Restaurant-Style Vegetable Jalfrezi (Vegan & Gluten-Free)

You can add or skip whatever seasonal veggies you want from this list. I have added onions, mushrooms, cauliflower, carrots, green peas, bell pepper, beans, and baby corn. It's a great recipe to use up your leftover veggies.
Some more veggies that can be added to Jalfrezi are eggplants, broccoli, zucchini, potatoes, jackfruit, lentils, cabbage, and squash. Basically, add veggies that will cook fast. Vegetables like okra or leafy vegetables (due to their water content) will not work in this recipe. While fresh veggies work best, you can also use frozen vegetables. Thaw and then use them.
To add more protein to this Indian Jalfrezi, add chickpeas, soya nuggets, or pan-fried tofu (or paneer if not vegan) to the mix. In fact, you can also just use one vegetable as the hero ingredient, like Paneer/Tofu Jalfrezi, Cauliflower Jalfrezi, Mushroom Jalfrezi, etc.
To save time, you can use precut stir-fry vegetables available at grocery stores or blanch the cauliflower in advance. This helps speed up the cooking process without compromising on texture or flavor. Be careful not to overcook the vegetables, as they should remain crunchy and vibrant.

It’s important to chop the vegetables as uniformly as possible to ensure even cooking and to prevent them from becoming mushy. Aim for bite-sized pieces—not too small, but not too chunky either. This helps maintain the veggies’ texture and crunch in the dish. If you’re short on time, you can also use precut stir-fry vegetables available at grocery stores for convenience.

Veggie Jalfrezi is perfect for making ahead and storing. You can keep leftovers in the fridge for 4-5 days in an airtight container. It also freezes very well—store it in a freezer-safe container for up to three months. When ready to eat, thaw it overnight in the fridge and reheat gently. If the curry has thickened, add a little water to adjust the consistency before serving.

To make a Jain version of vegetable Jalfrezi, simply skip onions and garlic. Although the flavor profile will change, it remains delicious. Instead of potatoes, use paneer and raw banana for added texture and taste. You can even make a another version using just paneer, calling it Paneer Jalfrezi. This way, you keep the dish Jain-friendly while enjoying its rich flavors.

Yes, Vegetable Jalfrezi is generally considered a healthy dish. It’s packed with colorful vegetables that are stir-fried rather than deep-fried, which helps retain their nutrients and crunch. The dish uses minimal oil and is cooked in a tomato-based gravy, making it lighter and lower in fat compared to cream-based curries. Plus, it’s naturally vegan and can be made gluten-free, soy-free, and nut-free—making it suitable for various dietary needs.

Yes, Veg Jalfrezi can easily be made in the Instant Pot! Simply follow the same steps—adding ingredients in the order mentioned in the stovetop version. Once everything is in, pressure cook on Low for 3 minutes, then do a quick pressure release. Finally, add your garnishes like garam masala, kasuri methi, cilantro, and cashew cream before serving. It’s a convenient one-pot way to make this flavorful curry with minimal effort!rnish.