Veg Jalfrezi

🔥 Prep

• Rinse and drain the 300 g mixed vegetables; pat dry.
• Peel and dice the 1 pc onion into medium chunks.
• Wash, core, and slice the 1 pc capsicum into strips.
• Blanch the 2 pcs tomatoes in boiling water for 30 seconds, peel, then chop finely.
• Peel and mince 1 tsp ginger.
• Measure 2 tbsp oil, 1 tsp chilli powder, and 1 tsp salt into small bowls for easy access.

🔥 Cook

• 1. Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the diced onion and sauté for 2 minutes until translucent.
• 3. Add the sliced capsicum and stir‑fry for 1–2 minutes until slightly softened but still crisp.
• 4. Toss in the 300 g mixed vegetables and continue to stir‑fry on medium heat for 3–4 minutes, allowing them to retain a bite.
• 5. Stir in the minced ginger and cook for 30 seconds until fragrant.
• 6. Sprinkle 1 tsp chilli powder and 1 tsp salt; mix well and cook for 10 seconds to release the spice aroma.
• 7. Add the chopped tomatoes and increase heat to high; cook, stirring frequently, for 4–5 minutes until the tomatoes break down and the mixture looks glossy but not saucy.
• 8. Reduce heat to medium and let the mixture simmer uncovered for 2–3 minutes to evaporate excess moisture, achieving a semi‑dry texture.
• 9. Taste and adjust salt if needed; give a final quick toss for 30 seconds to coat everything evenly.

🔥 Serve

• Transfer the Veg Jalfrezi to a serving bowl and garnish with freshly chopped cilantro.
• Serve hot with warm Indian breads such as naan, roti, or paratha.
• Pair with steamed basmati rice or jeera rice for a complete meal.
• Offer lemon wedges on the side for an extra tangy squeeze if desired.