Jalfrezi is an Anglo Indian medium heat semi dry curry which consists of chicken or lamb or assorted veggies. Its cooked with onions, chillies and tomatoes. The term jalfrezi is derived from the Bengali word ‘Jhal’ meaning spicy and from Urdu/ Persian word ‘parhezi’ means suitable for a diet. So I read about this historical dish and decided to cook this delicious, colorful dish for lunch. I used babycorns with french beans and carrots in it so I called it Babycorn Jalfrezi. Here you go with the ingredients.
Babycorn 250gms long sliced, french beans 50gms, carrots 2 medium sized long sliced, Onions 1 big 1/2 chopped and 1/2 cut into square, Garlic 8 to 10 pods, tomatoes 2 medium chopped, dry red chilli 1, green chillies 3 to 4 long sliced, mustard seeds 1/2 tsp, turmeric powder 1/2tsp, red chilli powder 1/2 tsp, coriander powder 1/2 tsp, cumin powder 1/2 tsp, garam masala 1/2 tsp, oil 2 tbsp, salt to taste, cream 1/4th of a cup n coriander leaves.
Blanche the babycorns, drain it and let it dry. Heat oil in a pan add mustard seeds to it, once it starts crackling add dry red chillies and garlic to it, when garlic turns golden add onions to it and fry it until it turns golden brown. Add ginger garlic paste, Turmeric powder, coriander powder, red chilli powder and cumin powder to it and stir fry it, add green chillies to it. Now add babycorn n all the other veggies to the pan stir it properly and let it fry for 4 to 5 mins, keep stirring occasionally. Add tomatoes and garam masala to the pan and fry them until softened and add salt to it…Close the lid of the pan and let it cook for 5 to 10 mins, if required add little water to it so that it doesn’t sticks to the pan. Check if all the veggies are cooked properly and turn off the flame. Garnish the dish with the cream n coriander leaves. Babycorn jalfrezi is ready to eat.
You can serve it with rotis, paranthas and peas pulav. Do try the dish and you can write your feedbacks below.