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Vegetable Jalfreezi

There are curries you make when you want comfort. There are curries you make when you want something light. And then there is Vegetable Jalfreezi — the one that somehow manages to be both at the same time.
This is not a restaurant shortcut version. This is the real thing, made from scratch at home, with fresh vegetables, whole spices, and the kind of depth of flavour that only comes from doing it properly. No heavy cream, no artificial colour, no compromises.
Print Recipe
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For the Gravy Base

  • 3 medium Tomatoes blended
  • 2 medium Onions blended
  • 2 inches Ginger blended
  • 2 tablespoons Ghee
  • 1 teaspoon Salt
  • 1 tablespoon Garam masala
  • ¼ teaspoon Turmeric
  • 1 teaspoon Red chilli powder

For the Jalfreezi

  • 4 tablespoons Oil
  • 2 whole Green chillies
  • 1 large Onion cut
  • ¼ teaspoon Turmeric
  • 150 grams Baby corn cut
  • 1 teaspoon Salt
  • ½ each Red yellow and green bell pepper, cut
  • 1 tablespoon Garam masala
  • 1 teaspoon Kasuri methi crushed
  • 1 teaspoon Jeera powder
  • 1 teaspoon Raw mango powder amchur
  • 1 tablespoon Tomato ketchup

To Finish

  • Handful Fresh coriander
  • 1 tablespoon salted butter

Instructions
 

  • Add 3 blended tomatoes to a pan
  • Do not turn the heat on
  • Blend and add 2 medium onions and 2 inches ginger
  • Add 2 tablespoons ghee
  • Simmer on low heat to remove rawness
  • Add 1 teaspoon salt
  • Add 1 tablespoon garam masala
  • Add 1/4 teaspoon turmeric
  • Add 1 teaspoon red chilli powder
  • Mix and simmer for 3 minutes
  • On high heat in another pan
  • Add 4 tablespoons oil
  • Add 2 green chillies
  • Add 1 large cut onion
  • Add 1/4 teaspoon turmeric
  • Add 150 grams cut baby corn
  • Add 1 teaspoon salt
  • Add 1/2 cut red, yellow and green bell peppers
  • Add 1 teaspoon garam masala
  • Add 1 teaspoon crushed Kasuri methi
  • Add 1 teaspoon jeera powder
  • Add 1 teaspoon raw mango powder
  • Pour the cooked gravy
  • Add 1 tablespoon tomato ketchup
  • Mix well
  • Garnish with fresh coriander
  • Add 1 tablespoon salted butter
  • Enjoy the curry with fresh Phulka’s!

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