Mughlai is majorly Non veg , But then It also has some flavors of vegetables also …Jalfrezi recipes originally appeared in cook books of the British Raj as a way of using up leftover by frying them in chilli and onion. This english language usage derived from the bengali word jhālpharezī: in Bengali, jhālmeans spicy food; in Urdu / Persian means, parhezī means suitable for a diet.
This Jalfrezi is a spicy smoky vegetable preparation with crunchy veggies, tangy cumin spiced tomatoes. It is one of the simpler curries and should generally be vegan. A well prepared Jalfrezi should not have a creamy curry but it should have masaladar curry or Dry … But I want a little masaladar curry to go with Mattar Pullav …
1/2 medium Onion sliced
1/2 Red bell pepper sliced
1/2 Green bell pepper sliced
1/2 head of cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed
1/2 teaspoon cumin seeds
1 Tablespoon each of chopped ginger and garlic
1 teaspoon coriander powder
1/2+ teaspoon garam masala
1/2 teaspoon red chili powder
3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
3/4 teaspoon salt or to taste
1 teaspoon kasuri methi(dried fenugreek leaves – optional)
Bring a pot of water to a boil.
Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
Strain and keep ready.
In a large pan, add dollop of Ghee
Heat on high and add sliced onions.
Saute onions till the edges are brown. (5-7 minutes)
(Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
Remove bell peppers from pan.
Add a teaspoon of oil, and heat on medium.
Add cumin seeds, ginger, garlic and let cook for a minute
Add in the tomatoes, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
Add in the browned onions, peppers, blanched veggies, salt and mix well.
Add 1-2 Tablespoons water to help the sauce coat the veggies.
Cover and cook for 2-3 minutes.
Take off heat and serve hot topped with chopped coriander leaves
Mattar Pulao ( Green Pea Pilaf )
- 2 cups basmati rice-washed and soaked for at least 1 hour
2 Tbsp ghee
1 Tbsp cumin seeds
1 Tbsp shredded ginger
2 cups shelled peas
2 tsp coriander powder
1 tsp garam masala
Salt to taste
When the ginger browns a little, add the rice, peas, garam masala, salt . Stir-fry well. Leave uncovered.
Add 4 cups water and bring to a boil. Lower heat and cover.
The rice should be done in about ten minutes. Serve hot.