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Indian pub vegetarian dry jalfrezi recipe
Andrea

Indian pub vegetarian dry jalfrezi recipe

The Indian curry Pub Vegetarian Dry Jalfrezi is a flavorful stir-fry dish made with a colorful variety of vegetables tossed in a medley of spices. Unlike the saucy traditional jalfrezi, this dry version is cooked to perfection with bold flavors and a crispy texture. Quick to prepare, it's a satisfying vegetarian dish that pairs beautifully with naan or rice, making it a popular option in Indian pubs.
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Prep Time 30 minutes
Cook Time 23 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the soy tikka:
  • 200g soy chunks, rehydrated and squeezed dry
  • 2 tbsp vegetable oil
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp lemon juice
  • Salt to taste
For the jalfrezi:
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 medium onions, sliced
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 2 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 2 medium tomatoes, chopped
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 3/4 tsp garam masala
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • Salt to taste
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Marinate the soy chunks: In a bowl, mix the rehydrated soy chunks with ginger-garlic paste, garam masala, red chili powder, turmeric powder, lemon juice, and salt. Let it marinate for 15 minutes.
  2. Cook the soy tikka: Heat 2 tbsp vegetable oil in a large pan over medium-high heat (around 375°F or 190°C). Add the marinated soy chunks and cook for 5-7 minutes until they are golden brown and slightly crispy. Remove from the pan and set aside.
  3. In the same pan, heat 3 tbsp vegetable oil over medium-high heat.
  4. Add cumin seeds and let them sizzle for 30 seconds.
  5. Add sliced onions and sauté until they turn golden brown, about 5-7 minutes.
  6. Add ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
  7. Add chopped tomatoes and cook until they soften and oil starts to separate, about 5 minutes.
  8. Add Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix well and cook for 2 minutes.
  9. Add bell peppers and stir-fry for 3-4 minutes. The vegetables should remain slightly crunchy.
  10. Add the cooked soy tikka pieces to the pan and mix well.
  11. Add soy sauce, tomato ketchup, and white vinegar. Mix well and cook for 2 minutes.
  12. Sprinkle garam masala and kasuri methi. Stir to combine.
  13. Cook for an additional 3-5 minutes until the dish is relatively dry with a thick coating on the soy tikka and vegetables.
  14. Garnish with chopped cilantro before serving.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you're a meat lover try out the delicious chicken version of this Jalfrezi right here!!!!