Vegetable Jalfrezi Recipe

Restaurant-style Vegetable Jalfrezi made in the Instant Pot! Fresh Mixed veggies cooked in a mildly spiced semi-dry curry this restaurant classic dish tastes best with roti paratha, naan or rice.

There has been radio silence on this website for since past almost one month and most of you who follow me on social media know why :). My son Arush got married to his love and that’s what we have been celebrating and enjoying. Non-stop food, sweets, snacks and festivities now it’s time to get back on track. Work as well as going back to a healthy routine. So the first recipe after this break has to be a part indulgence and part healthy.

Today I am sharing with you this Restaurant style jalfrezi recipe which is loaded with veggies, paneer and cooked in a tangy mild spiced gravy. This is a one-pot dish and I made this Veg jalfrezi in the Instant pot.

This Vegetable Jalfrezi is

• Flexible recipe, you can use mixed vegetables of your choice, or as per the availability.
• You can make vegan jalfrezi. 
• Can be made in one pot on the stovetop 
• Can be made in the Instant Pot.
• The best thing about this vegetarian jalfrezi recipe is that it is really a versatile recipe. You can easily switch vegetable paneer, tofu, chickpeas etc.

Simply follow the spice profile and make the base of the curry. You can add veggies as per your choice in this mild spicy gravy. 

Some people like to add a touch of sweetness with either tomato ketchup or sugar but I skip both as I like tangy gravies more.

Watch Video

Step by Step Recipe of Vegetable Jalfrezi

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

Then add the onion, Stir and saute the onions till soft. Add the ginger, tomato puree and spices, turmeric, red chilli powder, coriander powder, cumin powder, cardamom powder, garlic and grated nutmeg.

Stir everything well and cook for a few minutes. Now add packaged tomato puree and slit green chillies. Then add the sliced carrot, baby corn, capsicum, sliced tomato, and Stir.

Add ¼cup water and stir. Close the pot with the Instant pot lid. Press the pressure cook button and cook on low pressure for 3 minutes.

Do a quick pressure release. Now Open the lid and once again press the saute button. Add the sliced paneer, kasuri methi and ginger julienne. Cook veggies and paneer in the pot for 3 to 4 minutes.

Add in white vinegar and garnish with fresh cilantro. Enjoy it warm with Naan or paratha.

What To Serve With This

Jalfrezi tastes best with Indian breads like Roti, Paratha or Naan. You can also pair it with Rice or jeera rice. Dal Makhani Jeera rice and Jalfrezi makes a great Indian Restaurant style Meal.

More Such Recipes

• Mughlai Matar Makhana Sabji
• Mixed Vegetable Sabzi
• Mix Veg Paneer Bhurji Gravy

📖 Recipe

Vegetable Jalfrezi Recipe

Restaurant-style Vegetable Jalfrezi made in the Instant Pot! Fresh Mixed veggies cooked in a mildly spiced semi-dry curry this restaurant classic dish tastes best with roti paratha, naan or rice.  Vegetables

5 from 1 vote

Print Pin Rate

Course: dinner, lunch, Main Course

Cuisine: continental, indian cuisine

Keyword: jalfrezi, paneer recipes, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 165kcal

Author: Rekha Kakkar

Equipment

• Instant Pot

Ingredients

• ½ cup tomatoes fresh pureed
• ½ cup red onion sliced
• 1 medium green pepper sliced
• 1 tablespoon ginger cut into julienne
• 1 large tomato sliced
• 1 carrot sliced
• 100 gm paneer cut into strips
• ½ cup baby corn sliced
• 2 green chillies sliced
• Seasonings & Other Ingredients
• 1 tablespoon tomato puree packaged
• 1 tablespoon white vinegar
• ½ teaspoon salt or to taste
• 1 tablespoon oil
• ½ teaspoon cumin seeds
• 1 teaspoon garlic paste
• ¼ cup water 6 oz
• ¼ teaspoon turmeric powder
• ¼ teaspoon cardamom powder
• ¼ teaspoon red chilli powder
• ½ teaspoon cumin powder

Instructions

• Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the cumin seeds sizzle for a few seconds.
• Then add the onion, Stir and saute the onions till soft.
• Add the ginger, tomato puree and spices, turmeric, red chilli powder, coriander powder, cumin powder, cardamom powder, garlic and grated nutmeg.
• Stir everything well and cook for a few minutes.
• Now add packaged tomato puree and slit green chillies.
• Then add the sliced carrot, baby corn, capsicum, sliced tomato, and Stir.
• Add ¼cup water and stir.
• Close the pot with the instant pot lid.
• Press the pressure cook button and cook on low pressure for 3 minutes.
• Do a quick pressure release.
• Now Open the lid and once again press the saute button. Add the sliced paneer, kasuri methi and ginger julienne. Cook veggies and paneer in the pot for 3 to 4 minutes.
• Add in white vinegar and garnish with fresh cilantro.
• Enjoy it warm with Naan or paratha.

Video

Notes

• You can use a variety of vegetables for making this jalfrezi recipe. Potatoes, green beans, cauliflower, baby corn, capsicum/bell peppers, broccoli etc.
• To make vegan jalfrezi substitute paneer with tofu.
• Vinegar is a must for tanginess in the gravy.
• The stovetop recipe of jalfrezi is the same as well. Just use a wok or pan instead of an instant pot.
• The cooking time of the vegetables will change because in the Instant pot vegetables are cooked in pressure mode.

Nutrition

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