Sanjeev Kapoor’s Vegetable and Paneer Jhalfrazie

THIS IS NOT MY OWN RECIPE !!!

This is another one of my North Indian food guru’s recipes. It has lots of vegetables and simple but tasty spices. His book tells me that the dish was invented in the colonial times when servants would cook the leftover meats from the night before with peppers and chillies to make a new dish. The word means spicy and fried. I tend to skimp on the friend and lean more towards the spicy.

When we were little, jhalfrazie was something only grown-ups (my parents) could eat so I didn’t get to taste it until I was much older. Loved the taste then and love it now. Hope you do too…

Vegetable and Paneer Jhalfrazie

Ingredients:

3 cups of vegetable, chopped into long strips (I used 1 carrot, 10 long beans, 1 each of  red,  green pepper/capsicum)

2 medium onions, chopped into long, thin strips

2 medium tomatoes, chopped

400 gms of paneer or Indian cottage cheese, chopped into thin, long pieces (picture 1)

2 tablespoons chopped coriander leaves for decoration

1 and 1/2 tablespoons of vegetable oil

1 teaspoon cumin seeds

2 dried red chillies

1/2 teaspoon of ground turmeric

1 and 1/2 teaspoon red chilli powder

1 teaspoon garam masala (can be purchased from supermarkets)

1 teaspoon salt

2 inch piece of ginger, grated

1 and 1/2 tablespoons of white vinegar

1 teaspoon sugar

Method:

1. Steam the carrots and beans until cooked but still crunchy. Run under cold water and drain again.

2. Heat oil in a pan/wok and when it is hot, add the cumin seeds and allow to turn brown.

3. Add the chillies and onions and sauté until the onions start to turn translucent (picture 2).

4. Add the carrot, beans, capsicum and sauté for another minute (picture 3).

5. Add the turmeric, red chilli powder, garam masala and salt to the vegetables and mix well (picture 4).

6. Add the tomatoes and cook until they are pulpy and coat the vegetables.

7. Add the paneer to the vegetables and mix well.

8. Add the ginger, vinegar and sugar and mix well. Let the vegetables cook for a further minute.

9. Sprinkle the coriander leaves over the jhalfrazie before serving.

10. Serve while hot with unleavened bread or hot basmati rice.

Pronunciation:

jhalfrazie = Jha as in jar + fray + zee

paneer = pun + eer as in eerie

basmati = bas as in bask + muh + thee

Pictures:

Sanjeev Kapoor’s Vegetable Jhalfrezie
1. Main ingredients (other than onion) 2. Saute onions and cumin seeds in oil 3. Add vegetables and mix well 4. Let vegetables cook down slightly 5. Add paneer and mix well 6. Simmer for 5 minutes before serving

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