“Eat your greens” is one thing our mother and father have been telling us since childhood. Vegetables are filled with nutritional vitamins and minerals that endorse total well-being. But do not all of us wrestle with consuming our greens fortunately? Well, Chef Kunal Kapoor is right here with an answer. Sharing a recipe from his cookbook, the star chef has put the greens to good use. What is he making? A scrumptious bowl of Jhalfrezi. According to the chef, Jhalfrezi is one recipe you’ll discover on each menu in India. This dish is flexible and could be made out of seasonal greens.

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How To Make Veg Jalfrezi – Recipe By Chef Kunal Kapur:

Ghee – 2 tbsp

Cumin – 2 tsp

Onion (chopped) – half cup

Ginger (chopped) – 1 tbsp

Garlic (chopped) – 1 tbsp

Green Chillies (slit and deseeded) – 3 no

Tomatoes, (chopped) – 1 cup

Tomatoes (contemporary puree) – half cup

Salt To Taste

Turmeric Powder – half tsp

Kashmiri Chilli Powder – half tbsp

Coriander Powder – half tbsp

Cumin Powder – 1 tsp

Garam Masala Powder – 1 tsp

Gobi (florets) – half cup

Green Beans (julienne) – half cup

Carrots (julienne) – half cup

Cabbage (sliced) – 1 cup

Green Capsicum (julienne) – one-fourth cup

Yellow Capsicum (julienne) – one-fourth cup

Red Capsicum (julienne) – one-fourth cup

Coriander (chopped) – handful

Paneer (fingers) – 100 gm

Green Chillies (slit) – 2 no

Onion (sliced) – one-fourth cup

Lemon Juice – half tbsp


  • Heat a cauldron (metallic pot) with desi ghee. Add cumin seeds and diced onions. Stir fry.
  • Now, add ginger and garlic. Give it a fast stir and ensure the onions are usually not brown. To add the spicy flavour pop in some inexperienced chillies.
  • Next, throw in diced tomatoes in addition to the tomato puree. Sprinkle salt as per style. Add turmeric, pink chilli, coriander, cumin, and garam masala powder to the combination. And give it a mixture.
  • Once the tomatoes are cooked and masala is prepared, it is time to add your favorite greens like cauliflower, beans, carrot, cabbage. In case you’re including cauliflower, be sure to add it first and cook dinner it properly earlier than including different greens.
  • Add some water, flip the flame low and canopy the utensil with a lid. Leave the greens to get cooked.
  • Now improve the flame and add capsicums, paneer, chopped coriander leaves and onions. A touch of lemon. Sprinkle some salt and provides it a lightweight stir – choose and drop.

And, your scrumptious bowl of Jhalfrezi is able to be relished. Happy weekend, everybody!

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