VEG. JALFREZI (VEGETABLES & COTTAGE CHEESE COOKED IN A MUGHAL STYLE)

VEG. JALFREZI (MARINATED VEGETABLES & COTTAGE CHEESE COOKED IN A MUGHAL STYLE)

 Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of curry in which marinated pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream.^[1] Other main ingredients include peppers, onion and tomato. From the times of the Chinese, when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Chinese and Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  It is the most popular dish in UK Indian restaurants. (Info courtesy- Wikipedia)

 

 

My husband Yo likes rich mughalai food especially when it is loaded with vegetables, He always orders for dishes like these in the restaurant. What can be made in the restaurant can be made better and healthier at home, hence I decided to surprise him one evening with this wonderful dish and he (being a man of few words and not very generous with his compliments unless asked for) gave me his feedback in action, when I saw him licking his fingers and finishing bowl after bowls until I had to make more chappatis than his usual quota to eat with the Jalfrezi. 

I have explained to you both ways how to cook this by without marinating (below) and by marinating(under Tips). Try both ways. Enjoy!!!!!

 

 

 

 

Ingredients

Onion – 1

Tomatoes – 6

Capsicum – 1 (You can use different colors for added color to the dish)

Potatoes  - 1

Carrots – 1-2

Green peas – 1 cup

Beans – 1 cup

Cauliflower florets – 1 cup

Baby corn – 2-3 (Optional)

Paneer (Indian Cottage cheese) – 1 cup (Optional)

Ginger Paste – ½ tsp

Garlic Paste – ½ tsp (Optional)

Cumin Seeds – 1 tsp

Kasuri Methi powder – 1 tsp

Turmeric powder – ¼ tsp

Coriander powder -2 tsps

Cumin powder – 1 tsp

Chilly powder – 2 tsps

Kitchen King Masala – 1 tsp

Fresh garam masala – 1 tsp

Salt as per taste

Oil – 3-4 tbsps

Fresh green coriander leaves for garnish – 1 tbsp

Fresh cream – 1 cup (optional)

Method

Cut all the vegetables into long medium sized strips as shown in the picture.

Chop the onions into small pieces or you can chop them into fine strips as well.

Heat oil in a pan and add cumin seeds. Once they start to sizzle, add onions and ginger-garlic paste. Saute` on medium-low heat for few minutes.

Add the tomatoes and sauté  until the tomato is mushy. Now add in the capsicum and sauté for a few minutes. Add in the vegetables. Now add in all the masala powders and salt as per taste, mix well and cook covered. The vegetables will release their own water. Don’t add in extra water. Cook covered on a low flame. Keep stirring once or twice in the middle.
Check after some time if the vegetables are taking too long to cook add 2-3 tablespoons of water and cook covered for some time. Cook until the vegetables are still crunchy and not mushy.

At this point of time add in the paneer. Squeeze the water out of the paneer pieces and them to the vegetables. Mix gently else your paneer will get crumbled. Ensure that the spices evenly coat the paneer. Let this cook covered on a low flame for another 10-15 minutes. You will notice that the oil starts to rise from the sides indicating that the dish is done. After this, turn off the flame. Serve hot garnished with freshly chopped coriander leaves. Enjoy this delicacy with fulkas, parathas, naans, rotis or rice.
 

Tips

• You can make this dish richer by adding 1 cup of fresh cream. If you are doing this, add the cream at the end, mix well and cook for 5 minutes
• You can marinate the vegetables for added taste.-  In a bowl add in some oil, the ginger-garlic paste, the masala powders, salt as per taste and all the vegetables and the paneer and leave it covered overnight in the refrigerator. In the morning cook as above (except don’t add in the ginger-garlic paste and the masalas and salt). In the oil, sauté the cumin seeds, onions, tomatoes and capsicum & add in the marinated vegetables, sauté and cook until crisp and crunchy and serve garnished with coriander leaves. Since its marinated it cooks faster. Try to remove the paneer and add it during the last 5 minutes of cooking. Otherwise the paneer may crumble.