Vegetable Jalfrezi – Smoky Tangy Veggie Stir fry. Vegan Glutenfree recipe

Vegetable Jalfrezi - Smoky Tangy Veggie Stir fry | Vegan Richa

Huzzah! behold the PPk 100.. All things awesomely vegan and veganly awesome from 2012..
Find a ton of products, recipes, creations, restaurants, blogs and more that were amazing in 2012..
Zoom in at number 94!! 
Yes, that is me right there.. Leaving a mark on 2012.. :)) Thank you everyone at ThePPK!
Last year, my Savji Tempeh made it to the list. It is one of those long recipes which you have to try to believe in the complex flavors!

Lets celebrate with a Restaurant style Indian curry. This Jalfrezi is a spicy smoky vegetable preparation with crunchy veggies, tangy cumin spiced tomatoes. It is one of the simpler curries and should generally be vegan. A well prepared Jalfrezi should not have a creamy curry which you could end up with in restaurants where they use the same gravy for pretty much all dishes:)

Vegetable Jalfrezi - Smoky Tangy Veggie Stir fry | Vegan Richa

Although, my veganized Indian food posts dont get as much traffic as the regular posts( burgers anyone!;). they are slowly getting popular.. People back home are slowly getting onto the healthy or plant based or just care more about own health wagon..
My mom diligently plugs my blog to anyone who mentions any word close to change/diet/health etc..  and sometimes whips her iphone out and shows them too πŸ˜‰ Looks like all that tech training hours I spend with Ma are working in my favor:)

Find lots more vegan-ized Restaurant style curries like Tikka masala, Do pyaaza, Kadhai, Mango curry and more here.  Next on the list is Vindaloo. Drop me any favorite curry you want veganized in the comments.

As with most of the other curries, you can add other veggies, greens, tempeh or Tofu(grilled or fried), lentil meatballs, or even grilled chickpea Tofu(soy-free Tofu) and more.
All of my Indian dishes can run slightly spicy, so taste and adjust.

Make it!

Blanch the vegetables.

Cook the onions till brown.

Cook the bell peppers.

Add cumin, ginger, garlic, tomatoes, chili powder and salt.

Cook until tomatoes are tender and mash them.

Add blanched veggies, browned onions, peppers, peas.

Mix well and cook for 2-3 minutes.

Serve hot topped with chopped cilantro with Rice or Flat bread.

Vegetable Jalfrezi – Veggies in tangy smoky curry.
Allergy Information: Dairy, Egg, Soy, Corn, Yeast, Nut, Gluten free.
Serves 2-4

1 Tablespoon Oil
1/2 medium Red onion sliced
1/2 Red bell pepper sliced
1/2 Green bell pepper sliced
1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
1/2 head of cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.

1/2 teaspoon cumin seeds
1 Tablespoon each of chopped ginger and garlic(optional)
1 teaspoon coriander powder
1/2+ teaspoon garam masala
1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
1/2 teaspoon apple cider vinegar or other vinegar of choice
3/4 teaspoon salt or to taste
1 teaspoon kasuri methi(dried fenugreek leaves – optional)

Bring a pot of water to a boil.
Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
Strain and keep ready.
In a large pan, add 2 teaspoons oil.
Heat on high and add sliced onions.
Saute onions till the edges are brown. (5-7 minutes)
Add liquid smoke or chipotle flakes, mix well for a few seconds.
(Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
Remove bell peppers from pan.
Add a teaspoon of oil, and heat on medium.
Add cumin seeds, ginger, garlic and let cook for a minute
Add in the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
Add in the browned onions, peppers, blanched veggies, salt and mix well.
Add 1-2 Tablespoons water to help the sauce coat the veggies.
Cover and cook for 2-3 minutes.
Take off heat and serve hot topped with chopped cilantro.
Serve with Rice dishes or Flat breads, bread rolls, Roti or Naan.

Vegetable Jalfrezi

This curry is being shared at Allergy Free Wednesdays, Rickis wellness weekend., Slighlty indulgent Tuesdays


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  1. says

    Mmm Jalfrezi is delicious and yours looks great! Excited to see that vegan vindaloo! I’d also be interested in seeing your take on a vegan vegetable korma. I’ve tried a few recipes from vegan cook books before but none ever taste that great, or that authentic.

    • EMC says

      I’m a bit late here, but I’d like to “third” the korma notion. I’ve found a variety of vegan versions, and some are decent, but none really taste like the one from the restaurant I like so much…

      I only recently discovered a love of Indian food, so please do keep these recipes coming! :-) I made your naan tonight and am loving it; I’m trying to replicate the cashew/almond/mango chutney stuffed one from said restaurant too.

  2. says

    congratulations on the ppk, richa! you totally deserve it. everything you make is absolutely phenomenal!

    my mom is very similar with my blog. she’s mentioned several times i should have cards made for her to hand out. she’s adorable πŸ˜‰

    i can’t wait to make this curry. it looks so deliciously spiced and i love anything with red onion in it πŸ˜‰

  3. says

    Indian food, not as popular?! I just can’t imagine… Those viewers who don’t take the bait simply don’t know what they’re missing. Don’t post less of your Indian recipes because of them, because your real fans love getting your secret formulas. πŸ˜‰ I’ve only had jalfrezi out of those shelf-stable pouches, so I’m thrilled to finally get a taste of the real thing. This is a must-make!

    • says

      what.. shelf stable jalfrezi! you need to make the real deal Hannah.. those shelf stable things all taste the same. and never close to the fresh authentic stuff:)

  4. says

    OMG Richa I love the step by step tutorial on this! This looks totally doable for a weeknight meal – I am pinning this to make this week, and will let you know! Congrats on the PPK 100 as well – fantastic!

  5. says

    We love adding liquid smoke into recipes1 YUM You pictures looks amazing!! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy :)

  6. says

    Veganized Indian food posts, are the reason I come here, so thanks for keeping it up. I didn’t even realize you had burger recipes till you mentioned it. I just click on the vegan tab, so I don’t see anything gross. I just want to thank you for tagging stuff properly so I don’t have to see any body parts floating in food, if I need a recipe and can’t handle blocking that kinda thing out that day.

  7. says

    Congrats on the PPK 100, Richa! You more than deserve it. :-) I love all the veggies in this dish and I love how simple it looks! I imagine that this on top of a bowl of rice would be incredible!

  8. Anonymous says

    I’m curious, where do you get your fabulously indian-looking bronce bowls/plates? I have been looking for some like these about everywhere but didn’t happen to find any…

    Apart from that, your dishes sound awesome as aleays :)

  9. says

    I made this, along with channa masala & naan, for a group of 10 at a yoga retreat and it was fantastic! I didn’t even have liquid smoke but it was still delicious. Thanks for such a wonderful crowd-pleasing recipe!

  10. says

    Thank you!
    I made this for lunch today with a few changes. I was trying to find a recipe for a pumpkin, chickpea curry but I also wanted to include lots of vegetables. I made your curry with the addition of broccoli, roast pumpkin and chickpeas. I used the wok method to create a smoky flavour as I didn’t have liquid smoke.
    I will be making this again.


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