The literal translates to "quick-fry”. This style of cooking emerged during the time of the British Raj in India where the rich colonial households employed Indian cooks. These cooks would use the jalfrezi method of cooking to heat up cold roasted meat and vegetables to create new dishes rather than wasting the food. In restaurants today the jalfrezi refers to a dry dish cooked with stir-fried peppers and onions with lots of hot green chillies in a basic tomato gravy.
In my version of this dish I like to cook a quick really thick tomato gravy using just a few spices and then I finish it with add chunky onions and peppers which have been dry fried with cumin seeds and some really fresh fragrant garam masala.
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Anne Fabing
Annie .
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