How to make Vegetable Jhalfraizee -

A simple yet spicy dish of mixed vegetables.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Potatoes (आलू), Onions (प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Vegetable Jhalfraizee checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Bisi Bele Hullianna Khatti Arbi Stuffed Tomatoes Bharwan Parwal

Vegetable Jhalfraizee

Vegetable Jhalfraizee Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Jhalfraizee Recipe

  • Potatoes cut into ¼ inch thick oval shaped slices 2 medium

  • Onions halved and thickly sliced 2 medium

  • Green capsicums cut into 2 inch x ¼ inch x ½ inch pieces 2 medium

  • Carrot cut into 2 inch x ¼ inch x ½ inch pieces, boiled 1 large

  • French beans cut into 2 inch x ¼ inch x ½ inch pieces, blanched 10

  • Cauliflower separated into florets, blanched 1/4 small

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken into 2 2

  • Vinegar 2 tablespoons

  • Tomatoes pureed 4

  • Tomato ketchup 1/3 cup

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Ginger cut into thin strips 2 inch pie

  • Salt to taste

  • Skimmed milk cottage cheese (paneer) cut into 2 inch x ¼ inch x ½ inch pieces 100 grams

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat a non-stick pan and broil cumin seeds and red chillies until the seeds change colour. Add vinegar and two tablespoons of water and cook till slightly reduced. Add tomato puree, tomato ketchup and cook for two to three minutes.

Step 2

Add red chilli powder, turmeric powder, ginger julienne, potato pieces, salt and one cup of water and cook for two to three minutes. Add onion and capsicum and continue to cook for another two to three minutes.

Step 3

Add carrot, French beans, cauliflower florets and toss. Add paneer and toss. Sprinkle garam masala powder and serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.