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A rich and creamy take on the classic vegetable jalfrezi. This Mughlai version features a medley of crisp vegetables and soft paneer simmered in a luscious, aromatic tomato-cashew gravy. Perfect with naan or jeera rice.
For 4 servings
Prepare Vegetables, Paneer, and Cashew Paste
Sauté Aromatics
Build the Mughlai Gravy
A rich and creamy take on the classic vegetable jalfrezi. This Mughlai version features a medley of crisp vegetables and soft paneer simmered in a luscious, aromatic tomato-cashew gravy. Perfect with naan or jeera rice.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 444.23 calories per serving with 15.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Finish and Garnish
Replace paneer with firm tofu (pan-fried), ghee with a neutral oil, curd with a plant-based yogurt, and fresh cream with cashew cream or coconut cream.
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder.
Feel free to add other vegetables like baby corn, mushrooms, or cauliflower. Adjust blanching time accordingly.
For a nut-free version, substitute the cashew paste with a paste made from 2 tablespoons of roasted gram flour (besan) cooked in the gravy, or use poppy seed paste.
The diverse medley of vegetables like carrots, beans, peas, and bell peppers provides essential vitamins such as Vitamin A and C, and minerals like potassium, contributing to overall health and immunity.
Paneer is an excellent source of high-quality vegetarian protein, which is crucial for muscle building, cell repair, and keeping you feeling full and satisfied.
Cashews contribute heart-healthy monounsaturated fats to the dish, which can help in managing cholesterol levels when consumed as part of a balanced diet.
One serving of this Mughlai Vegetable Jalfrezi contains approximately 380-420 calories, depending on the exact amount of ghee and cream used. It's a rich dish best enjoyed as part of a balanced meal.
It is moderately healthy. It's packed with vitamins and fiber from the vegetables and protein from the paneer. However, the use of ghee, cream, and cashews makes it higher in calories and fat. It's a wholesome dish to enjoy in moderation.
To make it vegan, substitute paneer with firm tofu, ghee with oil, curd with unsweetened plant-based yogurt, and fresh cream with a rich cashew or coconut cream.
Yes, you can use a frozen vegetable mix. Thaw them completely before use and you can skip the blanching step. Add them directly to the gravy along with the bell peppers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gravy may thicken upon cooling; add a splash of warm water or milk when reheating.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
