Instant Pot 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
Equipment
Ingredients
- 1/2 cup tomatoes fresh pureed
- 1/2 cup red onion sliced
- 1 medium green pepper sliced
- 1 tbsp ginger cut into julienne
- 1 large tomato sliced
- 1 carrot sliced
- 100 gm paneer cut into strips
- 1/2 cup baby corn sliced
- 2 green chillies sliced
- Seasonings & Other Ingredients
- 1 tablespoon tomato puree packaged
- 1 tablespoon white vinegar
- 1/2 teaspoon salt or to taste
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 tsp garlic paste
- 1/4 cup water 6 oz
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon red chilli powder
- 1/2 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 1/4cup 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: 165kcalCarbohydrates: 14gProtein: 6gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 316mgPotassium: 309mgFiber: 2gSugar: 5gVitamin A: 3105IUVitamin C: 12mgCalcium: 145mgIron: 1mg
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