Vegan

Vegetable Jalfrezi

Vegan
Vegetarian
Authentic North Indian
Authentic Asian
Portions2 peopleChangeTiming 40 minsView
Ingredients15 IngredientsViewSwitzerland48 % localView
  • 100  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 150  grams cauliflower
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 1  teaspoon cumin powder
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  • 0.5  teaspoon curcuma powder
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 50  grams fresh green beans
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    This ingredient is currently available from foreign production
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  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 3  fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 100  grams frozen peas
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    Where can I buy it locally?
  • 0.75  teaspoon garam masala
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  • 1  teaspoon garlic paste
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  • 50  grams green peppers
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 1.5  teaspoons ground coriander
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  teaspoon paprika powder
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    This ingredient is currently available from seasonal local production
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  • 1.5  teaspoons salt
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  • 3  tablespoons soybean oil
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 3 fresh tomatoes and cut them into pieces of around 1 cm
Peel and cut 1 fresh onion into pieces of around 2 cm
Wash 50 grams green peppers, peel 100 grams carrots and cut both ingredients into sticks of around 1 cm width and 3 cm length
Add 3 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add 1 teaspoon cumin powder to the oil and heat it for 1 minute
Add the onion to the cumin powder and sauté them for about 5 minutes
Wash 150 grams cauliflower and cut it into small florets
Add the tomato pieces to the onions and sauté the tomato onion mixture for about 5 minutes
Wash 50 grams fresh green beans, cut off the ends and cut them into pieces of around 3 cm length
Season the tomato onion mixture with 1 teaspoon paprika powder, 0.5 teaspoon curcuma powder, 1 teaspoon garlic paste, 1.5 teaspoons ground coriander, 0.75 teaspoon garam masala and 1.5 teaspoons salt, mix well and sauté the mixture for 1 minute
Add the beans, cauliflower, carrots, peppers and 100 grams frozen peas to the spice mix, cover the frying pan with a lid and cook the Jalfrezi over medium heat for about 10 minutes
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Vegetable Jalfrezi

flag of India
North India

Timing 40 mins
Portions2 people
Ingredients15 Ingredients

Ingredients

  • 100  grams carrots
  • 150  grams cauliflower
  • 1  teaspoon cumin powder
  • 0.5  teaspoon curcuma powder
  • 50  grams fresh green beans
  • 1  fresh onion
  • 3  fresh tomatoes
  • 100  grams frozen peas
  • 0.75  teaspoon garam masala
  • 1  teaspoon garlic paste
  • 50  grams green peppers
  • 1.5  teaspoons ground coriander
  • 1  teaspoon paprika powder
  • 1.5  teaspoons salt
  • 3  tablespoons soybean oil

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Tools

  • 1 large frying pan with lid
  • 1 cutting board
  • 1 knife

Vegetable Jalfrezi

flag of India
North India

Instructions

Wash 3 fresh tomatoes and cut them into pieces of around 1 cm
Peel and cut 1 fresh onion into pieces of around 2 cm
Wash 50 grams green peppers, peel 100 grams carrots and cut both ingredients into sticks of around 1 cm width and 3 cm length
Add 3 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add 1 teaspoon cumin powder to the oil and heat it for 1 minute
Add the onion to the cumin powder and sauté them for about 5 minutes
Wash 150 grams cauliflower and cut it into small florets
Add the tomato pieces to the onions and sauté the tomato onion mixture for about 5 minutes
Wash 50 grams fresh green beans, cut off the ends and cut them into pieces of around 3 cm length
Season the tomato onion mixture with 1 teaspoon paprika powder, 0.5 teaspoon curcuma powder, 1 teaspoon garlic paste, 1.5 teaspoons ground coriander, 0.75 teaspoon garam masala and 1.5 teaspoons salt, mix well and sauté the mixture for 1 minute
Add the beans, cauliflower, carrots, peppers and 100 grams frozen peas to the spice mix, cover the frying pan with a lid and cook the Jalfrezi over medium heat for about 10 minutes