Jalfrezi is spicy Indian style stir-fry dish that is cooked either with vegetables or meat.
Ingredients:
1 onion, diced
2 roma tomatoes, diced
2 garlic pods, peeled and make a paste
1 tsp ginger paste
2 to 4 green chillies, cut lengthwise into 4s
2 tbsp cilantro, chopped finely
6 to 8 cashews, slightly pan fried
1 green bell pepper, cut lengthwise
2 cups of paneer cubes
3 cups of mixed vegetables (I used frozen mixed vegetables)
1/4 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 pinches of kasoori methi
2 tsp Shaan Tandoori Bbq powder
Salt
Method:
1. Heat oil in a pan. When hot, gently place paneer cubes flat on the pan without overcrowding them. Do not move the cubes around. Let them turn golden brown (about 2 to 3 minutes) on medium flame. Turn and shallow fry the other side for another 2 to 3 minutes. Remove and set aside.
2. All your vegetables should be thawed and at room temperature if you are usng frozen ones.
3. Heat oil in a pan. Add the green chilles and fry them slightly. Add onion and fry them till slightly brown (about 3 to 4 minutes). Add the tomatoes, mix well, and fry for another 5 minutes. Add the garlic and ginger paste and chopped cilantro. Sautee for a minute. Add the cumin, coriander, turmeric, and Shaan Tandoori Bbq Masala powder and mix well. Add few tbps of water and mix well. Continue to cook for another 3 to 4 minutes while constantly sauteeing. Take care not to burn this mixture/masala. Remove and set aside. When cooled, make a fine paste in a food processor of the onion/tomato mixture and cashews together. You can add some water if it is too thick.
4. Heat some oil in a pan. Add the mixed vegetables and green peppers and sautee for a 5 minutes. Add two pinches of dried kasoori meth. Add the blended paste back to the pan. Add salt (there is salt in the BBQ powder so use sparingly). Add the heavy cream and mix well. Keep the heat on low and let the vegetables and spices cook together uncovered. Add about 1/4 cup of water and mix. Cook on low heat for 5 to 8 minutes stirring intermittently. Although this is a curry style dish, it is generally a little thick. So let the sauce thicken to your desired consistency. Jalfrezi is ready.
Serve with rotis or rice.
Ingredients:
1 onion, diced
2 roma tomatoes, diced
2 garlic pods, peeled and make a paste
1 tsp ginger paste
2 to 4 green chillies, cut lengthwise into 4s
2 tbsp cilantro, chopped finely
6 to 8 cashews, slightly pan fried
1 green bell pepper, cut lengthwise
2 cups of paneer cubes
3 cups of mixed vegetables (I used frozen mixed vegetables)
1/4 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 pinches of kasoori methi
2 tsp Shaan Tandoori Bbq powder
Salt
Method:
1. Heat oil in a pan. When hot, gently place paneer cubes flat on the pan without overcrowding them. Do not move the cubes around. Let them turn golden brown (about 2 to 3 minutes) on medium flame. Turn and shallow fry the other side for another 2 to 3 minutes. Remove and set aside.
2. All your vegetables should be thawed and at room temperature if you are usng frozen ones.
3. Heat oil in a pan. Add the green chilles and fry them slightly. Add onion and fry them till slightly brown (about 3 to 4 minutes). Add the tomatoes, mix well, and fry for another 5 minutes. Add the garlic and ginger paste and chopped cilantro. Sautee for a minute. Add the cumin, coriander, turmeric, and Shaan Tandoori Bbq Masala powder and mix well. Add few tbps of water and mix well. Continue to cook for another 3 to 4 minutes while constantly sauteeing. Take care not to burn this mixture/masala. Remove and set aside. When cooled, make a fine paste in a food processor of the onion/tomato mixture and cashews together. You can add some water if it is too thick.
4. Heat some oil in a pan. Add the mixed vegetables and green peppers and sautee for a 5 minutes. Add two pinches of dried kasoori meth. Add the blended paste back to the pan. Add salt (there is salt in the BBQ powder so use sparingly). Add the heavy cream and mix well. Keep the heat on low and let the vegetables and spices cook together uncovered. Add about 1/4 cup of water and mix. Cook on low heat for 5 to 8 minutes stirring intermittently. Although this is a curry style dish, it is generally a little thick. So let the sauce thicken to your desired consistency. Jalfrezi is ready.
Serve with rotis or rice.
