Oct 29, 2019, Updated Jan 12, 2020 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!
title: “Vegetable Jalfrezi " ShowToc: true date: “2024-10-29” author: “John Boyd”
Oct 29, 2019, Updated Jan 12, 2020 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!
