Long Beach Living

Family, Friends and Food: Vegetable Jalfrezi

It is no secret – I love Indian food.  However, cooking Indian food in the comfort of my own kitchen was foreign to me, until now.  One of my favorite cooking blogs provides amazing recipes magically transforming your kitchen into your most treasured restaurant. Enjoy!

Vegetable Jalfrezi


1 Tbsp. canola oilJalfrezi
1/2 medium red onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 tsp. liquid smoke or 1/4 tsp. chipotle pepper flakes
2 cups cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other additions of choice like peas, green beans, broccoli, tempeh, tofu, or vegan meatballs
1/2 tsp. cumin seeds
1 Tbsp. each of chopped ginger and garlic (optional)
1 tsp. coriander powder
1/2 tsp. garam masala
1/2 tsp. red chili powder or chili powder of choice
3 medium tomatoes, chopped (or 1 cup crushed fire-roasted tomatoes)
1/2 tsp. apple cider vinegar or other vinegar of choice
3/4 tsp. salt, or to taste
1 tsp. kasuri methi (dried fenugreek leaves), optional


1. Bring a pot of water to a boil. Blanch the chunky vegetables — cauliflower, carrot, green beans in it for 3-4 minutes. Strain and keep ready.
2. In a large pan, add 2 tsp. oil. Heat on high and add sliced onions. Saute onions till the edges are brown. (5-7 minutes)
3. Add liquid smoke or chipotle flakes, mix well for a few seconds. Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor.
4. Remove onions from the pan, add bell peppers, and saute till the edges are brown (5-7 minutes), then remove bell peppers from pan.
5. Add a tsp. of oil, and heat on medium. Add cumin seeds, ginger, garlic and let cook for a minute
6. Add the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well. Cook the tomatoes until tender (5-7 minutes), stir and mash once in between.
7. Add in the browned onions, peppers, blanched veggies, salt and mix well.
8. Add 1-2 Tbsp. water to help the sauce coat the veggies. Cover and cook for 2 minutes.

Serve hot topped with fresh cilantro.
Serve with flatbread (Rotis, Naan, Pita) or Rice.

Recipe and photo courtesy of

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