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Introduction

Jhalfrezi belongs to the North Indian cuisine. Jhalfrezi is derived from the word Jhal which means spicy. It’s a super spicy recipe which is packed with goodness of veggies and cottage cheese. This recipe was given a healthier twist by my mom who started using paneer.

Ingredients

Carrots- 1 cup (3 to 4 medium sized)
Beans- 1 cup
Capsicum- 2 (medium sized)
Onions- 3 (medium sized)
Cottage cheese- 200 grams
Tomatoes- 3 (medium sized)
Garlic- 7 to 8 cloves (finely chopped)
Ginger- 1 inch (finely chopped)
Green chillies- 5 to 6
Turmeric powder- 1/3 tablespoon
Salt- as per taste
Red chilli powder- 1/3 tablespoon
Garam masala- 1/2 tablespoon
Tomato ketchup- 3 tablespoon
Vinegar- 2 tablespoon
Sugar- 1 to 2 tablespoon
Black pepper powder- 1/2 tablespoon
Refined oil- 7 to 8 tablespoon

Step by step recipe with images

1) Firstly wash and chop the carrots, beans, capsicum and onions into batonnets.

2) Finely chop the ginger, garlic, chillies and 1 medium sized onion.

3) Chop the tomatoes into 4 slices and add them in the mixer grinder.

4) Blend it into a smooth paste and keep it aside for later.

5) Now heat a pan on medium high flame and add 2 table refined oil in it.

6) Now add the chopped beans and carrots in it.

7) Add salt as per taste. Stir it well and turn the flame to low.

8) Cover it with a lid and cook it for 2 to 3 minutes.

9) Remove the lid and ensure they are cooked well. Now drain them and keep it aside for later.

10) Now add a tablespoon of oil in the same pan.

11) Add the chopped onions and capsicum to it and stir well.

12) Turn the flame to medium high and salt to it.

13) Add a tablespoon of vinegar to it.

14) Stir them well and cook for a minute. Don’t overcook the veggies. Keep them crunchy.

15) Drain them and keep aside for later.

16) Now again add a tablespoon of refined oil in the same pan. Turn the flame to medium high.

17) Add the chopped paneer slices to it.

18) Saute it well and cook until they turn golden brown.

19) Drain them and keep it aside for later.

20) Let the veggies cool down a bit.

21) Now add 2 tablespoon of refined oil in the same pan.

22) Turn the flame to medium low and add the finely chopped garlic to it.

23) Now add the finely chopped ginger in it.

24) Add chopped onions to it.

25) stir fry for a minute until it turns golden brown and aromatic.

26) add the sliced green chillies to it.

27) Add the tomato puree in it.

28) Add 1/3 tablespoon of turmeric powder in it.

29) Add 1/2 tablespoon of garam masala powder in it.

30) Add 1/3 tablespoon of red chilli powder in it.

31) Add salt as per taste. Stir well and cook for 3 to 4 minutes.

32) Now add 1 tablespoon of vinegar to it.

33) Cook it well until oil seperates.

34) Now add 3 tablespoon of tomato ketchup to it.

35) Now add 1/4 cup of water to it and stir well.

36) Now add 1 tablespoon of sugar and stir well.

37) Finally add the veggies to it and stir well.

38) Finally half tablespoon of black pepper powder to it.

39) Mix everything properly and garnish it with coriander leaves.

40) Transfer it to a bowl and serve hot along with tandoori rotis and sirke wale pyaaj (vinegar dipped onions).

Tips and Tricks

1) Cooking the veggies one by one makes them cook perfectly and avoid Over Cooking.
2) Tossing the paneer slices will prevent them from breaking and add a texture to it.
3) Blend the tomato puree perfectly avoiding lumps.
4) Adding salt balances the taste of vinegar perfectly.

Recipe card