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Vegetable Jalfrezi

By Manali Singh

5 from 5 votes

Oct 29, 2019, Updated Jan 12, 2020

Veggies and paneer tossed in a spicy and tangy curry. This Vegetable Jalfrezi pairs well with naan or rice and is all done in one-pot. Gluten-free.

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Vegetable Jalfrezi made in the Instant Pot!

This recipe is loaded with veggies, paneer and all cooked together in a tangy tomato sauce.

Pairs well with naan or rice.

So now that Diwali is done, we can get back to regular recipes.

How was Diwali guys? What did you guys do? We ate tons of homemade sweets and snacks, decorated the house and had a good time with friends.

Isn’t that what Diwali is all about? Food and happiness!

Back to regular food now and one of the recipes that I have been meaning to share with you guys is this Vegetable Jalfrezi.

Jalfrezi is a popular curry dish which originated in the Indian subcontinent and more often than not it was supposed to be spicy and tangy!

It was also traditionally made with chicken.

But my version is vegetarian (loaded with veggies), gets done in one-pot and mildly spiced (hey that’s me!).

This Vegetable Jalfrezi

✓ is easy to make in one-pot

✓ packed with so many flavors

✓ goes well with rice or naan

✓ can be made vegan by using tofu in place of paneer

Okay, the ingredient list for this vegetable jalfrezi might seem too long but honestly guys it comes together quickly.

I would suggest prepping everything in advance before you begin. So chop the veggies and have the spices ready to go before you start.

Once that’s done, it’s all about adding everything to the pot.

I have used several vegetables here- carrot, green peas, green peppers. There’s also paneer for that extra flavor.

You may use potatoes as well or green beans. I would not suggest using cauliflower as that would go mush in this time.

The jalfrezi curry is supposed to be spicy and tangy. Since I don’t prefer very spicy food, this is mildly spiced.

You may adjust the spices levels to taste.

The tang in this dish comes from vinegar and tomato ketchup so do not skip on those.

Vegan Jalfrezi

You can make the jalfrezi vegan by skipping the paneer and using tofu in place.

Can’t get simpler than that!

Stove-top Instructions

This recipe can be easily made on stove-top.

Please check the stove-top instructions in the recipe card below.

Vegetable Jalfrezi is best enjoyed with naan or rice. You can even serve it over cauliflower rice for a low-carb alternative.

Method

1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the cumin seeds sizzle for few seconds.

Then add the onion, green onion and sliced green chili. Stir and cook for 2 minutes until onions are soft.

2- Add the ginger-garlic paste and cook for 1 minute.

3- Then add the sliced tomato, carrot, frozen green peas and paneer. Stir.

4- Add water and de-glaze the pot. Scrape the bottom with a spatula and remove all browned bits from the bottom of the pot (that happens as a result of sauteing the onions).

Don’t skip this step else the pot might not come to pressure.

5- Then add turmeric, cardamom, chili powder, garam masala, ketchup, vinegar, sugar, salt. Add tomato puree on top and do not stir.

6- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

7- Open the pot and press the saute button. Add the sliced green peppers and ginger julienne. Cover the pot with a glass lid and let it simmer for 3 to 4 minutes.

8- Add in fresh cilantro.

Serve vegetable jalfrezi with naan, rice or quinoa!

More Indian Instant Pot Recipes

Instant Pot Butter Paneer

Instant Pot Vegetable Korma

Instant Pot Tofu Tikka Masala

If you’ve tried this Instant Pot Vegetable Jalfrezi then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!

Vegetable Jalfrezi

5 from 5 votes

By Manali Singh

Prep: 15 minutes mins

Cook: 25 minutes mins

Servings: 4

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Veggies and paneer tossed in a spicy and tangy curry. This Vegetable Jalfrezi pairs well with naan or rice and is all done in one-pot. Gluten-free.

Ingredients 

1x2x3x

• ▢ 1.5 tablespoons oil 22 ml, I used avocado oil
• ▢ 1/2 teaspoon cumin seeds
• ▢ 1 medium red onion chopped
• ▢ 3 stalks green onion chopped
• ▢ 1 green chili sliced
• ▢ 2 teaspoons ginger-garlic paste
• ▢ 1 large tomato sliced
• ▢ 1 large carrot cut into rounds
• ▢ 1/4 cup green peas I used frozen
• ▢ 3/4 cup paneer cubes 120 grams
• ▢ 3/4 cup water 6 oz
• ▢ 1/4 teaspoon turmeric powder
• ▢ 1/4 teaspoon cardamom powder
• ▢ 1/4 teaspoon red chili powder
• ▢ 1/2 teaspoon garam masala
• ▢ 1 tablespoon tomato ketchup
• ▢ 1 tablespoon white vinegar
• ▢ 1 teaspoon sugar
• ▢ 1/2 teaspoon salt or to taste
• ▢ 1/3 cup tomato puree store bought, canned
• ▢ 1 medium green pepper sliced
• ▢ 1 inch ginger cut into julienne
• ▢ cilantro to garnish

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Instructions 

• Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the cumin seeds sizzle for few seconds.

  Then add the onion, green onion and sliced green chili. Stir and cook for 2 minutes until onions are soft.
• Add the ginger-garlic paste and cook for 1 minute.
• Then add the sliced tomato, carrot, frozen green peas and paneer. Stir.
• Add water and de-glaze the pot. Scrape the bottom with a spatula and remove all browned bits from the bottom of the pot (that happens as a result of sauteing the onions).

  Don't skip this step else the pot might not come to pressure. If you have a 8qt, you might need extra 1/4 to 1/2 cup water.
• Then add turmeric, cardamom, chili powder, garam masala, ketchup, vinegar, sugar, salt. Add tomato puree on top and do not stir.
• Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
• Open the pot and press the saute button. Add the sliced green peppers and ginger julienne. Cover the pot with a glass lid and let it simmer for 3 to 4 minutes. Add in fresh cilantro.
• Serve vegetable jalfrezi with naan, rice or quinoa!

Stove-top Instructions

• Heat oil in a heavy bottom pan on medium heat. Once hot, add the cumin seeds and let then sizzle. The add the onions, green chili and saute them for 2 to 3 minutes until softened.
• Add the ginger-garlic paste and cook for 1 minute. Then add the sliced tomato, carrot, peas and paneer. Add water (you might need only 1/2 cup of water while making this on stove-top). Also add turmeric, cardamom, chili powder, garam masala, ketchup, vinegar, sugar, salt and tomato puree. Stir and cover the pan with a lid. Let the veggies cook for 5 to 6 minutes.
• Then add the green peppers and ginger julienne. Cover and simmer for 3 more minutes. Garnish with cilantro and serve.

Notes

1. You might need to add more water if you have a 8qt. Since I don't have one and this recipe was only tested in a 6qt I can't say how much but try adding 1/4 cup extra water.
2. Do use store bought tomato puree in this recipe. 
3. To make this vegetable jalfrezi vegan, use tofu in place of paneer. 
4. If you prefer a drier version, just saute the dish for more time once it's done. The water will evaporate and it will dry out.

Nutrition

Calories: 237kcal, Carbohydrates: 16g, Protein: 8g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 28mg, Sodium: 403mg, Potassium: 412mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3825IU, Vitamin C: 42.2mg, Calcium: 233mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Indian

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