Jalfrezi is a Pakistani cuisine that involves frying marinated vegetable in oil to make dry, thick sauce. It is an Indian version of Chinese stir-fry made with curry spices. In Bengal, ‘Jhal’ means spicy hot. Jhal led to Jal. Some historians have asserted that Frezi is derived from the Urdu word ‘Parhezi’, Parhezi is a person with discriminating taste.  All Jalfrezi dishes have visible onions, bell pepper, tomatoes. You can try jalfezi with any vegetables of your choice and name it vegetable jalfrezi :). Jalfrezi is great as stuffing for kathi roll or frankie… It can also be served with soft phulkas.

INGREDIENTS

 

• Wash and cut the baby corn, panner and Capsicums into thin long strips. Chop the onions lengthwise. Make puree out of tomatoes.
• Add babycorn, required salt and add 1/2 cup water and let it boil till baby corn turns soft(not mushy, it should be cooked yet crunchy enough to bite).
• Similarly boil the peas and corn with salt and turmeric. Strain and keep aside.
•  In a pan heat oil – add jeera let it crackle then add ginger garlic paste and onion fry till slightly brown.
• Then add all the three coloured capsicums and all the masala powders.
• Then add tomato puree. Give a quick mix and allow them to cook.
• Once they are cooked, add peas, corn and baby corn.
• Finally add paneer, sauce and let it cook for 2mins for the masalas to blend well with paneer also.
• Then garnish with coriander leaves, stir once and switch off.
• Serve hot with roti or pulao or rice.