Mughlai Vegetable Jalfrezi
A rich and creamy take on the classic vegetable jalfrezi. This Mughlai version features a medley of crisp vegetables and soft paneer simmered in a luscious, aromatic tomato-cashew gravy. Perfect with naan or jeera rice.
For 4 servings
Prepare Vegetables, Paneer, and Cashew Paste
- Drain the soaked cashews and blend with 3-4 tablespoons of water to a very smooth paste. Set aside.
- In a pot of boiling water, blanch the diced carrots, french beans, and green peas for 3-4 minutes until crisp-tender. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
- Heat 1 teaspoon of ghee in a non-stick pan over medium heat. Add the paneer cubes and pan-fry for 2-3 minutes until light golden on all sides. Remove and set aside.
Sauté Aromatics
- In the same pan or a kadai, heat the remaining ghee over medium heat.
- Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and the spices are fragrant.
- Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Build the Mughlai Gravy
- Add the tomato puree and cook for 6-8 minutes, stirring frequently, until it thickens and you see ghee separating from the mixture at the edges.
- Add the spice powders: turmeric, Kashmiri red chili powder, coriander powder, and cumin powder. Mix well and cook for 1 minute, stirring continuously.
- Reduce the heat to low. Add the whisked curd and stir vigorously for 2 minutes to prevent it from splitting. The gravy will start to thicken.
Combine and Simmer
- Stir in the smooth cashew paste and cook for another 2-3 minutes until the gravy is thick and creamy.
- Add the blanched vegetables, cubed bell peppers, and fried paneer. Gently toss to coat everything in the gravy.
- Pour in 1 cup of water, add salt and sugar. Stir well.
- Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the vegetables to absorb the flavors.
Finish and Garnish
- Uncover the pan. Stir in the fresh cream and garam masala.
- Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Mix gently.
- Simmer for just one more minute, then turn off the heat.
- Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra rich gravy, you can add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste.
- 2Ensure the curd is at room temperature and whisked well before adding to the gravy on low heat to prevent curdling.
- 3Don't overcook the bell peppers; they should retain a slight crunch for the characteristic jalfrezi texture.
- 4Blanching the vegetables is a key step to ensure they remain colorful and crisp-tender in the final dish.
- 5Adjust the amount of water to achieve your desired gravy consistency. Add a little hot water if it becomes too thick.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-fried), ghee with a neutral oil, curd with a plant-based yogurt, and fresh cream with cashew cream or coconut cream.
SpicierSpicier
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder.
Different VegetablesDifferent Vegetables
Feel free to add other vegetables like baby corn, mushrooms, or cauliflower. Adjust blanching time accordingly.
Nut FreeNut-Free
For a nut-free version, substitute the cashew paste with a paste made from 2 tablespoons of roasted gram flour (besan) cooked in the gravy, or use poppy seed paste.
Why this is on our healthy list.
Rich in Vitamins & Minerals
The diverse medley of vegetables like carrots, beans, peas, and bell peppers provides essential vitamins such as Vitamin A and C, and minerals like potassium, contributing to overall health and immunity.
Good Source of Protein
Paneer is an excellent source of high-quality vegetarian protein, which is crucial for muscle building, cell repair, and keeping you feeling full and satisfied.
Provides Healthy Fats
Cashews contribute heart-healthy monounsaturated fats to the dish, which can help in managing cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
One serving of this Mughlai Vegetable Jalfrezi contains approximately 380-420 calories, depending on the exact amount of ghee and cream used. It's a rich dish best enjoyed as part of a balanced meal.