Monday, August 21, 2017

Posted by Mala at 12:30:00 AM No comments
What is a Jhalfrazie??? It is a thick gravy dish, can be called Indo-chinese, with lot of vegetables tossed into it.
The succulent paneer, crunchy colored bell peppers, crunchy-yet-juicy baby corns are indeed an exciting medley in this dish. The gravy features the lycopene-rich tomatoes in its many forms, ranging from chopped tomatoes to puree to ketchup.
Despite the various ingredients and mind boggling spices used, this is so easy to prepare, and is a perfect combo for rotis and  pulavs.
Please check my Glossary for any unknown terms.

Paneer - 2 packets of 200 gms each, cut into long strips
Baby corns - 2 packets, cut into long strips
Green bell pepper - 2, cut into long strips
Red bell pepper - 2, cut into long strips
Yellow bell pepper - 1, cut into long strips
Spring onions - 1 1/2 bunches
Tomatoes - 4, cut into long strips
Tomato puree - 1/2 cup
Tomato ketchup - 1/4 cup
Cooking oil - 2 tbsps
Ghee - 2 tbsps
Turmeric powder - 1/2 tsp
Jeera/cumin seeds - 1 1/2 tsps
Ginger-garlic paste - 1 heaped tsp
Chilli powder - 1 1/2 tsps
Coriander powder - 2 tsps
Jeera/cumin powder - 2 tsps
Kitchen king masala powder - 2 tsps
Sugar - 1 1/2 tsps
Salt to taste

Recipe Cuisine: North Indian/Indo chinese; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 25 mts
Recipe Source: Tarla dalal, slightly modified

Serves 6-8

Place the cut baby corns inside a microwave steamer, and cook for 5 minutes, so that they will become soft

Heat a pan with oil and ghee in it, season jeera

Add the chopped whites of the spring onion bunch, and saute for 3-4 minutes

Now, add the cut bell peppers and ginger-garlic paste, saute well.

Flames on the lowest, keep the pan covered with a lid for awhile

Baby corns cooked for 5 mts

Add the chilli, jeera and coriander powders

Add the chopped tomatoes and turmeric powder

Sugar, salt, tomato puree and tomato ketchup added now

All mixed well

Now go in the paneer pieces

Kitchen king masala powder added

Now, add the chopped spring onion greens, and half a cup water, simmer for awhile

Switch off after it boils for 5 minutes

Serve this tongue-tickling gravy, filled with veggies and the protein rich paneer, with aloo-methi rotis

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