Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chili and onion. This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet. In a survey in 2011, Jalfrezi was rated the most popular dish in Indian restaurants in the United Kingdom. This is a very famous item on any Indian restaurant menu. Vegetable Jalfrezi will add a colorful splash to your plate. It is spicy, delicious and yummy.
- Bell pepper – Red, Green and Yellow (cut in to bite size pieces 1 cup)
- Cauliflower, Potatoes, Carrots (cut in to bite size pieces 1 cup)
- Paneer also known as Indian Feta Cheese and tomatoes (cut in to bite size pieces 1 cup)
- ½ cup of tomato puree
- 1 tsp each – Salt, garlic paste, ginger paste, oil, Garam masala, lemon juice
- ½ turmeric powder
- 2 tsp coriander powder
- In a nonstick pan heat oil add onion and cook 2-3 minutes until light golden.
- Do the same with all vegetables and Paneer one by one and put them aside along with the onions. (3-4 minutes each)
- Take ginger and garlic paste in a pan and sauté it, add tomato puree and cook until the oil separates.
- Now add all vegetables in the pan.
- Add salt, turmeric, coriander powder and Garam masala. Mix everything well and cook for 2-3 minutes so the vegetables get the flavor of the spices.
- Sprinkle some water in the veggies for moisture.
- Add bite size tomatoes and lemon juice.
- Serve it with roti, naan or steamed rice.
Cover Photo Courtesy: Suhana Spices, UK
– Rasila Mamtora
Rasila Mamtora loves nature because she believes nature is the only thing that keeps us alive. She feels the energy between all living things. Rasila is an Indian woman born in small beautiful village named Limdi in Gujarat, India. She has lived in a large-joint family who care about each other. She recollects her Grandma treating her and her siblings with natural aroma medicine when they were sick. Rasila’s Grandma was a strong believer of ‘Au Naturel’. She feels she has inherited the trade genetically. Rasila feels God speaks every hour in nature and through its unlimited broadcasting system . “We must be willing to tune in. GOOD LUCK don’t forget to smile,” she says.