Vegetable Jhalfraizee

Prep Time
Cook Time
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"The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum (peppers). Hence, the Hindi name. This particular dish stars the Bell Pepper and is joined with other tasty veggies, and Indian spices to liven the pallet. This can be eaten as a Vegetarian main dish or as a side to meats or fish."

Original recipe yields 3 servings


  • Serving Size: 1 (760.9 g)
  • Calories 792.7
  • Total Fat - 18.7 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 85.8 mg
  • Sodium - 2024.6 mg
  • Total Carbohydrate - 128.1 g
  • Dietary Fiber - 26.5 g
  • Sugars - 18.2 g
  • Protein - 42.1 g
  • Calcium - 241.1 mg
  • Iron - 8.5 mg
  • Vitamin C - 259.4 mg
  • Thiamin - 1.1 mg

Step 1

Cut cauliflower, carrot and green beans into thick long pieces (the green beans can be left whole or shortened, depending on its length).

Step 2

Now blanch these vegetables along with peas so as to slightly soften them and strain them and set aside (be careful not to overcook them, you still want to retain some crispness!).

Step 3

Cut into big chunks: tomato, cabbage, and capsicum (bell peppers).

Step 4

Make a fine paste of garlic, ginger and green chili.

Step 5

Heat oil in a pan and fry onion chunks until it turns pink.

Step 6

Then saute ginger-garlic-chilly paste for a minute.

Step 7

Then add tomato puree and fry for few minutes.

Step 8

Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.

Step 9

Add all the boiled vegetables and fry at high flame for 5 minutes.

Step 10

Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch. Taste for seasoning and adjust, if necessary.

Step 11

Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.

Step 12

Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens. Taste for seasoning and adjust, if necessary.

Step 13

Now turn off the flame and add cream or yogurt to make it more restaurant style.

Step 14

Place the veggies on a serving dish and garnish with ginger juliennes.

Step 15

Note: You can even add paneer cubes to the jalfrezi.

Tips & Variations

No special items needed.



Ten stars! OMG, this is an amazing flavor explosion! I served it as a side dish with jasmine rice and fish, but I could see it being a stand alone vegetarian dinner. Love the idea of adding paneer! I used a whole serrano pepper for the paste, but it could have used a little more heat - next time I'll use two. Also, I found no need for the cornflour - as there was no liquid to thicken. The yogurt added at the end made it just the right consistency. Will definitely be making this again and again - thanks for yet another keeper! This is going into my Best of 2019, for sure!

review by:
(22 Oct 2019)