Name: vegetable jhaal frezi recipe by Babita Kothari at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4-5 cups of cut vegetables (carrot, baby corn, capsicum, beans, cauliflower, etc); 1/2 cup of onions, sliced; 1/2 tsp of cumin seeds; 2 tbsp of oil; 1 tsp of coriander powder; 1/2 tsp of red chilli powder (adjust to taste); 1/4 tsp of turmeric powder; 1.5 to 2 tbsp of tomato paste; 1/2 tsp of garam masala; 1 tsp of kasuri methi (dried fenugreek leaves); 4 tbsp of chopped fresh coriander leaves (cilantro); 1 tsp of ginger garlic paste; A pinch of sugar

ABOUT vegetable jhaal frezi RECIPE

Paneer jalfrezi should be served hot with chapatis or pulao. A simple peas pulao or jeera pulao would be a great combination. Refrigerate leftovers for up to two days. This can be rolled up in a roti or wrap or even sandwiched between bread..

Ingredients Serving: 4

4-5 cups of cut vegetables (carrot, baby corn, capsicum, beans, cauliflower, etc)
1/2 cup of onions, sliced
1/2 tsp of cumin seeds
2 tbsp of oil
1 tsp of coriander powder
1/2 tsp of red chilli powder (adjust to taste)
1/4 tsp of turmeric powder
1.5 to 2 tbsp of tomato paste
1/2 tsp of garam masala
1 tsp of kasuri methi (dried fenugreek leaves)
4 tbsp of chopped fresh coriander leaves (cilantro)
1 tsp of ginger garlic paste
A pinch of sugar

Instructions

Prepare your vegetables first by washing, peeling, and chopping them.
Heat oil in a pan and add the cumin seeds. When they sizzle and turn a darker brown, add the sliced onions. Saute until the onions turn soft and a light golden brown. Add the ginger garlic paste and saute for another 30 seconds. Then add the coriander powder, chilli powder, and turmeric. Fry for 20 seconds taking care not to burn the spices. Turning the heat lower at this stage helps, especially if you are a beginner cook. Now add the tomato paste and mix well.
Now add the chopped vegetables and give everything a good mix.
Top up with 1-1.5 cups of water and bring to boil. Lower flame and cook covered until the vegetables are cooked Take care not to overcook them to a mush, the vegetables should still hold their shape. By the time the vegetables are done, the water would have mostly been cooked up. If you find the gravy still very watery, cook a bit longer leaving the pan open.
When the vegetables are cooked and the dish has the desired consistency, add salt, sugar, kasuri methi, and garam masala. Mix well and turn off the heat. Finally garnish with chopped coriander leaves.

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