The tofu is cut into baton-sized pieces and then lightly fried in a separate non-stick pan with a teaspoon of oil until it turns brown. It is added to the gravy towards the end of the cooking process.

What gives this jalfrezi its distinctive flavor?

The distinctive flavor comes from a blend of ginger garlic paste, turmeric powder, garam masala, red chili powder, and cumin seeds, combined with a tomato puree and a touch of tomato ketchup for a tangy, spicy base.

Can I adjust the spice level of this Vegan Vegetable Jalfrezi?

Yes, you can adjust the spice level by modifying the amount of red chili powder used. For a milder curry, reduce the quantity, and for more heat, you can increase it or add a fresh green chili.

What are the recommended accompaniments for this Vegetable Jalfrezi?

This Vegetable Jalfrezi is traditionally served hot with roti or rice, which are perfect for soaking up the flavorful, spicy gravy.

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Vegetable Jalfrezi
[Vegan]

AK By: Anu Kadkol

Author Bio

Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When... Read More

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Vegetable Jalfrezi [Vegan]

5-6

Dairy Free

If you have guests coming over and you wanna impress them, or if you're bored of your usual dinner fare, then this jalfrezi can be your answer. Jalfrezi is a tomato gravy-based curry that originates from Northern India. Cooked with vegetables and tofu, it's heavy on spice, but not... Read More

Ingredients You Need for Vegetable Jalfrezi [Vegan]

1 medium-sized onion
3 medium-sized tomatoes
1 cup cauliflower florets
1/2 cup broccoli florets
2 small carrots
10-12 green beans
8-10 baby corns
1 bell pepper
2 tablespoons chopped coriander leaves
4 ounces tofu
2 teaspoons ginger garlic paste
2 tablespoons tomato ketchup
1 1/2 cups of water
3 tablespoons, plus 1 teaspoon of vegetable Oil
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon sugar/jaggery (optional, but recommended)
1 teaspoons cumin seeds
Salt, to taste

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How to Prepare Vegetable Jalfrezi [Vegan]

Cut all vegetables, except the onion and tomato, into baton-sized pieces. Cut the tofu similarly and chop the onion finely. In a blender, purée the tomato.
Heat oil in a large pan and add the cumin seeds. Once they brown slightly, add the onions and sauté until they are translucent.
Add the ginger garlic paste and mix well.
Add the tomato purée and ketchup allow it to cook on low heat until the oil separates (approximately 8-10 mins)
Add the cauliflower, carrot and green beans which take a little longer to cook, and add the water.
Cook on medium-high heat, until the vegetables are softened, but not entirely cooked.
Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, garam masala, red chili powder, and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it for a little longer.
In the meanwhile, heat 1 teaspoon of oil in a non-stick pan. When the oil is hot, add the tofu and lightly fry it until it turns brown, then add the tofu to the gravy.
Add sugar/jaggery to suit your taste.
Garnish with coriander leaves and serve hot with roti or rice.