Gather your ingredients and chop the vegetables into uniform strips or chunks for even cooking. Slice the onion thinly, mince the garlic, grate the ginger, and chop the tomatoes.
Heat a large wok over medium-high heat until shimmering, then add the vegetable oil. Swirl to coat the pan and wait until it just begins to smoke lightly, signaling it's hot enough.
Add the sliced onions to the hot oil, stirring quickly. Cook for about 2-3 minutes until they turn translucent and start to smell sweet, creating a glossy base.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant and aromatic, filling the kitchen with a spicy scent.
Add the carrots and zucchini to the wok, stirring frequently. Cook for 3-4 minutes until they start to soften and pick up some color, hearing a gentle sizzle.
Next, toss in the sliced bell pepper and any softer vegetables. Stir well and cook for another 2-3 minutes until all vegetables are tender yet still vibrant and crisp.
Pour in the chopped tomatoes along with the tomato paste, stirring everything together. Let it cook for 2 minutes until the tomatoes start breaking down and the mixture becomes saucy.
Add the toasted spices—garam masala, turmeric, cumin, and chili powder—and stir to coat the vegetables evenly. Cook for another minute to release their fragrant aroma.
Pour in water to loosen the sauce slightly, stirring to combine. Reduce heat to medium and simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken just a bit.
Squeeze fresh lime juice over the dish and stir in chopped cilantro. Taste and adjust seasoning if needed—adding more lime or salt to balance flavors.
Serve your vibrant vegetable Jalfrezi immediately over warm rice or naan, garnished with extra cilantro if desired. Enjoy the lively, glossy, and lightly smoky flavors in every bite!
