Vegetable Jalfrezi

A vibrant vegetable stir-fry where every piece retains its bite and color. Toasted spices coat the cauliflower and peppers in a fragrant, dry, and slightly spicy film.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 206
• Protein: 4 g
• Carbs: 16 g
• Fat: 13 g

Ingredients

• 400 g Cauliflower ( in small florets )
• 1 piece Red bell pepper ( in strips )
• 2 piece Carrot ( in batons )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 0.5 piece Fresh cilantro optional ( chopped )
• 20 g Fresh ginger ( grated )
• 2 piece Fresh green chili ( split in half )

Instructions

1. Vegetable preparation

   Cut the cauliflower into small florets of equal size. Cut the peppers and carrots into 3 cm sticks. Slice the onion into thick strips to keep it crunchy. Grate the fresh ginger and split the green chilies in half lengthwise.

2. Spice roasting

   Heat the oil in a wok or large frying pan. Add the cumin seeds. As soon as they sizzle and release their earthy aroma, add the onion.

3. High heat sautéing

   Add the cauliflower and carrots. Sauté for 5 minutes over high heat. The vegetables should color slightly without softening. Stir in the pressed garlic, grated fresh ginger, ginger powder, and green chilies.

4. Coating and finishing

   Add the peppers, turmeric, and chili powder. Stir in the diced tomatoes. Let the tomato juice reduce until it coats the vegetables. Finish with the garam masala.

Chef's tips

• Never cover the pan; the vegetables must fry, not boil in their own steam.
• If the mixture sticks, deglaze with a single tablespoon of water, no more.

Storage

Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of oil to regain the crunch.