Veg Jalfrezi Using  Makhani Gravy 

Ingredients (Serves 2–3 portions)

Mixed Vegetables (sliced into strips or juliennes):

• Carrot – ¼ cup

• Beans – ¼ cup

• Cauliflower florets – ¼ cup

• Capsicum (green, red, yellow) – ¼ cup

• Onion – ½ (sliced into petals)

• Tomato – ½ (sliced)

• Paneer – 100 g (optional, cut into strips)

For Stir-fry & Gravy:

• Oil – 1 tbsp

• Butter – ½ tbsp

• Ginger – ½ tsp (juliennes)

• Garlic – ½ tsp (chopped)

• Green chili – 1 (slit or chopped)

• Kashmiri red chili powder – ½ tsp

• Turmeric – a pinch

• Garam masala – ¼ tsp

• Ready Makhani Gravy – 200–250 g

• Tomato ketchup – 1 tbsp

• White vinegar – ½ tsp

• Salt – to taste

• Water – 50 ml (to adjust consistency)

Garnish:

• Coriander – chopped

• Lemon wedge – optional

🔥 Cooking Process

Step 1: Stir-Fry the Veggies

1. Heat 1 tbsp oil + ½ tbsp butter in a wok or pan.

2. Add ginger, garlic, and green chili. Sauté for a few seconds until aromatic.

3. Add carrots, beans, and cauliflower. Stir-fry on high heat for 2–3 minutes.

4. Add onion petals, capsicums, and tomato slices. Sauté another 1–2 minutes. Keep vegetables crunchy.

5. (Optional) Add paneer strips now or at the end while mixing gravy.

Step 2: Add Spices & Gravy

1. Add a pinch of turmeric, ½ tsp chili powder, and ¼ tsp garam masala.

2. Add 1 tbsp tomato ketchup and ½ tsp vinegar.

3. Add 200–250 g ready makhani gravy base and mix well.

4. Adjust consistency with ~50 ml water if needed.

5. Simmer for 2 minutes on low flame to allow flavors to combine.

6. Add salt only if required — taste before adding.

Step 3: Finish & Serve

1. Mix in paneer strips (if not added earlier).

2. Cook for 1 more minute on low flame — do not overcook to retain color and texture.

3. Turn off the heat and garnish with chopped coriander.

🍽️ Final Plating

• Serve in a flat bowl or shallow kadai-style plate.

• Ideal with tandoori roti, butter naan, or even as a filling for wraps and kathi rolls in QSR format.