Vegitable paneer Jalfarezi restaurant style includes vegan recipe

    Home cooked vegetable jalfrezi recipe restaurant style tweaked with a healthy version. Watch the video in Youtube " youtu.be/t2VCFid9pcg " with Hindi and English subtitles. A tweaked recipe of restaurant style Vegetable Jalfrezi or paneer jalfrezi to enjoy with restaurant taste with less oil and health benefits. I got the inspiration when I ordered this dish in Yellow Chilies a restaurant by MasterChef Sanjeev Kapoor. The best thing about this restaurant is that everything tastes so fresh and each dish is unique with its flavor. The vegetables were cooked to perfection with slight crunchiness was giving a fresh feel. Vegetables tossed with a mild tomato onion base gave it a unique taste of Jalfrezi. This video had both vegan (without paneer) and non-vegan version of the recipe. Make this recipe in your kitchen to enjoy restaurant food while remaining healthy. This recipe will help you cook light and healthy meals in easier yet exotic ways.

    Tasha

    1 person made this

    Ingredients

    • ½ to 1 cup each vegetable cut lengthwise Julian style
    • ½ to 1 cup Carrot
    • ½ to 1 cup Beans
    • ½ to 1 cup green red yellow capsicum
    • other vegitable like Baby corn, Cauliflower, Brocholli etc
    • 1/2 cup paneer cut length wise (Optional. skip for vegan recipe )
    • 2 tbs gram flour Besan Dry roast
    • 2 medium size Onions finely chopped or paste
    • 2 medium size tomato finely chopped or paste
    • 3 tbs store bought Tomatoes puree or ketchup (optional for restaurant taste skip for healthier version)
    • 1 Green Chilli slit (optional)
    • 2 tsp ginger-garlic paste
    • 4-5 tbsp Oil (vegetable or olive for healthier version)
    • 1 tsp Cumin seeds
    • 2 tsp Turmeric powder
    • 2 tsp Red chilli powder (adjust to taste)
    • 2 tsp Coriander powder / Dhania powder
    • 3 tsp Garam Masala powder
    • 1 tsp Kasuri Methi /dried fenugreek leaves ( optional)
    • Salt to taste
    • Garnish- Ginger, Cottage cheese/paneer, Fresh coriander leaves chopped

    Directions

    1. Take a flat deep pan preferably non-stick and put 2 oil of your choice
    2. Add cumin seed cook until it stops sizzling
    3. Add the chopped onion saute till done
    4. in the meanwhile, par boil tough veggie like beans and carrots for 8 to 10 minutes in salted water. Drain the veggies form the water and keep it aside. (keep the water to use later)
    5. Dry roast gram flour besan
    6. check on onions keep stirring until the raw smell dissipates and color changes to golden brown
    7. now add the ginger garlic paste cook until the raw smell dissipates
    8. Add fresh raw tomato puree
    9. after 3 to 4 minutes ass the dry powdered spices like coriander turmeric, garam masala, and salt
    10. cook until the all ingredients bund together and oil starts to release
    11. keep it aside
    12. in the same pan heat oil and saute the three colored capsicum with fresh ginger
    13. Toss it for a while then add the boiled veggies
    14. Add the cooked masala to your taste
    15. Add the dry roasted besan, this will give it a restaurant type taste without pouring extra oil
    16. Add other spices like coriander, garam masala, turmeric
    17. add water to bind everything tother. Can use the same ware we used to cook the veggies.
    18. cover with a lid and let it simmer on low flame for 5 minutes or until vegetables are cooked to perfection
    19. Sprinkle garam masala and toss well
    20. taste for salt and other spices. Serve hot
    21. ideally served with chapati kulcha or naan

    Shortcut

    We add the same spices and salt during three different stages as this ensure each element while cooking absorbs the taste and as a result gives an exotic flavor full dish which we ever knew could make at home

    See it on my blog

    Tweak it like tasha

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