Jalfrezi is a popular Indian curry dish usually prepared with stir-fried vegetables /meat cooked in a thick, spiced tomato-based sauce. Green Bell pepper (Capsicum) is the other main ingredient that gives this dish its unique pep.
This particular curry style is believed to have originated during the British Rule in India while trying to re-use leftovers in a creative and flavorful way.
2 - Potato
2 - Carrot
12 - Button Mushroom
1 - Green Bell Pepper (Capsicum)
1/4 Cup - Yellow Corn Kernels
3 Cups - Fresh Spinach Leaves
1 - Onion
1 Tbsp - Ginger Garlic paste
1 1/2 Tbsp - Tomato Paste (Refer Notes)
1/4 Tsp - Turmeric powder
1/2 Tsp - Chilly Powder
2 Tsp - Coriander Powder
3/4 Tsp - Garam Masala
- Heat oil in a saute pan and add Potato, Carrot cook for 10 minutes
- Add Mushroom, Green Pepper, Corn, Spinach and cook until the vegetable are cooked. Add salt.
- Keep the cooked vegetables aside
- Heat some oil in a pan and add onions and ginger-garlic paste. Cook until the onions are golden brown
- Add turmeric, chilly powder, coriander powder and saute for a minute
- Mix in the tomato paste and saute for another minute
- Stir in the cooked vegetables add little water
- Add Garam masala
- Take the pan off the heat and add lime juice and garnish with chopped cilantro
- Serve hot with Poori, Roti, Naan or Rice
Notes and Tips
- Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste. This is available in all grocery stores
- You can use any vegetable in this dish, though Green peppers or Green chilies are considered a must
- If you are health conscious and want to use less oil, you can boil the vegetable instead of stir frying them and add it to the onion-tomato sauce.