Vegetable Makhni Jalfrezi | How to make Vegetable Makhni Jalfrezi

By Rita Arora  |  1st Dec 2016  |  
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  • Vegetable Makhni Jalfrezi, How to make Vegetable Makhni Jalfrezi
Vegetable Makhni Jalfreziby Rita Arora
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About Vegetable Makhni Jalfrezi Recipe

Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, capsicum, cauliflower etc cooked in a mildly spiced gravy.

Vegetable Makhni Jalfrezi is a delicious dish which is liked by people of all age groups. Vegetable Makhni Jalfrezi by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Vegetable Makhni Jalfrezi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vegetable Makhni Jalfrezi takes 10 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vegetable Makhni Jalfrezi is a good option for you. The flavour of Vegetable Makhni Jalfrezi is tempting and you will enjoy each bite of this. Try this Vegetable Makhni Jalfrezi on weekends and impress your family and friends. You can comment and rate the Vegetable Makhni Jalfrezi recipe on the page below.

Vegetable Makhni Jalfrezi

Ingredients to make Vegetable Makhni Jalfrezi

  • onions 3
  • cashew nuts 1/4 cup
  • Kashmiri red chilly 2 tsp
  • green chilly 1
  • salt
  • butter 2tbsp
  • tomatoes 5
  • sugar 1 tsp
  • Whole garam masala 1 tsp
  • ginger garlic paste 1 tbsp
  • Kasoori methi 1 tsp
  • Vegetables (beans, cauliflower, carrot, baby corn, bell peppers) 100 g
  • onion 1
  • Bell peppers (red, green, yellow) 50 gm
  • Garam masala 1 tsp
  • Spring onions (optional) 1 tbsp
  • coriander chopped 2 tbsp
  • cream 1 tbsp

How to make Vegetable Makhni Jalfrezi

  1. Add whole garam masala in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saut it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
  2. Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  3. Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it.
  4. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  5. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.
  6. Heat butter in a pan add parboiled vegetables cut them into lengthwise (carrot, beans, cauliflower, paneer, baby corns) saute this and add onions, bell peppers (red, green, yellow) saut this for some time and add makhani gravy and cook this for 5 minutes and add garam masala, spring onions (optional), chopped coriander, toss it and add cream and mix it, switch off the flame.

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