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Smoky Vegetable Jalfrezi

This vegetable jalfrezi showcases a vibrant mix of bell peppers, tomatoes, onions, and green chilies cooked over high heat in a cast-iron skillet to mimic smoky, charred flavors. The dish features tender, slightly charred vegetables coated in a rich, spiced sauce, resulting in a colorful, smoky, and crunchy final presentation. Perfect for a quick weeknight meal with bold flavors and appealing textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large yellow onions sliced thin
  • 2 green green chilies whole or sliced
  • 3 red bell peppers chopped into strips
  • 4 medium ripe tomatoes chopped
  • 2 cloves garlic minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1.5 teaspoons garam masala
  • 2 tablespoons vegetable or mustard oil
  • a handful fresh coriander chopped, for garnish

Equipment

  • Cast-iron skillet
  • Wooden spoon
  • Sharp knife
  • Chopping board

Method
 

  1. Start by preheating your cast-iron skillet over high heat until it just begins to smoke, which creates the perfect environment for smoky flavor.
  2. Add a generous splash of oil to the hot skillet, swirling to coat the bottom. Wait until the oil shimmers and smells slightly pungent, indicating it's ready.
  3. Toss in the sliced onions and green chilies, stirring constantly. Sauté for about 2-3 minutes until the onions turn golden and fragrant, and green chilies start to char slightly.
  4. Add the chopped bell peppers and continue to stir. Cook for 4-5 minutes, allowing the edges to char and develop a smoky aroma while vegetables soften slightly.
  5. Stir in the minced garlic along with turmeric, cumin seeds, and garam masala. Cook for about 30 seconds until fragrant, taking care not to burn the spices.
  6. Add the chopped tomatoes and reduce the heat slightly to medium-high. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and deepens in color, with vegetables tender yet still crunchy.
  7. Adjust the seasoning with a squeeze of lemon or extra chili if desired. Taste and make sure the vegetables are charred at the edges, with a smoky, vibrant sauce.
  8. Remove the skillet from heat and sprinkle chopped fresh coriander over the top for a bright, herbal finish. Let sit for a couple of minutes to allow flavors to meld.
  9. Serve your smoky vegetable jalfrezi hot, alongside rice or naan, enjoying the rich aroma and lively textures.

Notes

For extra smoky flavor, briefly char the green chilies before chopping. Adjust spice levels to taste, and feel free to add other vegetables like zucchini or carrots for variety. Resting the dish for a few minutes enhances flavor melding and aroma.