Veg Jalfrezi

Jalfrezi is a flavorful semi-dry side dish originating from Pakistani cuisine, but it has also become popular in Indian culinary traditions. It typically features a vibrant mix of vegetables, paneer (Indian cottage cheese), or meat, marinated and stir-fried in oil to create a thick, aromatic sauce. This dish is celebrated for its spicy and tangy flavors, achieved through a blend of curry spices that give it a distinctly Indian character.

The name “Jalfrezi” has its roots in Bengali and Urdu. In Bengali, ‘Jhal’ means spicy hot, which evolved into ‘Jal’. Some historians suggest that ‘Frezi’ is derived from the Urdu word ‘Parhezi’, referring to someone with a refined or discriminating taste. Traditionally prepared with meat, this version highlights mixed vegetables, hence termed as Veg Jalfrezi.

Key ingredients commonly found in Jalfrezi include onions, bell peppers (capsicum), and tomatoes, which contribute to its robust flavor and colorful appearance. The vegetables are stir-fried to retain their crunchiness while absorbing the rich flavors of the spices and sauces.

Cooking Jalfrezi

To prepare Veg Jalfrezi, begin by marinating the vegetables or paneer in a blend of spices such as cumin, coriander, turmeric, and chili powder. These are then quickly fried in hot oil until they develop a slight char, enhancing their flavor and texture. A touch of tomato-based sauce or gravy is often added to create a semi-dry consistency, making it perfect as a standalone dish or as a filling for wraps like kathi rolls or frankies.

Serving Jalfrezi

Veg Jalfrezi pairs exceptionally well with soft phulkas (Indian flatbreads), naan, or steamed rice, offering a satisfying and wholesome meal. Its versatility allows for endless variations by using different combinations of vegetables, ensuring each preparation retains its unique taste and appeal.

Cultural Significance

Jalfrezi has gained popularity not only for its taste but also for its adaptability across various regional and personal preferences. It is cherished as a comfort food and is often prepared during festive gatherings or special occasions, where its bold flavors and vibrant colors add a festive touch to the dining experience.

By highlighting the origins, preparation methods, key ingredients, and serving suggestions, this detailed description aims to showcase the rich culinary heritage and versatility of Veg Jalfrezi, making it a delightful choice for both everyday meals and special celebrations.

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 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes 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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