Recipe - Vegetable Jalfrezi


  • ½ cup baby corn, parboiled and diagonally cut
  • ½ cup carrot, parboiled and diagonally cut
  • ½ cup french beans, parboiled and diagonally cut
  • ½ cup cauliflower florets, parboiled
  • ½ cup onions, thinly sliced
  • ¼ cup tomato pulp
  • 1 tsp ginger garlic paste
  • 3 tsp Eagle Subzi Masala
  • 1 tsp Eagle Cumin Seeds (Jeera)
  • ½ tsp Eagle Kashmiri MirchPowder
  • ¼ tsp Eagle Turmeric Powder
  • ½ tsp Eagle KasooriMethi
  • 1 tbsp coriander, finely chopped
  • 2 tbsp oil
  • Salt to taste


  • 01Heat the oil in a deep non-stick kadhai.
  • 02Add cumin seeds, ginger garlic paste and sauté well on a medium flame for a few seconds.
  • 03Add onions and sautéfor 2 minutes over a medium flame.
  • 04Then add tomato pulp, mix well and cook for 1-2 minutes on a medium flame, while stirring occasionally.
  • 05Add all the vegetables, Eagle Kashmiri Mirch powder, Eagle Turmeric Powder, Eagle KasooriMethi, Eagle Subzi Masala, salt and 1 tbsp of water and mix well.
  • 06Cover the lid and cook on a medium flame for 3 minutes, while stirring occasionally.
  • 07Garnish withfinely chopped fresh coriander leaves.
  • 08Serve hot with your choice of bread.