Jul 14 2026
Restaurants›Khai Khai (খাই খাই) Indian Restaurant Newcastle Upon Tyne›Vegetable Jalfrezi Recipe

Vegetable Jalfrezi Recipe

Inspired by Khai Khai (খাই খাই) Indian Restaurant Newcastle Upon Tyne
Time40m
Serves3

Seasonal vegetables | mushrooms | spiced tomato

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetable Prep

Spices & Aromatics

Tomato Base & Finish

Method

Vegetable Prep

  1. 1

    Prepare vegetables

    Wash and trim all vegetables. Peel and slice carrot into thin coins or half-moons (about 1 cup). Slice bell pepper into 1/2" strips. Break cauliflower into bite-sized florets. Trim and halve green beans. Quarter mushrooms. Thinly slice the onion and chop one ripe tomato; set aside.

  2. 2

    To ensure even cooking, blanch or lightly steam the cauliflower, carrots and green beans for 2–3 minutes until just tender-crisp, then drain and set aside. This prevents overcooking in the pan while allowing peppers and mushrooms to finish quickly.

Spices & Aromatics

  1. 3

    Temper whole spices

    Heat a large heavy skillet or wok over medium-high heat. Add 3 tbs vegetable oil. When oil is hot but not smoking, add 1 tsp cumin seeds, 1/2 tsp mustard seeds (if using), and curry leaves. Sizzle for 10–20 seconds until fragrant.

  2. 4

    Sweat aromatics

    Add the thinly sliced onion and a pinch of salt. Sauté 5–7 minutes until the onion is soft and just beginning to brown at the edges. Add 1 tbs minced ginger, 1 tbs minced garlic and the slit green chili; cook 1 more minute until fragrant.

  3. 5

    Add ground spices

    Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp red chili powder (or paprika) and 1/4 tsp black pepper. Cook 30–45 seconds, stirring constantly, to bloom the spices but avoid burning.

Tomato Base & Finish

  1. 6

    Build the tomato sauce

    Add the chopped tomato (1 cup) and 1/2 cup tomato puree to the pan. Cook, stirring occasionally, for 4–5 minutes until the fresh tomato starts to break down and the mixture thickens slightly.

  2. 7

    Add vegetables

    Add the par-cooked cauliflower, carrots and green beans, the sliced bell pepper, and the quartered mushrooms to the pan. Stir to coat the vegetables in the spiced tomato mixture.

  3. 8

    Simmer to finish cooking

    Pour in 1/2 cup water or vegetable stock, add 1 tsp salt (adjust to taste), and bring to a gentle simmer. Cover and cook 6–8 minutes, stirring once or twice, until all vegetables are tender but still hold their shape. If you prefer a drier, stir-fried style, cook uncovered and reduce liquid until desired consistency is reached.

  4. 9

    Final seasoning

    Uncover, sprinkle 1/2 tsp garam masala over the vegetables and stir. Taste and adjust salt, chili or acidity. Stir in 1 tbs lime or lemon juice to brighten the sauce.

  5. 10

    Garnish and serve

    Turn off heat and sprinkle 2 tbs chopped fresh cilantro over the jalfrezi. Serve hot with steamed rice, naan, or flatbread.

More from Khai Khai (খাই খাই) Indian Restaurant Newcastle Upon Tyne