Jalfrezi is originally a stir fried vegetable in a spicy thick gravy. And then it evolved with different variations to many tasty recipes. To prepare this dish, we have to make the Jalfrezi masala which can be stored for two to three days and stored in a freezer for 15 to 20 days. This dish is a favorite dish in the restaurants. It can be served with Rice, Roti and Nan etc.
For Jalfrezi Masala:
Oil – 1 tsp
Cumin Seed – ½ tsp
Onion (medium sized) – 1 (sliced)
Tomato (medium sized) – 2 (finely chopped)
Coriander Seed Powder– 1 tsp
Turmeric Powder – ¼ tsp
Red Chilli Powder- 2 tsp
Salt to taste
For the Main recipe:
Oil – 2 tbsp
Red Chilli – 2 (broken)
Onion (Large sized) – 1 (sliced)
Tomato – 1 (deseeded and sliced)
Large Capsicum – 1 (sliced)
Jalfrezi Masala – 3 tbsp (you will see how to make this masala below)
Garam Masala – 1/8 tsp
Tomato Sauce – 1 ½ tbsp
Ginger (cut into juliennes) – 1 tbsp
Cottage Cheese (Paneer) – 200 Gms (cut into cubes)
Finely chopped Coriander Leaves – 2 tsp
Lemon Juice – ½ tsp
Method for making the Jalfrezi Masala:
Heat 1 tsp of Oil in a pan. Add Cumin Seeds and allow then to crackle. Add the sliced Onion and salt. Sauté it till it turns translucent.
Add Tomatoes and stir cook for 2 minutes.
Add 2 tsp of Chilli Powder. Add the Turmeric Powder.
Mix then well till the Oil starts separating from the gravy. Remove the pan from the flame. Keep aside and allow it to cool. When it becomes cool, blend it into a fine puree. Add very little water, if required, during blending.
Method for making the Jalfrezi:
Heat 2 tbsp of Oil in a pan. Add the broken red Chillies. Stir for a few seconds. Add the sliced Onion. Sauté them for a minute in medium flame.
Add the sliced Capsicum and stir cook for a minute in medium flame.
Add the sliced Tomatoes.
Mix well and add 5 tbsp of the Jalfrezi masala paste, 1 tbsp of Tomato Sauce, Garam Masala Powder and Ginger Juliennes. Stir cook for 2 minutes.
Add the Paneer. Stir it gently.
Cover the pan and cook for a minute in low to medium flame. Remove the lid. Add the Coriander Leaves and mix. Switch off the flame after few seconds. Add the Lemon juice and mix again.
Garnish with Coriander Leaves and Ginger Juliennes. Serve with Rice, Chappati, Naan etc.
Keep the texture of the vegetable crunchy.
Store the remaining Jalfrezi Masala gravy in the freezer. It can be stored for at least a month and used.
You can add this gravy to any other Punjabi Dish or gravy as well.