Best Jalfrezi Recipes

CHICKEN JALFREZI

Steps:

• Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
• To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
• Add 300ml water to the onion mixture and simmer for around 20 minutes.
• Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
• Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
• Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
• Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
• Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

CHICKEN JALFREZI

Steps:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

SLOW COOKER CHICKEN JALFREZI

Steps:

• Dust chicken with flour in a bowl.
• Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
• Cook on Low until chicken is no longer pink at the center, about 6 hours.

VEGETABLE JALFREZI

Steps:

• Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
• Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

CHICKEN JALFREZI

Steps:

• heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
• add the chicken, turmeric, chili powder and salt.
• fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
• add tomatos, cover and cook over medium heat for 20 minutes.
• uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
• add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
• serve hot with plain rice, pitas or naan bread.

LAMB JALFREZI WITH CUMIN RICE

Steps:

• Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.
• Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.
• Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.
• Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.

LAMB JALFREZI

Steps:

• Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
• Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
• Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.
• In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch
• Stir in the garam masala for added body and depth.
• Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

PRAWN JALFREZI

Steps:

• Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
• Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

CHICKEN JALFREZI

Steps:

• Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
• In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
• Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
• Add the coriander, cumin, tomatoes, green peppers and mix well.
• Cover and cook another 15 minutes.
• Add a bit of water if too thick.
• Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
• (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.

PANEER JALFREZI (PANEER WITH GREEN PEPPERS, ONIONS AND TOMATOES)

Steps:

• Heat oil in a skillet and fry cumin seeds for one minute.
• Add onion and fry on low heat until soft. Add more oil if necessary.
• Add ginger and garlic paste and fry for a few seconds until well blended.
• Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
• Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
• Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
• Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
• Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

PANEER JALFREZI WITH CUMIN RICE

Steps:

• Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
• Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
• Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.

JALFREZI PASTE

Steps:

• First peel the garlic and ginger.
• Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (Cumin, mustard seeds, fenugreek seeds and coriander seeds)
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder.
• Either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

CHICKEN JALFREZI

Steps:

• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes.
• You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
• Serve with basmati rice or naan bread.

SHRIMP JALFREZI MASALA

Steps:

• 1.Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the turmeric, chili powder and salt. Add green peppers and fry gently, scraping the bottom of the pan frequently. 2.Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Add shrimp and simmer for another 10 minutes to let the excess liquid evaporate. 3.Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the with sauce spooned over the top of rice or naan.

CHICKEN JALFREZI

Steps:

• Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
• Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
• Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
• Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
• Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
• Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.

CHICKEN JALFREZI 2

Steps:

• Cut chicken into long thin strips as you would for stir-fries.
• Heat oil, add onions and saute about 5 minutes or until transparent
• Add ginger, chicken and soy sauce and fry for 3-5 minutes.
• Add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.
• Reduce the heat to low, add vinegar, black pepper, MSG and ketchup.
• Cover and cook for 5 more minutes.
• Serve with plain white rice.

VEGETABLE JALFREZI

Steps:

• TO MAKE THE CURRY PASTE:.
• Firts peel the garlic and ginger.
• Put a Frying pan on a medium to high heat and add the spices for toasting to the dry pan.
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whizz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
• TO PREPARE YOUR CURRY:.
• Peel, halve and roughly chop your onion.
• Finely slice the chilli.
• Peel and finely slice the ginger and garlic.
• Pick the coriander leaves and finely chop the stalks.
• Halve, deseed and roughly chop the peppers.
• Break the green leaves off the cauliflower and discard.
• Break the cauliflower into florets and roughly chop the stem.
• Quarter the tomatoes.
• Carefully halve the butternut squash then scoop out the seeds with a spoon and discard.
• Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.
• Drain the chickpeas.
• TO COOK YOUR CURRY:.
• Put a large casserole-type pan on a medium to high heat and add a couple of splashes of oil and the butter.
• Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.
• Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste.
• Stir well to coat everything with the paste.
• Add the cauliflower, the fresh and tinned tomatoes and the vinegar.
• Fill the 2 empty tins with water, pour into the pan and stir again.
• Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on.
• Check the curry regularly to make sure it's not drying out, and add extra water if necessary.
• When the veg are tender, taste and add salt and pepper - season carefully! - and a squeeze of lemon juice.
• TO SERVE YOUR CURRY:.
• Serve with poppadums or fluffy rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves, and a few lemon wedges for squeezing over.

JALFREZI

Steps:

• Heat the mustard oil in a large, heavy-bottomed skillet over high heat for 1 minute, or until it begins to smoke.
• Add the vegetable oil, reduce the heat, and add the onion and garlic.
• Cook for 10 minutes, or until golden.
• Add the tomato paste, chopped tomatoes, turmeric, chili powder, tikka masala, and vinegar to the skillet.
• Stir the mixture until fragrant.
• Add the bell pepper and stir for an additional 2 minutes or until the bell pepper is softened.
• Stir in the chicken.
• Simmer gently for 8 minutes until the chicken is heated through
• Serve with rice if desired.