Name: Vegetable Jalfrezi with Mixed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 1 large Red Onion, sliced; 1 tbsp Ginger-Garlic Paste; 1 medium Red Bell Pepper, sliced; 1 medium Green Bell Pepper, sliced; 2 cups Cauliflower Florets; 2 medium Carrots, julienned; 1 cup Tomato Puree; 0.5 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 1 tsp Garam Masala; 1 tsp White Vinegar; 1 tsp Salt

"This Vegetable Jalfrezi is a fast-paced stir-fry featuring crisp bell peppers, cauliflower, and carrots tossed in a bold, spicy tomato sauce. It is a restaurant-quality dish that brings the vibrant heat and tang of Indian street food right to your kitchen in under 45 minutes."

1 Ingredients

Qty	Item
2 tbsp 30 ml	Vegetable Oil
1 tsp 2 g	Cumin Seeds
1 large 150 g	Red Onion, sliced
1 tbsp 15 g	Ginger-Garlic Paste
1 medium 120 g	Red Bell Pepper, sliced
1 medium 120 g	Green Bell Pepper, sliced
2 cups 200 g	Cauliflower Florets
2 medium 120 g	Carrots, julienned
1 cup 240 ml	Tomato Puree
0.5 tsp 1 g	Turmeric Powder
1 tsp 2 g	Kashmiri Red Chili Powder
1 tsp 2 g	Garam Masala
1 tsp 5 ml	White Vinegar
1 tsp 5 g	Salt

2 Instructions

Heat oil in a large wok or pan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds.

Add sliced onions and sauté until they turn translucent and lightly golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

Add the cauliflower and carrots to the pan. Stir-fry for 5 minutes, ensuring they are coated in the oil and aromatics.

Toss in the sliced red and green bell peppers. Stir-fry for another 3-4 minutes on high heat until the vegetables are slightly softened but still retain a crisp bite.

Pour in the tomato puree, turmeric, chili powder, and salt. Mix thoroughly to coat the vegetables in the spices.

Cover the pan and cook for 5-7 minutes on medium-low heat until the cauliflower is tender.

Remove the lid, stir in the garam masala and white vinegar. Sauté for one final minute to let the sauce thicken and cling to the vegetables. Garnish with fresh cilantro and serve hot.

·
Do not overcook the peppers; they should remain vibrant and crunchy to provide the signature Jalfrezi texture.
·
If the sauce is too dry, add a splash of warm water during the simmering stage.
·
Using Kashmiri chili powder provides a beautiful red color without excessive heat.
·
A high-heat wok mimics the traditional restaurant method of flash-frying the vegetables.

? Frequently Asked Questions

Is Vegetable Jalfrezi vegan?

Yes, this recipe is 100% vegan and dairy-free.

Can I add protein to this dish?

Absolutely! Cubed paneer, tofu, or chickpeas make excellent additions to this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results.

What is the best side dish for Jalfrezi?

It is best served with garlic naan, tandoori roti, or fluffy basmati rice.

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