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Vegetable Jalfrezi

Vegetable jalfrezi is a vibrant, spicy stir-fry featuring bright peppers, tender carrots, and aromatic spices tossed in a tangy tomato sauce. It’s cooked quickly in a hot wok, resulting in crisp, smoky vegetables coated in a glossy, flavorful sauce with a lively appearance. This dish is perfect for a lively weeknight meal that transforms simple ingredients into a colorful, satisfying feast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red bell pepper bell pepper sliced into strips
  • 2 carrots carrots julienned or thinly sliced
  • 1 medium onion onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tablespoons oil neutral oil like canola or grapeseed
  • 1 tablespoon tomato paste adds depth and tang
  • 1 teaspoon cumin toasted briefly in oil
  • 1 teaspoon coriander ground, toasted with spices
  • 0.5 teaspoon turmeric adds warmth and color
  • to taste chili powder adjust for heat
  • ½ cup water or vegetable broth to create a sauce
  • 1 splash lemon juice brightens the flavor
  • a handful fresh cilantro chopped, for garnish

Equipment

  • Large wok or deep skillet
  • Spatula
  • Sharp Knife
  • Chopping board

Method
 

  1. Heat your wok over medium-high heat until it shimmers, then add the oil and swirl to coat the surface.
  2. Add the minced garlic and grated ginger to the hot oil. Sizzle for about 30 seconds until fragrant, and you’ll smell a warm, spicy aroma fill the kitchen.
  3. Toss in the chopped onion and stir-fry for 1-2 minutes until it becomes translucent and starts to brown slightly around the edges.
  4. Add the sliced bell peppers and julienned carrots to the wok. Stir vigorously, hearing the vegetables crackle as they sear and blister. Cook for 3-4 minutes until they are tender yet retain their crunch and have some charred spots.
  5. Sprinkle in the cumin, coriander, turmeric, and chili powder. Toast the spices briefly, stirring constantly for about 30 seconds until they release a fragrant aroma and turn slightly darker.
  6. Add the tomato paste to the wok, stirring well to coat the vegetables evenly. Cook for 2 minutes, allowing the paste to deepen in color and smell rich and smoky.
  7. Pour in the water or vegetable broth, stirring to create a loose sauce that coats the vegetables. Bring it to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly and the flavors meld.
  8. Finish by drizzling a splash of lemon juice over the stir-fry and stirring in chopped cilantro. Cook for another minute until the herbs wilt and release their fresh aroma.
  9. Turn off the heat and transfer the vibrant, glossy vegetable jalfrezi to a serving dish. Let it sit for a minute so the flavors settle, then garnish with extra cilantro if desired.

Notes

Adjust spice levels to your taste; for more heat, add extra chili powder or fresh chilies during cooking. Serve immediately with rice or naan for a complete meal.