Vegetable Jalfrazie, Veg Punjabi Restaurant Style Jalfrazie

Tarla.Dalal's picture

Nov. 25, 2016

A brilliant assortment of veggies, with vibrant colours, crisp textures and varied flavours comes together with a range of flavour-givers such as tomato pulp, onions, ginger, garlic and spice powders to make a super-tasty semi-dry subzi. A dash of coriander and dried fenugreek leaves boosts the flavour and aroma of this dish sharply, making it a real treat to the senses. Serve it hot with Pudina Naan or Paneer Kulcha.


Baby corn 1/2 Cup (8 tbs) , diagonally cut and parboiled
Onions 1/2 Cup (8 tbs) , thinly sliced
Carrot 1/2 Cup (8 tbs) , diagonally cut and parboiled
French beans 1/2 Cup (8 tbs) , diagonally cut and parboiled
Cauliflower florets 1/2 Cup (8 tbs) , parboiled
Oil 2 Tablespoon
Cumin seeds 1 Teaspoon
Ginger paste 1/2 Teaspoon
Garlic paste 1 Teaspoon
Chilli powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Dhania jeera powder 1 Teaspoon
Garam masala 1 Teaspoon
Dried fenugreek leaves 1/2 Teaspoon
Salt To Taste
Fresh tomato pulp 1/4 Cup (4 tbs)
Coriander 1 Tablespoon , finely chopped



1. Heat the oil in a non-stick kadhai, add the cumin seeds, ginger paste and garlic paste and sauté on a medium flame for a few seconds.

2. Add the onions and sauté on a medium flame for 2 minutes.

3. Add all the vegetables, chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, dried fenugreek leaves, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.

4. Add the fresh tomato pulp and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.


5. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 7 Minutes
Ready In: 7 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 156Calories from Fat 100

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 365 mg15.21%

Total Carbohydrates 12 g4%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet