Mixed vegetable jalfrezi
Crisp julienned vegetables in a tangy, spicy tomato gravy
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 ⅞ oz French beans1 cup, diagonally sliced
- 5 ½ oz potatoes1 cup, cut into fingers
- 4 oz carrots1 cup, julienned
- 2 ⅛ oz baby corn½ cup, julienned
- 1 green capsicum (bell pepper)julienned
- 1 tomatomedium, julienned
- 2 ⅝ oz shelled peas½ cup
- 2 onionsjulienned
For the tempering
- 3 tbsp oil
- 20 curry leaves15–20
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
For the gravy
- 4 tomatoesblanched and pureed
- 3 tsp tomato ketchup
- 3 tsp fresh gingerjulienned
- 2 tsp garlic paste
- 2 tsp red chilli powder
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp saltor to taste
To garnish
- 2 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (12)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Heat oil for frying and fry 5 ½ oz potatoes until golden and cooked through. Drain on kitchen paper.
8 minStep 2: Blanch 3 ⅞ oz French beans, 4 oz carrots, 2 ⅛ oz baby corn, 1 green capsicum (bell pepper) and 2 ⅝ oz shelled peas in boiling water for 2–3 minutes, until tender but still crisp. Drain.
3 minStep 3: Mix together 4 tomatoes, 3 tsp tomato ketchup, 3 tsp fresh ginger, 2 tsp garlic paste, 2 tsp red chilli powder, 2 tsp ground coriander, 1 tsp amchur (dried mango powder), ½ tsp ground turmeric and 1 tsp salt for the gravy.
Step 4: Heat 3 tbsp oil in a wide pan and add 20 curry leaves, 1 tsp cumin seeds, 1 tsp mustard seeds and ½ tsp fenugreek seeds. Let them crackle.
1 minStep 5: Add 2 onions and sauté until golden brown.
6 minStep 6: Add the gravy mixture and cook for 2 minutes.
2 minStep 7: Add the blanched vegetables, 1 tomato and the fried potatoes and cook for 5 minutes, tossing gently.
5 minStep 8: Garnish with 2 tbsp fresh coriander and serve hot with naan or parathas.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 13 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mixed vegetable jalfrezi take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.