Name: Prince of India Restaurants Vegetable Jalfrezi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pieces onion (large), thinly sliced; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 2 pieces green chilies, slit (adjust to taste); 2 cups tomatoes, chopped; 2 cups bell peppers (mixed colors), cut into 1/2" strips; 2 cups mixed vegetables (carrot, cauliflower florets, peas); 0.5 tsp turmeric powder; 1 tsp ground coriander; 1 tsp red chili powder; 1 tsp garam masala; 1.5 tsp salt; 0.5 tsp sugar; 100 ml water; 1 tbs lemon juice; 3 tbs fresh cilantro, chopped; 1.5 cups basmati rice; 3 cups water; 1 tsp salt; 1 tbs vegetable oil

Method

Vegetable Jalfrezi

1
Prep
Wash the basmati rice (if also cooking rice) and drain. Chop the tomatoes, slice bell peppers into 1/2" strips, thinly slice the onion, mince the garlic, grate the ginger, slit the green chilies, and roughly chop cilantro. Cut mixed vegetables into bite-sized pieces if needed.
2
Heat oil and temper spices
Heat a heavy skillet or wok over medium-high heat. Add 3 tbs vegetable oil. When hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Fry for about 20–30 seconds until seeds start to pop and become fragrant, taking care not to burn them.
3
Cook onions and aromatics
Add the thinly sliced onion to the pan and sauté on medium heat for 6–8 minutes until soft and beginning to brown at the edges. Add 4 cloves minced garlic, 1 inch grated ginger, and 2 slit green chilies. Stir and cook for 1–2 minutes until raw aroma subsides.
4
Add spices
Lower heat slightly and add 0.5 tsp turmeric, 1 tsp ground coriander, and 1 tsp red chili powder. Stir continuously for 30–45 seconds to toast the spices without burning.
5
Add tomatoes and simmer
Add 2 cups chopped tomatoes and 0.5 tsp sugar to the pan. Cook on medium heat, stirring occasionally, for 8–10 minutes until tomatoes break down and oil begins to separate from the masala. If mixture becomes too dry, add up to 50–100 ml of water, a little at a time, to reach a thick saucy consistency.
6
Add mixed vegetables
Add 2 cups mixed vegetables (carrot, cauliflower, peas). Stir to coat with the tomato-spice mixture. Cover and cook for 6–8 minutes on medium-low heat until the vegetables are almost tender but still have a bit of bite. Stir once or twice while cooking and add a splash of water if needed to prevent sticking.
7
Add bell peppers
Uncover and add 2 cups sliced bell peppers. Increase heat to medium-high and stir-fry for 4–6 minutes so the peppers stay crisp-tender — they should retain color and some crunch. Adjust salt to 1.5 tsp if needed.
8
Finish the jalfrezi
Sprinkle 1 tsp garam masala over the vegetables and stir well. Add 1 tbs lemon juice and 3 tbs chopped fresh cilantro, reserving a small pinch for garnish. Cook for 1 more minute to combine flavors. Taste and adjust salt, chili, or lemon as desired. If you need a looser sauce, add up to the remaining 50 ml water and simmer 1–2 minutes.
9
Serve
Transfer the Vegetable Jalfrezi to a serving dish, garnish with the reserved cilantro, and serve hot alongside steamed basmati rice.

Steamed Rice

10
Rinse rice
Rinse 1.5 cups basmati rice under cold water until the rinse water runs mostly clear to remove surface starch. Drain well.
11
Cook rice
In a medium saucepan, bring 3 cups water, 1 tsp salt, and 1 tbs vegetable oil to a boil. Add the drained rice, stir once, then reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender.
12
Rest and fluff
Remove the pot from heat and let it rest, covered, for 5 minutes. Then uncover and gently fluff the rice with a fork to separate the grains.
13
Serve
Spoon the steamed basmati rice onto plates or a serving bowl and serve alongside the Vegetable Jalfrezi.

Vegetable Jalfrezi Recipe

Ingredients