A vibrant and tangy stir-fry of mixed vegetables cooked in a spicy tomato sauce. This popular restaurant-style dish comes together quickly, making it perfect for a weeknight dinner with roti or naan.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
343cal
13gprotein
19gcarbs
24g
Ingredients
1 pc Carrot (medium, cut into 1-inch batons)
100 g French Beans (trimmed and cut into 1-inch pieces)
100 g Cauliflower (cut into small florets)
1 pc Bell Pepper (large, any color, cut into 1-inch cubes)
A classic North Indian flatbread, layered with ghee and pan-fried on a tawa until golden and flaky. This simple, versatile bread is the perfect partner for any curry, dal, or sabzi.
Vibrant Vegetable Jalfrezi with flaky Tawa Paratha! An energy-giving, perfectly spiced homestyle meal you'll love.
This indian dish is perfect for dinner. With 576.41 calories and 20.67g of protein per serving, it's a high-fiber option for your meal plan.
fat
2 pc Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
1.25 tsp Salt (or to taste)
0.25 cup Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Paneer and Vegetables
Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the paneer cubes and shallow-fry for 2-3 minutes until they are light golden on all sides. Remove and set aside.
Ensure all vegetables are washed, chopped, and ready as per the ingredient list. Keep harder vegetables (carrot, beans, cauliflower) separate from softer ones (bell pepper, baby corn).
2
Create the Masala Base
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it turns translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 5-6 minutes, stirring occasionally, until the masala thickens and oil starts to separate from the sides.
3
Cook the Vegetables
Add the harder vegetables (carrots, beans, cauliflower) to the masala. Add salt and mix thoroughly. Sprinkle a little water (about 1/4 cup), cover the pan, and cook for 6-7 minutes until they are about 70% cooked but still have a bite.
Now, add the softer vegetables (bell peppers, baby corn), onion petals, and cubed tomatoes. Increase the heat to high.
Add the tomato ketchup and white vinegar. Stir-fry continuously for 3-4 minutes. The high heat will cook the vegetables quickly while keeping them crunchy.
4
Finish and Garnish
Reduce the heat to medium. Add the fried paneer cubes, garam masala, and crushed kasuri methi to the pan.
Gently toss everything together to coat well and cook for another 1-2 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot.
233cal
8gprotein
44gcarbs
5gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Salt
1 tbsp Ghee (Melted, for the dough)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape the Parathas (Triangle Method)
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized balls (pedas).
Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
Fold the semi-circle in half again to form a triangle.
Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4
Serve
Repeat the shaping and cooking process for all the remaining dough balls.
Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.
