“Jalfrezi” this name itself used to make me run away initially. May be it’s the luck I had with these dishes at restaurants, it never pleased my palette until recently I decided to give chef Sokhi’s recipe a try. I love his recipes and has always saved my life with North Indian dishes while I have people over. This recipe is simply superb, its easy to put together and tastes wonderful. Please do give it a try my friends, you are going to change if you have a difference in opinion with jalfrezi like I did…
1. Paneer 200 gms, cut to batons
2. Onion 1 medium, cut strips
Green/red pepper 1 medium, cut to strips
Tomato 1 medium, cut to wedges
3. Green chilly 2 nos, chopped
Ginger 1 TBSP, julienned
4. Red chilly powder 1 tsp
Turmeric powder ½ tsp
5. Garam masala ½ tsp
6. Cumin seeds ½ tsp
7. Vinegar ½ TBSP
8. Tomato ketch up 2 TBSPs
9. Dry red chilly 2 nos, cut to 3 pieces
10. Salt as needed
11. Coriander leaves 2 TBSP, roughly chopped
12. Oil 1 TBSP
- Heat oil in a non-stick pan at medium high heat. Add cumin seeds, dry red chilly and saute until cumin seeds crackle and turn brown in color.
- Next add onion, tomato and bell peppers and toss well with the cumin seeds.
- Add the red chilly powder, turmeric powder, green chilly and ginger. Saute this for 3-4 minutes.
- Add vinegar and mix well to incorporate.
- Next add the tomato ketch up and cook for 2 minutes.
- Now add the paneer batons, salt and garam masala and toss well to mix for 3 minutes.
- Lastly add the chopped coriander leaves and remove from fire.
- Serve hot with rotis, naan or fried rice.
Recipe source: Adapted from chef Harpal Singh Sokhi..