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 heat, creating a world of flavor. Serve this curry over brown rice with a side of roti.

Vegetable Jalfrezi [Vegan]

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  • 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


  1. 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.
  2. Heat oil in a large pan and add the cumin seeds. Once they brown slightly, add the onions and sauté until they are translucent.
  3. Add the ginger garlic paste and mix well.
  4. Add the tomato purée and ketchup allow it to cook on low heat until the oil separates (approximately 8-10 mins)
  5. Add the cauliflower, carrot and green beans which take a little longer to cook, and add the water.
  6. Cook on medium-high heat, until the vegetables are softened, but not entirely cooked.
  7. Now add the remaining vegetables like baby corn, broccoli, capsicum.
  8. Add the turmeric powder, garam masala, red chili powder, and salt.
  9. 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.
  10. 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.
  11. Add sugar/jaggery to suit your taste.
  12. Garnish with coriander leaves and serve hot with roti or rice.


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