Jalfrezi is a tangy, spicy curry traditionally in the past made with paneer or meat or vegetables with capsicum, onion and tomatoes. This dish originates from west Bengal. This name is derived from two bengali words “Jal” or “Jhal” which means “spicy” and “frezi” which means “stir fried”. This dish is usually served with chapati or tandoori roti.
- 200 gms Paneer
- 1 Green capsicum (medium)
- 2 Onion (medium)
- 2 Tomatoes (medium)
- 2 inch ginger (cut into juliennes)
- 4-5 Dry red chillies (use Kashmiri red chillies)
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Kitchen King Masala
- 1 tsp Cumin seeds
- 3 tbsp Vegetable Oil
- Salt to taste
- Thinly slice onion, tomato and green capsicum. Cut ginger into thin juliennes. Cut paneer in 1" by ½" cubes.200 gms Paneer, 1 Green capsicum (medium), 2 Onion (medium), 2 Tomatoes (medium), 2 inch ginger
- In a flat bottom pan, add oil. Once it is hot, add cumin seeds, ginger juliennes (reserve 3-4 juliennes for garnishing) and dry red chillies. Saute for 2-3 minutes.4-5 Dry red chillies, 1 tsp Cumin seeds, 3 tbsp Vegetable Oil, 2 inch ginger
- Add sliced onion. Add ½ tsp salt so that onion softens well. Sauté for 3-4 minutes until onion turns translucent.2 Onion (medium)
- Add sliced capsicum and continue to sauté further for 3-4 minutes until it softens slightly.1 Green capsicum (medium)
- Add sliced tomatoes. Continue to sauté until tomatoes soften.2 Tomatoes (medium)
- Add kashmiri red chilli powder, garam masala, kitchen king masala. Combine well and sauté until well combined.2 tsp Kashmiri Red Chilli Powder, 1 tsp Garam Masala, 1 tsp Kitchen King Masala
- Add paneer cubes. Mix well so that all the paneer cubes are coated well with the the masala / gravy. Adjust salt to taste and mix well. Make sure that paneer cubes are not crumpled.200 gms Paneer
- Continue to cook covered for another 5-8 minutes.
- Garnish with reserved ginger juliennes and serve hot.