Vegetable Jalfrezi
Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many alternative spellings) is a type of Indian Chinese cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.
As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one.Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion.
This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet. In Shetland, jalfrezi is often confused with vindaloo due to the paucity of ingredient availability.
In South Asia, chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation.
Ingredients- Oil - 1 tbsp
- Cumin seeds - 1 tsp
- Onions (large) - 1
- Capsicum - 2 (any 2 color)
- Ginger Garlic paste - 1 tbsp
- Salt as needed
- Coriander powder - 2 tsp
- Chilli powder - 2 tsp
- Garam masala - 1 tsp
- Turmeric - 1/4 tsp
- Tomatoes (medium) - 3
- Tomato ketchup - 1 tsp
- Mixed vegetables - 1 bowl (cauliflower,baby corn, beans, carrot) / (any vegetable)
- Dried fenugreek leaves - 1 tsp
Method
- Slice and blanch vegetables and keep aside.
- Blanch tomatoes and make puree.
- Heat oil in pan, add cumin seeds.
- When cumin crackles add sliced onions, saute.
- Add ginger garlic paste and cook till raw smell goes.
- Add sliced capsicums.
- Now, add blanched vegetables.
- Then, add salt, turmeric, coriander powder, chilli powder and garam masala.
- Add tomato puree and cook along with masalas till raw smell goes.
- Add tomato ketchup and toss them well till vegetables get cooked.
- Finally sprinkle fenugreek leaves and serve with roti.
No comments:
Post a Comment