Vegetable Jalfrezi

Vegetable Jalfrezi Recipe

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About Vegetable Jalfrezi Recipe:

Vegetable jalfrezi recipe | healthy punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with 25 amazing images. Vegetable jalfrezi is a popular punjabi vegetable jalfrezi sabzi. Vegetable jalfrezi features mixed vegetables cooked in a base of tomato sauce spiked up with sauted green chillies, ginger, onions, and such flavourful ingredients. See why we think this is a healthy vegetable jalfrezi recipe? Made from mixed vegetable where you get the benefits of lots of nutrients as you are using cauliflower, carrots, cabbage and french beans. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. The tomato pulp is healthy as its made from lycopene rich tomatoes which are are a powerful antioxidant, super rich in vitamin c, good for heart. You may want to cut the oil used in the recipe and we suggest you use peanut oil or coconut oil to cook this punjabi vegetable jalfrezi sabzi. Tips and notes to make the perfect punjabi vegetable jalfrezi. 1. Add diagonally cut and parboiled carrot. It is important to cut the vegetables uniformly so, they take a similar cooking time and cook perfectly without getting mushy. 2. To make vegetable jalfrezi more nutritious, you can add in protein in the form of paneer or soya nuggets. 3. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Do not overcook as you want the veggies to retain their crunch. Enjoy this restaurant style vegetable jalfrezi piping hot with rotis, a wrap or a roll of your choice. Have a go at other mixed vegetable subzis like mixed vegetable white korma or mixed vegetables in palak methi gravy. Learn to make vegetable jalfrezi recipe | healthy punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with step by step photos and video below.

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  • 27 mins
  • 16 Ingredients
Ingredients
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Ingredients for Vegetable Jalfrezi Recipe

  • 0.17 cup Diagonally cut and parboiled baby corn
  • 0.17 cup Diagonally cut and parboiled carrot
  • 0.17 cup Diagonally cut and parboiled french beans
  • 0.17 cup Parboiled cauliflower florets
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin seeds
  • 0.17 teaspoon Ginger paste
  • 0.33 teaspoon Garlic paste
  • 0.17 cup Thinly sliced onions
  • 0.33 teaspoon Chilli Powder
  • 0.08 teaspoon Turmeric powder
  • 0.33 teaspoon Coriander-cumin seeds powder
  • 0.33 teaspoon Garam Masala
  • 0.17 teaspoon Dried fenugreek leaves
  • As required Salt
  • 0.08 cup Fresh tomato pulp
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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