Vegetable Jalfrazie, Veg Punjabi Restaurant Style Jalfrazie
by Tarla Dalal
Added to 105 cookbooks
This recipe has been viewed 9097 times
A splash of colours and a burst of flavours – that describes the Vegetable Jalfrazie best of all.
A brilliant assortment of veggies, with vibrant colours, crisp textures and varied flavours comes together with a range of flavour-givers such as tomato pulp, onions, ginger, garlic and spice powders to make a super-tasty semi-dry subzi.
A dash of coriander and dried fenugreek leaves boosts the flavour and aroma of this dish sharply, making it a real treat to the senses. Serve it hot with Pudina Naan or Paneer Kulcha .
- Heat the oil in a deep non-stick kadhai, add the cumin seeds, ginger paste and garlic paste and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add all the vegetables, chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, dried fenugreek leaves, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the fresh tomato pulp and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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