Microwave cooking
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The great thing about this curry is the slightly sweet and sour flavour from the peppers and ability to experiment with other combinations of vegetables such as zucchini, aubergines or potatoes, plus it is a freezer-friendly dish.


Carrot, cut lengthwise
: 1 large
French beans, cut lengthwise
: 10-15
: 1/2 cup
Red capsicums, cut lengthwise
: 2 medium
Green peas
: 1/2 cup
Onions, sliced
: 2 medium
Tomatoes, chopped
: 2 medium
Green chilies, slit
: 2 tsp
Fresh ginger, cut in juliennes
: 2 inches piece
Cumin seed
: 1 tsp
Dried fenugreek leaves (kasoori methi)
: 2 tsp
Red chili powder
: 2 tsp
Garam masala powder
: 1 tsp
Turmeric powder
: 1/2 tsp
Olive oil
: 1 tsp
: 1 1/2 tsp
Cottage cheese, cut lengthwise
: 100 g

Vegetable Jalfrezi


  • Steam all the veggies except capsicum(bell pepper) in the microwave.
  • Steam the capsicum separately because it requires very little cooking time.
  • Heat oil in a pot.
  • Add cumin seeds and allow to splutter.
  • Once they stop, add green chillies and onions.
  • Stir-fry until the onions are translucent.
  • Add tomatoes and cook on low heat for 60 seconds.
  • Add the masala powders and salt. Mix well.
  • Cook till the oil separates from the masala.
  • Now, fold in the steamed veggies into this masala mixture.
  • Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
  • Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
  • Add the ginger juliennes and wait for 60 seconds.
  • Serve hot with rotis (Indian flatbreads) or rice.