Vegetable Jalfrezi Stir Fry
Vegetable jalfrezi is a quick, easy weeknight meal! It’s a hearty cauliflower, pepper, and onion stir fry in a tangy, spicy tomato curry sauce.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 cup cauliflower florets
- 2 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 medium red onion (sliced)
- 1 serrano green chili (seeded and diced)
- 1 inch piece ginger ((See Note 1))
- 3 clove garlic minced
- 1/4 cup tomato sauce or passata/tomato puree ( (See Note 2))
- 1 tsp kosher salt
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1 green bell pepper (cubed)
- 1 red bell pepper (cubed)
- 2 plum roma tomato (quartered)
- 15 oz baby corn (drained)
- 7 oz paneer (cubed)
- 2 tbsp dried fenugreek leaves
Instructions
- 1
Start by blanching the cauliflower until fork tender or microwave, covered, for 2 minutes. Set aside.
- 2
Heat ghee/oil in a wok or frying pan. Add cumin seeds, when they start to sizzle and sputter, 30 seconds, add the red onion and diced chili. Fry for 2 minutes, then add the ginger and garlic. Cook for another minute, stirring often.
- 3
Add tomato sauce, salt, chili powder, garam masala, turmeric, nutmeg and cardamom to the wok. Saute for a minute, stirring all the time.
- 4
Add the bell peppers, tomato and corn to the wok and saute for 2 minutes.
- 5
Add the cauliflower, paneer cheese and fenugreek leaves. Add a tablespoon of water, stir and cover. Cook on low for a 2 minutes. Serve immediately.