A right blend of sweet and sour!Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers. I learned it from Chef Menu Rani Chellam and her recipe became a huge hit in my family. Thank you Aunty for sharing this recipe. Vegetable Jalfrezi is a colorful dish and kids will love it. Paneer cubes adds more taste to this dish. If you have colorful capsicums at home, then give it a try. You will agree with me!
Chopped onion – 1 cup
Carrot pieces – 1/2 cup
Red, yellow, and green capsicum – 1/2 cup each
Paneer cubes – 1 cup
Turmeric powder – 1 teaspoon
Chilli powder – 2 teaspoons
Coriander powder (daniya thool) – 2 teaspoons
Garam masala – 1 teaspoon
Mushroom pieces – 50gm
Grated tomato – 2 cups
Ginger garlic paste – 2 tablespoons
Thick curd – 1 cup
Chopped spinach – 1 cup
Bay leaves – 3 nos.
Coriander leaves – 1/2 cup
Salt – as desired
Oil – as desired
1. Cut the vegetables into long and thin pieces.
2. In a pan, heat oil. Add bay leaves and onions. Fry until the onions become transparent. Add carrot and ginger garlic paste. Fry well until the raw smell of the paste goes off.
3. Add turmeric powder, chilli powder, coriander powder, and garam masala in an order and fry for 3-4 minutes.
4. Add coriander leaves and grated tomato and fry for 3 minutes. Add desired amount of salt, capsicum, Paneer cubes, and mushrooms. Fry for 3 minutes. Now, reduce the flame. Then, add 1 cup of water, spinach, and curd. Sprinkle garam masala. Boil for 5 minutes.
Now, Vegetable Jalfrezi is ready!!!