Servings: 4

Cooking Time: 1 hr 15 minutes approx

Ingredients:

For the gravy –

• 2 Big onions (Boiled)(if onion is of medium size then take 3)
• 2-3 garlic cloves (if cloves are of small size then you can take 4)
• 1 tbsp ginger chopped into big chunks
• 4 -5 green chilies (you can adjust it according to taste)

Others –

• 2 cup cabbage chopped into long julienne
• 1 cup beans chopped into julienne
• 1 cup carrot chopped into julienne
• 1 cup capsicum chopped into julienne
• 1/2 cup onion chopped into julienne
• 3-4 green chilies
• 1/2 cup babycorn chopped into long pieces
• 1/4 cup sweetcorn
• 1 cup paneer cubes
• 4 tbsp refined oil for the gravy
• Oil for deep frying
• 2 tbsp red chili powder (you can adjust it according to taste)
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp sugar
• 1/2 tbsp garam masala
• 1/2 cup heavy cream(malai)
• 4 tbsp tomato ketchup (plain ketchup,do not use any flavored ketchup)
• milk as required
• finely chopped coriander for garnishing

Procedure:

Step 1: First of all boil the onion and when onion is boiled nicely then let it cool down.Then combine boiled onion,garlic cloves,ginger and green chilies in a blender jar and blend it to a smooth paste.

Step 2: In this curry all the vegetables can be either boiled or can be fried and used.But to get a restaurant style curry and for the best taste all the vegetable should  be fried.I will explain both the ways and you can choose any of those according to your liking.

Step 3: First method – Boil the cabbage,beans,carrot,capsicum,baby corn and sweet corn first and then saute all the vegetables and paneer in little butter.We will add onion and green chilies while cooking the gravy so that they are also cooked along with gravy.                 Second method – All the vegetables are deep fried in this.Deep fry all the vegetables but one vegetable at a time like first fry the cabbage in a single batch then beans in another batch,do not mix the vegetables while frying because different vegetable take different time to fry and if we fry all the vegetables mixed together there is a chance that some of them will not be fried properly.So Deep fry cabbage,beans,carrot,capsicum,onion,green chilies,baby corn and panner in separate batches and take them out on absorbent paper to soak any excess oil.

Step 4: Take oil in a kadhai and when oil is hot enough then add the onion paste which we have made in step 1.Add salt,turmeric,red chili powder,coriander powder,cumin powder and sugar.Stir the mixture nicely.Cover and cook the gravy on medium flame.If you are using first method of step 3 i.e. boiling the vegetables then add onion and green chilies into the gravy when it is half cooked and then continue cooking the gravy till it starts leaving the oil.If you are using second method then all the vegetables are added after the gravy is cooked nicely.

Step 5: When the gravy starts leaving oil then it means that gravy is cooked properly,then add garam masala,tomato ketchup and cream.Mix nicely and let it simmer for about a minute.

Step 6: Add all the fried/boiled vegetables now along with paneer and sweet corn.Mix all the vegetables nicely in the gravy.If the curry is too dense then you can add milk according to your preference.Super delicious restaurant style jalfrezi is ready.Garnish with coriander and serve with naan,roti,paratha or any bread of your choice.Enjoy!!

Handy Tip:-

1)If you have any party or guest are coming over for dinner then you can make this curry a day ahead and store it in refrigerator.It stays good for about 2-3 days.Before serving just take it out in a serving dish,add little milk and warm it up in microwave and serve.

2)Add more green chilies or red chili powder if you want the curry to be extra hot.

Please share your comments, feel free to post / email me your queries or if you need any additional details.