How to make Vegetable Jhalfraezi

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Babycorn (बेबी कॉर्न), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

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Vegetable Jhalfraezi Recipe Card

Vegetable Jhalfraezi
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Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Vegetable Jhalfraezi checkout Babycorn Jhalfrezi, Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom . You can also find more Main Course Vegetarian recipes like Pumpkin Curry, Pistewali Gobhi, Colourful Vegetable Basket, Gobhi Manchurian.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Vegetable Jhalfraezi Recipe

  • Babycorn 3-4

  • Potatoes cut into wedges 2 medium

  • Cauliflower separated into floret 1/4 medium

  • Carrot cut into thick strips 1 medium

  • Tindli quartered 15-20

  • French beans cut into 1/2 inch pieces 10-12

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dried red chillies 2

  • Onions 2 chopped and 1 thickly sliced 3 medium

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Tomato puree 1/2 cup

  • Garam masala powder 1/2 teaspoon

  • Vinegar or lemon juice 2 teaspoons

Method

Step 1

Heat oil in a non stick pan. Cut baby corns into diagonal slices.

Step 2

Add cumin seeds, red chillies and chopped onions to the pan and sauté. Add baby corns, potatoes, cauliflower, carrot, tindora, French beans, salt, turmeric powder and ½ tsp red chilli powder and mix well.

Step 3

Cover and cook, stirring and tossing occasionally, till vegetables become tender. Separate layers of the sliced onion and add.

Step 4

Add ginger-garlic paste and mix. Cover and continue to cook. Add tomato puree, 1 tsp red chilli powder and garam masala powder and mix. Cover again and cook till all the vegetables are done.

Step 5

Add vinegar or lemon juice and toss well. Serve hot.