Vegetable Jalfrezi Recipe

Recipe By Tarla Dalal

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.

4.7
11 Rating -
Rate
Vegdiet
27minstotal
27m.total
Vegetable Jalfrezi
plan
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ingredients serve

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
value
157
calories per serving
10 g Fat4 g Protein11 g Carbs7 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    4g
  • Carbs
    11g
  • Fiber
    7g

MacroNutrients

  • Carbs
    11g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    2mg
  • Vitamin A
    1137mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
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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Recipe By Tarla Dalal