Indian Food

Vegetable Jalfrezi Recipe

Published: 8. March 2021 – Updated: 8. March 2021 by Rekha Kakkar – This post may contain affiliate links.

Instant Pot’s restaurant-style vegetable jalfrezi! Mixed fresh vegetables cooked in a semi-dry curry with light spices. This classic restaurant dish goes perfectly with roti paratha, naan or rice.

It’s been radio silence on this site for almost a month, and most of you who follow me on social media know why :). My son Arush married his love and that is something we celebrate and appreciate. Eating, snacking, snacking and vacationing without a break, it’s time to get back on track. Work and return to a healthy lifestyle. So the first recipe after the break should be part indulgent and part healthy.

Today I’m sharing with you a semi-fresh restaurant recipe based on vegetables and paneer cooked in a spicy sweet herb sauce. It’s a stew. I made this vegetarian hafresi in the Instant Pot.

Jumping:

This vegetable Jaffresi

  • Flexible recipe, you can use the mixed vegetables of your choice, or according to availability.
  • You can make a vegetarian hafresi.
  • Can be prepared in the same pan on the stove.
  • Can be prepared in the Instant Pot.
  • The best thing about this vegan half-fresh recipe is that it’s really versatile. You can easily replace the vegetables with paneer, tofu, chickpeas, etc.

Just follow the spice profile and make a curry base. You can add the vegetables of your choice to this slightly spicy sauce.

Some people like to add some sweetness with tomato ketchup or sugar, but I leave both out because I’m more of a hot sauce type.

Watch video

 

Jalfrezi vegetables, step-by-step recipe

Press the sauce button on the Instant Pot. Once hot, add the oil and then the cumin seeds. Let the cumin seeds sizzle for a few seconds.

Then add the onions, stir and saute until soft. Add the ginger, tomato paste and spices, turmeric, chili powder, coriander powder, cumin powder, cardamom powder, garlic and grated nutmeg.

Mix well and cook for a few minutes. Now add the packed tomato paste and a pinch of green chilli. Then add sliced carrots, baby corn, chili peppers, chopped tomatoes and the mixture.

Add 1/4 cup of water and stir. Close the pan with the lid of the Instant Pot. Press the pressure cooker button and cook on low pressure for 3 minutes.

Perform a quick pressure release. Now open the lid and press the sauce button again. Add slices of paneer, kasuri methi and julienned ginger. Cook the vegetables and breadcrumbs in a pan for 3-4 minutes.

Add white vinegar and garnish with fresh cilantro. Enjoy the warmth with naan or paratha.

What to do with it

Jafrezi tastes best with Indian bread, such as roti, parathi or naan. You can also combine it with rice or jirah rice. Dal Makhani, Jeera rice and Jalfrezi are Indian restaurant style dishes.

More of these recipes

Vegetable Jafresi Recipe

Instant Pot’s restaurant-style vegetable jalfrezi! Mixed fresh vegetables cooked in a semi-dry curry with light spices. This classic restaurant dish goes perfectly with roti paratha, naan or rice.
Vegetables

Rates

Court: Dinner, lunch, main course.

Kitchen: Continental, Indian Cuisine

Preparation time: 10 minutes

Cooking time: 10 minutes

Serve it up: 4

1x2x3x

Instructions

  • Press the sauce button on the instant pot. Once hot, add the oil and then the cumin seeds. Let the cumin seeds sizzle for a few seconds.
  • Then add the onions, stir and saute until soft.
  • Add ginger, tomato paste and spices, turmeric, chili powder, coriander powder, cumin powder, cardamom powder, garlic and grated nutmeg.
  • Mix well and boil for a few minutes.
  • Now add the packed tomato paste and a pinch of green chili pepper.
  • Then add the sliced carrots, baby corn, chili peppers and chopped tomatoes and stir.
  • Add 1/4 cup water and stir.
  • Close the jar with the snap-on lid.
  • Press the pressure cooker button and cook at low pressure for 3 minutes.
  • Perform rapid pressure release.
  • Now open the lid and press the Jump button again. Add slices of paneer, kasuri methi and julienned ginger. Cook the vegetables and breadcrumbs in a pan for 3-4 minutes.
  • Add white vinegar and garnish with fresh cilantro.
  • Enjoy the heat with naan or paratha.

 

Power

Calories: 165kcal Carbs: 14g Protein: 6g Fat: 11g Saturated fat: 4g Trans fat: 1g Cholesterol: 17mg Sodium: 316mg Potassium: 309mg Dietary fibre: 2g Sugar: 5g Vitamin A : 3105IU: Vitamin C: 12mg Calcium: 145mg Iron: 1mg

Notes and tips for recipes

  • You can use a variety of vegetables for this hafresi recipe. Potatoes, green beans, cauliflower, baby corn, peppers/bulgur, broccoli, etc.
  • So the vegan jafrezi has been replaced with a bowl of tofu.
  • Vinegar is a must for the sauce.
  • The jalfrezi cook’s recipe is the same. Just use a skillet or frying pan instead of an instant pot.
  • The cooking time of the vegetables changes because in Instant Pot mode, the vegetables are cooked under pressure.

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frequently asked questions

What’s in the giraffe?

Jalfrezi

What does Hafrezi mean in English?

History of the dish This English usage is derived from the Bengali term jhāl porhezī: jhāl means spicy food; porhezī means fit to eat. Jalfrezi is usually prepared with deep-fried ingredients, a technique introduced to the region by Chinese cuisine.

How does Hafresi taste?

Jalfrezi Chicken is a deliciously spicy curry of tender, juicy pieces of chicken in a spicy tomato sauce, sprinkled with roasted peppers and onions. A blend of Chinese techniques and Indian flavors that can be prepared in less than thirty minutes, making it a perfect weeknight dinner.

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