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.
Coriander Leaves – 1 tbsp finely chopped
Oil – 2 tsp
- 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.
Filed under: North Indian gravy, Paneer gravy, Recipes Tagged: babycorn sabzi, corn gravy, pakistani cuisine, panner, peas masala, tri colour capsicum sabzi
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