Vegetable jalfrezi with jeera rice
5/5
Vegetable Jalfrezi is a popular Indian dish that is known for its vibrant colors and spicy flavors. It is made with a mix of colorful bell peppers, carrots, cauliflower, broccoli, and tomatoes cooked in aromatic spices. The dish has a tangy and slightly spicy taste that is balanced by the sweetness of the vegetables. It is often served with Jeera Rice, which is basmati rice flavored with cumin seeds. The combination of the flavorful Vegetable Jalfrezi and the fragrant Jeera Rice makes for a satisfying and delicious meal.
INGREDIENTS
Ingredients for Vegetable Jalfrezi:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 tomatoes, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro leaves, chopped for garnish
Ingredients for Jeera Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- Salt to taste
INSTRUCTIONS
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a medium-sized pot, add the soaked and drained rice, 2 cups of water, and salt. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Heat oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the sliced onions and sauté until golden brown.
- Add the ginger paste and garlic paste, and sauté for a minute until fragrant.
- Add the sliced bell peppers, julienned carrots, cauliflower florets, and broccoli florets. Stir-fry for a few minutes until the vegetables are slightly tender.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to coat the vegetables with the spices.
- Cook for another 5-7 minutes until the vegetables are cooked but still retain their crunch.
- Garnish with fresh chopped cilantro leaves.
- Serve the Vegetable Jalfrezi hot with Jeera Rice.
TIPS
- Feel free to add or substitute vegetables based on your preference. You can include peas, beans, mushrooms, or any other vegetables of your choice.
- Adjust the spice levels by increasing or decreasing the amount of red chili powder used.
- You can also add a tablespoon of tomato paste or cashew paste to make the gravy thicker and creamier.
- Serve the Vegetable Jalfrezi with some naan bread or roti for a complete meal.
- Garnish with additional fresh cilantro leaves for extra flavor and freshness.
NUTRITION VALUE
- Calories: Approximately 350-400 calories
- Carbohydrates: Approximately 60-70 grams
- Protein: Approximately 8-10 grams
- Fat: Approximately 10-12 grams
- Fiber: Approximately 6-8 grams
