Spicy Vegetable Stir-Fry — Vegetable Jalfrezi
A vibrant stir-fry of mixed vegetables and crisp peppers tossed in a tomato-onion masala with green chilli and a tangy ginger lift.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut paneer into 1-inch strips, onion into 1-inch petals, bell peppers into 1-inch squares, carrots into 1.5-inch matchsticks, green beans into 1.5-inch lengths. Mince ginger-garlic paste, slit green chillies lengthways, cut tomatoes into 1-inch wedges, julienne fresh ginger, chop fresh coriander. Combine kashmiri chilli powder, ground coriander, ground cumin, turmeric.
Boil
Bring salted water to boil in a saucepan over high heat. Blanch carrots and green beans 90 seconds until just tender-crisp. Drain and set aside.
Sear
Toss paneer with 0.5 tsp salt and black pepper. Heat 1.5 tbsp oil in a wok over high heat until shimmering. Add paneer strips, sear 2 minutes turning, until edges are lightly golden. Remove and set aside.
Saute 1
Add remaining 1.5 tbsp oil to the pan. Add onion petals and bell peppers, stir-fry 2 minutes on high heat until edges char but vegetables stay crisp.
Bloom
Lower heat to medium. Add ginger-garlic paste and slit green chillies, cook 30 seconds until raw smell fades. Add tomato wedges, tomato paste, spice blend, and remaining 0.5 tsp salt. Cook 2 minutes stirring until tomato softens but holds shape.
Build
Splash in 100ml hot water, stir to lift masala from pan. Cook 1 minute on medium until lightly thickened. Return paneer, blanched carrots and beans, add julienned ginger. Toss 90 seconds on medium-high until heated through and masala clings. Stir in garam masala off heat.
Plate
Garnish with fresh coriander and plate. Serve with naan, paratha, or basmati rice, lemon wedges, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.