There are days when your refrigerator is brimming away with fresh vegetables that you procured from your favorite store and there are days when the refrigerator puts on a brave face even though it is all empty and has nothing to offer. Now Vegetable Jalfrezi is a recipe you want to make in the former scenario.
Veg Jalfrezi is basically a semi-dry side dish with assorted veggies sauteed in spicy Indianised tomato based sauce. Rich in flavour, this lunch and dinner recipe is a perfect option to be eaten with naan/roti.
This tangy, sweet, sour, pungent, spicy curry is just lip smacking. It is that simple and filled with flavours and has a little bit of all the tastes. Dinners are way more exciting when the spread look like this.
It is believed that Jalfrezi was originated in Kolkata as the word Jal is the colloquial Bengali word “Jhal phrize”; in Bengali : Jhal means spicy food ; in Urdu/Persian ; parhesi means suitable for a diet.
To make a perfect Jalfrezi, you have to ensure that the veggies added in this curry maintain their crunch, yet roasted to a golden perfection. Although cooking does not too long either and is definitely worth the visual appeal and taste.
Making restaurant style Veg Jalfrezi at home is not difficult at all and it’s also a wholesome and ideal way to camouflage those veggies which usually make your kids/family frown.
Here is the simple recipe :
Category : curry, side dish
Cuisine : North Indian
Servings : 5 to 6
- 4 cups of vegetables (carrots, french beans, tri-coloured peppers, cabbage, onion….cut the veggies length wise)
- 2 tbsp of crushed kasuri methi/dried fenugreek leaves
- 2 tbsp of butter
- Few coriander leaves
For gravy :
- 3 tomatoes, chopped
- 2 onions, chopped
- 1 fist of cashews
- 4 green chillies
- 7 garlic pods
- 1 tsp sugar
- 1 tbsp butter
- 1/4cup fresh cream or as required
- 2 tsp red chilli powder
- 2 tsp garam masala
1. Cut all the veggies into length wise.
2. Cook all the ‘gravy’ ingredients in a pan, till the tomatoes are mushy. Then allow the mixture to cool and grind to a nice paste(without adding water). Keep aside.
3. Heat butter in a pan, saute carrots and beans for 3 to 4 min on high flame….then add the remaining veggies….saute on high flame till tender. Let the veggies a bit crunchy.
4. Now stir in grinded paste and kasuri methi. Saute on medium flame. Adjust the salt and simmer for 2 to 3 minutes…then switch off the flame. Don’t add any water, because it’s a semi-dry curry.
5. That’s it, the curry is ready to gorge upon. Garnish with coriander leaves, fried chillies and cream…serve hot with naan/roti/phulka.
Add veggies of your choice. But don’t skip tri-coloured peppers, they give a unique taste and flavour.
Cut the veggies length wise, don’t over cook them, let them be crunchy.
Adjust the spice level according to your preference.
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