Mixed Vegetable and chick peas jalfrezi

Jalfrezi Curry is a name which I hear a lot in UK and most Indian restaurants serve a form of Jalfrezi curry. I had never come across this name before whilst growing up in Kenya and India.  According to Wikipedia – Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many alternative spellings) is a type of South Asian curry which involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream.[1] Other main ingredients include bell pepper, onion and tomato.[2]

For my birthday a couple of weeks a go we ordered a vegetable jalfrezi from a famous Indian takeaway in London.  We didn’t enjoy the curry very much as it was quite dry and spicy.  I really regretted ordering a takeaway as I know I could have created a vegetable jalfrezi to my taste.  So I cooked this last week and we all enjoyed it a lot with my triangle parathas, saffron rice and raita.

Ingredients for 4 servings:

    • 3 cups mixed vegetables:  we used green beans, soya beans, broccoli, carrots, peas, sweet potatoes. red peppers
    • 1 cup of boiled chick peas ( I soaked some chickpeas and pressure cooked them the day before)
    • ½cup fresh fenugreek
    • 1 onion
    • 3-4 cloves of garlic
    • 2-3 green chilies
    • 1 inch piece of fresh ginger
    • 3 tbls sunflower oil
    • 1 tsp mustard seeds
    • 1 tsp salt
    • ½ tsp chili powder
    • 1 tsp turmeric powder
    • 2 tsp mixture of coriander and cumin powder (often called dhana jeeru)
    • 2 tsp lemon juice
    • 1 tsp jaggery or brown sugar
    • 1 cup of passata
    • 1 cup double cream


1.  Blend the fresh chilies, garlic, onion and ginger to make a paste.  I usually use a food processor.

2.  Heat the oil and add in the dry mustard seeds.  Once they stop popping, add in the ginger, garlic, onion and chili paste and cook for a couple of minutes.   Next add the passata and allow it to boil for a minute.  Now add all the dry spices -salt, chili powder, turmeric, coriander and cumin powder and the brown sugar.

3. Now add all the mixed vegetables including the fenugreek plus the boiled chick peas together with 2 cups of water and allow it to simmer until the vegetables have softened.


4.  Once the vegetables are soft, add the lemon juice and cook for 5 minutes.  Just before serving, add the double cream to the jalfrezi, heat it and serve it warm with rice.P1200833

How many of you love jalfrezi?

  • Jacqueline Gum

    I have never heard of Jalfrezi Curry but the recipe sounds delicious. I may have to search to find fenugreek…I’ve not heard of that either. Maybe I’m living a too sheltered life!

    • MinaJoshi5409

      Jacqueline – you can leave out the fenugreek or substitute it with spinach.

  • Sona S

    Jalfrezi is one of my fav curries. This mix veg looks delicious and love the addition of chickpeas making it protein rich.

  • Shobha

    The gravy looks so delicious.. I have made jalfrezi with veggies but never added chickpeas to it.

  • Thx for this recipe, Mina. I really love chick peas and al always looking for new ways to use them.

  • Mina, every time I read one of your posts I wish that I live next door to you. I would be there all the time as ‘your little helper’. I love spicy foods but since my husband can’t tolerate them we don’t have them often but I may try this and freeze it in small portions so I can have it once the spicy craving hits. Sounds absolutely delicious.

    • MinaJoshi5409

      Lenie – Freezing in small portions is a good idea.

  • I have always loved spicy foods so for the life of my I have no idea why I’ve always shied away from curry. In fact I’ve only had it once and it was practically forced on me by a date who insisted I’d like it – and in fact I did. This sounds wonderful so maybe it’s time to spread my taste bud wings. 🙂

  • Phoenicia

    I much prefer eating an Indian meal to having a Chinese meal. It somehow seems more of a treat rather than every day food.

    I like chicken dhansak mixed with chicken vindaloo. Mine and my husband’s favourite dish. The sweetness mixed with pepper is ooh so tasty!

    I tend to go easy on the nan due to watching my carb intake but it is just as nice with a few poppadoms and salad.

  • Based on the ingredient list, I know the taste profile of this dish would be right up my alley. I love Indian food, but don’t eat it nearly often enough. Your posts remind me of that often and prompt me to give it a try more than I would otherwise.

    • MinaJoshi5409

      Hope you will try out some of recipes one of these days!

  • This looks delicious (love the heart shaped bowl!) and I admire your talent for making up a recipe to something you’ve eaten at a restaurant. I think I would really like this one!

    • MinaJoshi5409

      I love experimenting with spices and trying out recipes. My poor family have to approve or disapprove the dish.

  • Krystyna Lagowski

    Good heavens, my mouth is watering! I adore Indian food, but I’m often intimidated by the complexity of it. Thank you for breaking this down into simple ingredients and step-by-step instructions!

    • MinaJoshi5409

      Indian food is not as difficult to make as everyone makes out!! My students are always amazed at how tasty curries turn out with so little effort.

  • I’ve tried a number of your recipes and they’re delicious. This curry looks great and I love the heart shaped bowl. I know I’ll be giving this a try AND I know I’ll love it!

    • MinaJoshi5409

      Do share pictures of any recipes you try on my facebook page. I am always interested to know if my recipes work for others.

  • It looks delicious but as someone who’s not able to eat even medium heat dishes could I just cut down on the chillies? I’m about due to make a curry!

    • MinaJoshi5409

      You can leave out the chilies. If you do want a bit of a hot curry, just add pepper or dry flaked chilies when serving.

  • Rose M Griffith

    Passed this along to the chef in the house–sounds delicious! I love curries.

    • MinaJoshi5409

      Hope he makes it and you can blog about it?

  • The thing that drives me crazy when I go to most Indian restaurants is that I can either get a dish with vegetables, or one with legumes. I now order a vegetable curry and ask them to add chickpeas. The waiter always looks at me like I’m crazy, but they do oblige. Anyway, this dish looks like the perfect dish for me. Yum!

    • MinaJoshi5409

      Erica-Most Indians tend to cook legumes separate from vegetables. Sometimes, they may add potatoes to chickpeas but kidney beans, black eyed beans, dalls all get cooked as a separate dish. I did get a strange look from my hubby when I added chick peas to the Jalfrezi curry but it tasted great so I am going to do it more often.

  • William Rusho

    What a unique spice. I will admit, I never used curry in anything. Maybe I can try this to start out.

    • MinaJoshi5409

      Curry is an acquired taste. You either like it or hate it. I hope you fall in love with it.

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