Vegetable Jalfrezi Stir Fry
My vegetable Jalfrezi stir fry features plenty of veggies, herbs, and spices. It’s easy to make and comes together in less than 30-minutes!
Servings: 6
Ingredients
- 3 cups cauliflower florets
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 medium red onion sliced
- 1 serrano green chili seeded and diced
- 1 inch piece ginger (See Note 1)
- 3 cloves garlic minced
- 1/4 cup tomato sauce or passata/tomato puree (See Note 2)
- 1 teaspoons kosher salt
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 green bell pepper cubed
- 1 red bell pepper cubed
- 2 plum roma tomato quartered
- 15 oz baby corn drained
- 7 ounces paneer cubed
- 2 tablespoons dried fenugreek leaves
Instructions
- Start by blanching the cauliflower until fork tender or microwave, covered, for 2 minutes. Set aside.
- Heat ghee/oil in a wok or frying pan. Add cumin seeds, when they start to sizzle and sputter, 30 seconds, add the red onion and diced chili. Fry for 2 minutes, then add the ginger and garlic. Cook for another minute, stirring often.
- Add tomato sauce, salt, chili powder, garam masala, turmeric, nutmeg and cardamom to the wok. Saute for a minute, stirring all the time.
- Add the bell peppers, tomato and corn to the wok and saute for 2 minutes.
- Add the cauliflower, paneer cheese and fenugreek leaves. Add a tablespoon of water, stir and cover. Cook on low for a 2 minutes. Serve immediately.
Notes
- Remove skin using a spoon and cut into julienne strips then dice.
- If using passata (tomato puree), add 1 teaspoon sugar.
- Serves 4 people as a main or 6 with side dish.
Nutrition
Calories: 208kcal | Carbohydrates: 25g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 475mg | Potassium: 522mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1210IU | Vitamin C: 75mg | Calcium: 191mg | Iron: 1mg