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vegetable jalfrezi recipe – restaurant style | semi- dry veg jalfrezi curry | mix veg stir fry curry



full recipe: https://hebbarskitchen.com/veg-jalfrezi-recipe-vegetable-jalfrezi/

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veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with detailed photo and video recipe. a tasty and flavoured dry curry recipe made with a combination of vegetables in a unique street style tomato sauce. it is basically an indo chinese street cuisine curry recipe that has a strong influence of indo chinese sauce with a hint of indian style. it is generally served as a side to the choice of roti or naan bread recipe but can also be served with dal rice combo meal.
veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with step by step photo and video recipe. curry or sabji recipes are generally made in an onion and tomato-based base with the addition of purpose-based spices. this the general pattern followed across india but can also made in different way with inherited spices and sauces from other neighbouring cuisines. one such unique tomato sauce-based curry is the veg jalfrezi recipe known for its adaption from the indo chinese cuisine.

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45 Comments

  1. I made this dish and turned out great 👍🏼. Pity you tube doesn’t allow for pics to be attached .. as comparison to the original..

  2. How much onion you put man (2 times)? In the whole sabzi, onion would be strongest taste! 😊
    Thanks for the recipe anyway!

  3. Mam i just loved it. Yesterday there were some guest at my place and i serve this recipe and it was a super duper hit…. 😍😍🤤🤤

  4. Anyone able to tell me if I can stir fry the veg then just add some supermarket curry paste and jar jalfrezi sauce? 😂

  5. Ma'am can we add broccoli and if we can then should we half boil it before adding it?

  6. One last thing is missing ..adding cream towards the end will elevate this dish. I used Oat milk cream.

  7. The amount of oil & butter used – my mouth feels like a petrol pump🤢🤢🤢🤢🤮🤮🤮

  8. My sister introduced me to this recipe, ever since it has been my favourite.I Myself have made this so many times.❤️ love to the chef.

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