A melange of veggies, flavourful and spicy perfect for any day cooking.
If you have tried googling what jalfrezi means, it says that a type of Indian Chinese cuisine that involves marinating meat and fish in spices and tomato sauce. But here is my take on jalfrezi, where I have used cauliflower, beans , capsicum and onions. They are blended with tomato puree and spices to make a spicy side dish for chapati/rotis. This is not as complicated as the name suggests and can be made in 30 mins , which makes it an ideal dinner recipe. It is loaded with vegetables and kids who are fussy about eating veggies love it too. This recipe canned made using other vegetables like carrots and peas. Paneer is also be added , just see the notes at the end of the recipe on how to include paneer here.If you are adventurous enough to make your own paneer , try my recipe here. It is easy and very spongy without the after taste of lemon. Do try it today and make dinners more interesting and healthy . Happy Cooking !!
1.5 cups Cauliflower , chopped into florets
1 cup French Beans , cut into 1 inch long
1 cup Tomato Puree *
2 medium Onions , cubed
1 Capsicum , cubed
1 Green Chilli , slit
1 Red Chilli
2 tablespoons + 1 teaspoon Oil
1 teaspoon Garam Masala
1 teaspoon Jeera Powder
1 teaspoon Red Chilli Powder
2 teaspoons Coriander Powder
1 tablespoon Kasuri Methi
1 teaspoon Turmeric Powder Organic
1 tablespoon Ginger , grated
1/2 teaspoon Hing
Salt to taste
Water for soaking
2 tablespoons Coriander leaves , for garnishing
- in a large bowl, add cauliflower and beans .
- cover it with boiling water.
- add a teaspoon of salt and cover.
- allow to steam for 10 mins until the Veggies are 75% cooked.
- drain the water and keep it aside.
- in a pan , add 2 tablespoons oil.
- add green chilli and red chilli.
- saute for a minute and add ginger.
- allow ginger to burn a little bit.
- Add the onions and Capsicum. Saute until the onions have turned transparent.
- add the drained cauliflower and beans.
- saute until 7-8 mins until they are done but still crisp.
- remove the vegetables and set aside.
- in the same pan add a teaspoon of oil.
- add jeera powder , Coriander powder and red chilli powder.
- on low flame sauté for 20 seconds and add the tomato puree.
- cook the puree until the oil releases.
- add garam masala and the veggies.
- give a good mix , adjust salt and add kasuri methi.
- add Coriander leaves to garnish.
- mix well and serve immediately with roti or chapati.
Note – For tomato puree , I have used pre made puree. If using homemade tomato paste, use 3 medium tomatoes and blend it to a puree. Add a tablespoon of tomato ketchup to authenticate the taste.
Paneer can be used in this recipe too. If using paneer , cut them into cubes and shallow fry them. Add them at the final stage so that the panner does not get chewy.
Immersing cauliflower/gobi and beans in boiling water ensures that the veggies are still crisp.Steaming will make the veggies mushy.