Vegetable Jalfrezi
Submitted by lindapoe
Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that’s vegetarian and ready in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minJalfrezi is Indian stir-fry at its boldest, and this vegetarian version brings serious heat and richness to the table.
Cauliflower, carrots, bell pepper, and peas get blanched then shocked in ice water to lock in their color and crunch.
The secret weapon is that ground almond and cashew paste, fried until fragrant, which creates a thick, nutty sauce that clings to every piece of vegetable.
Cubes of paneer and boiled potato add substance, fresh tomatoes bring acidity, and a scattering of mint leaves at the finish lifts everything with a cool, herbal brightness.
Pro Tips
- Blanch and ice-bath the vegetables; this keeps them vibrant and prevents mushiness in the final stir-fry
- Grind the nut paste until completely smooth for a sauce that’s creamy rather than gritty
- Heat the oil until it’s smoking before adding the paste; high heat is key for jalfrezi’s characteristic charred flavor
- Serve alongside warm naan or over steamed basmati rice
Ingredients
Directions
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes.
Drain the vegetables and plunge them into a bowl of ice water to stop cooking.
Set aside.
Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes.
Add the pepper and chili powder, then the blanched vegetables.
Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through.
Add mint and salt.
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