Jun 112013
 

We deal with peer pressure from schools to work and anywhere else and its better we don’t let them affect us (Easier said than done isn’t it?). I sometimes feel peer pressure is just not applicable to us but to dishes and cuisine. When I heard “Jalfrezi” I immediately assumed that its got to be complicated with rich exotic taste and the hype went on without scanning through the recipe as such. Poor thing I can only imagine if the recipe can run and hide from my expectations. The name is quite a catch and I’m a goner for tongue twisters. Not just me, many of the guest to whom I’ve introduced this dish first comment on the name before tasting them. It’s quite surprising to know that the name “Jalfrezi” comes indirectly from Chinese and from Bengali jhal (spicy food) and Urdu/Persian parhezi (suitable for a diet) —Source wiki. They are quite popular in UK Indian restaurants and are basically spicy curry sautéed with fried marinated meats or vegetables and the gravy is supposed to be dry with thick sauce. For the sake of my ever-expanding waistline I opted to boil vegetables, a small conscious contribution towards good health.

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They taste quite unique and stand out from the usual gravies that are served with roti or rice. The rich taste of coconut extract and the spicy green chillies can scale the gravy high on the spicy scale but the counter balance of thick curds balances and seals the dish to be perfect. Though they tasted excellent when served hot and fresh they also keep well for another day and were tasty with the vegetables absorbing more of the flavors.

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Step-by-Step Pictorial:

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Boil vegetables and cook until the vegetables are cooked but firm about 10 minutes. Drain excess water in colander and pour cold water to stop the cooking process. Keep aside. In a deep pan, add 1 tsp of oil and fry poppy seeds and green chillies. Add onions and 1 tsp ginger-garlic paste and fry till they turn translucent.

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Add chopped tomato and fry till the tomato turn soft. Transfer into a bowl and let it cool. Once cool to touch, grind them into a smooth paste. Keep aside. In the same pan, add the remaining 2 Tbsp of oil, add cardamom, cinnamon, remaining 1/2 tsp of ginger-garlic paste, and ground paste.

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Fry for a minute. Add chilli powder, turmeric powder, salt, coconut extract, and whipped curds. Simmer with lid closed for about 10 minutes.
Add boiled vegetables, mix and again simmer on low heat for another 2 minutes. Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

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Jalfrezi Vegetables

Ingredients

  • Carrot --1 (Cut into big chunks)
  • Beans -- 1/4 cup (I used frozen)
  • Red Bell Pepper -- 1 (roughly chopped)
  • Potato -- 2 small (cut into big chunks)
  • Cauliflower -- 1/2 cup (broken into big florets)
  • Zucchini -- 1 big (cut into big chunks)
  • Oil -- 2 Tbsp + 1 tsp
  • Salt -- to taste
  • Fresh Curds (I used Fage-thick Greek yogurt) -- 2 cups
  • Cardamon -- 2
  • Cinnamon -- 1/4" piece
  • Ginger-Garlic Paste -- 1 tsp + 1/2 tsp
  • Turmeric Powder -- 1/2 tsp
  • Green Chillies -- 2 (adjust to taste)
  • Chilli Powder -- 1 tsp
  • Coconut Extract -- 1/2 cup
  • Poppy seeds -- 1/2 tsp
  • Onion -- 1
  • Tomato -- 2 small

Instructions

  1. Boil vegetables and cook until the vegetables are cooked but firm about 10 minutes. Drain excess water in colander and pour cold water to stop the cooking process. Keep aside.
  2. In a deep pan, add 1 tsp of oil and fry poppy seeds and green chillies. Add onions and 1 tsp ginger-garlic paste and fry till they turn translucent. Add chopped tomato and fry till the tomato turn soft. Transfer into a bowl and let it cool. Once cool to touch, grind them into a smooth paste. Keep aside.
  3. In the same pan, add the remaining 2 Tbsp of oil, add cardamom, cinnamon, remaining 1/2 tsp of ginger-garlic paste, and ground paste. Fry for a minute. Add chilli powder, turmeric powder, salt, coconut extract, and whipped curds. Simmer with lid closed for about 10 minutes.
  4. Add boiled vegetables, mix and again simmer on low heat for another 2 minutes. Garnish with coriander leaves and serve hot with roti or rice. Enjoy!
http://sizzlingveggies.com/sides-for-roti/gravies-for-rotis/jalfrezi-vegetables/

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This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

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  3 Responses to “Jalfrezi Vegetables”

  1. Awesome…never added zucchini before..shall try out next time…

  2. An exotic medley of Jalfrezi Jay!! and using greek yogurt is great too.

  3. Ooooh, that looks great!

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