Jalfrezi is a semi-dry side dish recipe which is a blend of many vegetables, paneer or meat. It 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. Usually it is made with non veg. but here I have made it with mixed vegetables. So basically its Veg Jalfrezi. All Jalfrezi dishes have visible onions, bell pepper, tomatoes. You can try jalfezi with any vegetables of your choice and name it Veg jalfrezi or vegetable jalfrezi :). Jalfrezi is great as stuffing for kathi roll or frankie… It can also be served with soft phulkas.

Try my other side dish for roti or chappathi 

Aloo paneer matar

Channa masala

Navarathna Kurma

Cauliflower Bell pepper stir fry

Capsicum masala

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Veg jalfrezi

Niranjana Sankaranarayanan

Jalfrezi is a semi-dry side dish recipe which is a blend of many vegetables, paneer or meat. It 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. Usually it is made with non veg. but here I have made it with mixed vegetables. So basically its Veg Jalfrezi. 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.

Try my other side dish for roti or chappathi

Aloo paneer matar

Channa masala

Navarathna Kurma

Cauliflower Bell pepper stir fry

Capsicum masala

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Main Course, Side Dish

Cuisine Indian, pakistani

Servings 4

Equipment

• Mixie

Ingredients

  

• 4 nos Baby Corn
• 100 gm Paneer
• 1 no Big Onion
• 1/3 cup Red Bell pepper
• 1/3 cup Yellow bell pepper
• 1/3 cup Green bell pepper
• 1/2 cup Corn
• 1 tbsp Tomato Sauce
• 2 med size Tomato
• 1 tsp Ginger Garlic paste
• 3/4-1 tsp Red Chilli powder
• 1 tsp Garam masala powder
• 2 tsp Coriander powder
• 3/4 tsp Roasted Jeera powder
• 1/2-3/4 cup Water
• To taste Salt
• To garnish Coriander Leaves

For Seasoning

• 2 tsp Oil
• 1/4 tsp Jeera

Instructions

 

• Wash and cut the green, red, yellow bell pepper lengthwise.
• Cut paneer and babycorn into thin long strips.
• Chop the onions lengthwise.
• And then make puree out of tomatoes.
• In a vessel add water and let it boil. Into it add turmeric powder, salt and boil.
• Add baby corn and corn into the water and boil it until it is cooked.
• It should turn soft but not mushy. It should be cooked yet crunchy enough to bite.
• Once done, strain and keep aside.
• In a pan heat ghee, and then cumin seeds. Let it crackle.
• Followed by it add ginger garlic paste and onion fry till soft or transluscent.
• Then add all the three coloured capsicums or bell peppers and mix well.
• At this stage add all the spice powders, salt and mix everything well.
• Add tomato puree, give a quick mix. Add some water and allow them to cook.
• Once they are cooked, add corn and baby corn.
• Allow everything to cook until the raw smell of tomatoes goes off.
• Finally add tomato sauce, paneer and let it cook for two minutes until the masalas blend well with paneer also.
• Garnish with coriander leaves, stir once and switch off.
• Serve hot with roti or pulao or rice.

Video

Notes

We can also add other vegetables like beans, green peas, carrot into this jalfrezi.

Keyword Jalfrezi, Jhalfrezi, Veg jalfrezi

INSTRUCTIONS

• Wash and cut the green, red, yellow bell pepper lengthwise.
• Cut paneer and babycorn into thin long strips.
• Chop the onions lengthwise.
• And then make puree out of tomatoes.
• In a vessel add water and let it boil. Into it add turmeric powder, salt and boil.
• Add baby corn and corn into the water and boil it until it is cooked.
• It should turn soft but not mushy.
• Once done, strain and keep aside.
• In a pan heat ghee, and then cumin seeds. Let it crackle.
• Followed by it add ginger garlic paste and onion fry till soft or transluscent.
• Then add all the three coloured capsicums or bell peppers and mix well.
• At this stage add all the spice powders, salt and mix everything well.
• And then add tomato puree, give a quick mix. Add some water and allow them to cook.
• Add corn and baby corn after other vegetables are cooked.
• Allow everything to cook until the raw smell of tomatoes goes off.
• Finally add tomato sauce, paneer and let it cook for two minutes until the masalas blend well with paneer also.

• Garnish with coriander leaves, stir once and switch off.
• Serve hot with roti or pulao or rice.

Note:

• We can also add other vegetables like beans, green peas, carrot into this jalfrezi.
• Add spices according to your taste. Mine is always mild like my family prefer.
• When using green peas, boil it along with the corn and babycorn.
• And if using beans, carrot add them after the onions, cook them and the add the bell pepper.

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