Indian Vegetable Jalfrezi

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 bell pepper, sliced
• 1 cup cauliflower florets
• 1 cup zucchini, diced
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 2 medium tomatoes, diced
• 2 tablespoons tomato paste
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1/4 cup water
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Add garlic and ginger, cooking for another minute until fragrant.
3. 3 Stir in bell pepper, cauliflower, zucchini, and green beans. Cook for 5 minutes.
4. 4 Add diced tomatoes, tomato paste, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the vegetables.
5. 5 Pour in water, cover, and let simmer for 15 minutes until vegetables are tender.
6. 6 Season with salt to taste. Garnish with fresh cilantro before serving.

Nutrition

Tips

• Adjust the cayenne pepper to your spice preference.
• For a richer flavor, substitute vegetable oil with coconut oil.
• Serve immediately for the best texture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pair with a cooling cucumber yogurt raita.

FAQ