Jalfrezi is an Indian version of stir-fry which can be made with vegetables or meat. It is a fairly quick dish to prepare and apt for those busy weekdays when you need something quick yet tasty and don’t feel like slogging it out in the kitchen. Sharing a vegetarian version today, this Paneer jalfrezi is spicy, tangy and crazy delicious!
THE HISTORY OF PANEER JALFREZI
It originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhālpharezī : in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet. [Source- Wiki ]
PANEER JALFREZI INGREDIENTS
For this paneer jalfrezi recipe , you will need paneer, onions, tomatoes and bell peppers for the stir-fry.
Jalfrezi sauce is pretty simple and you would require some ginger, cumin seeds, tomato purée plus tomato ketchup and lemon juice.
The jalfrezi spice mix is basically a mixture of coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala which are basic Indian spices used in day to day cooking.
So the above are your staple jalfrezi ingredients . Instead of paneer, you can also chicken, lamb, prawns or mutton for a non-vegetarian version.
HOW TO MAKE PANEER JALFREZI?
There are many variations to a basic Indian jalfrezi . Here is how I always make it.
I like to sauté the onions, tomatoes, and peppers and keep them aside. I, also prefer to sear the paneer cheese briefly, so that it retains its shape when mixed with the prepared jalfrezi sauce .
You can also add other hearty vegetables, like baby corn, beans, carrots, but do try and include onions and bell peppers as well.
Next, heat oil, add cumin seeds, green and dried red chillies, followed by tomato puree and spices. Cook the puree until it leaves oil from the sides. Add tomato ketchup, mix everything well. Add the veggies and paneer back to the pan, coat it with the jalfrezi sauce mix. Finish off with a dash of lemon juice.
More often than not, I end up stuffing this delicious paneer jalfrezi in a chapati or naan and enjoy it as a wrap. It doesn’t need any condiments, as it is bursting with spicy, tangy and bold flavors. But feel free to drizzle your favorite condiment.
It makes for a wholesome and delicious meal, plus 100 % kid-friendly 😀 Leave out the chillies if preparing it for kids.
IF YOU ENJOYED THIS PANEER JALFREZI | JHALFREZI, DON’T FORGET TO CHECK THESE INDIAN PANEER DISHES TOO
Matar Paneer
Paneer Makhani
Paneer Nazakat
Shahi Paneer
Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE PANEER JALFREZI
1.Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
2.Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
3.Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
4.Add in tomato purée, sauté until it leaves oil.
5.Add all dry spice powders, saute another minute.
6.Add tomato ketchup, salt and mix well. Check for seasonings.
7.Return the sautéed veggies and paneer to the skillet, toss well.
8.Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
HOW TO MAKE PANEER JALFREZI?
Paneer Jalfrezi | How To Make Paneer Jalfrezi
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 oz Paneer (Indian cottage cheese) cut into 2-inch strips
- 1 cup of 1/4 inch thick sliced green and yellow bell peppers
- 1 cup 1/4 inch thick sliced onions
- 1 firm tomato seeded, cut lengthwise
- 1 inch piece of ginger julienned
- 1 tsp cumin seeds
- 1/2 cup tomato purée
- 2 tbsp tomato ketchup or hot and sweet tomato ketchup for a slightly different taste
- 1 tsp coriander powder
- 1/2 to 1 tsp Kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1/4 to 1/2 tsp garam masala
- 1 tbsp lemon/lime juice
- 2 tbsp oil
- Salt to taste
- Finely chopped cilantro (coriander) leaves for garnishing
Instructions
- Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
- Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over /medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
- Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
- Add in tomato purée, sauté until it leaves oil.
- Add all dry spice powders, saute another minute.
- Add tomato ketchup, salt and mix well. Check for seasonings.
- Return the sautéed veggies and paneer to the skillet, toss well.
- Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
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Freda
Paneer Jalfrezi | How To Make Paneer Jalfrezi
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 oz Paneer (Indian cottage cheese) cut into 2-inch strips
- 1 cup of 1/4 inch thick sliced green and yellow bell peppers
- 1 cup 1/4 inch thick sliced onions
- 1 firm tomato seeded, cut lengthwise
- 1 inch piece of ginger julienned
- 1 tsp cumin seeds
- 1/2 cup tomato purée
- 2 tbsp tomato ketchup or hot and sweet tomato ketchup for a slightly different taste
- 1 tsp coriander powder
- 1/2 to 1 tsp Kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1/4 to 1/2 tsp garam masala
- 1 tbsp lemon/lime juice
- 2 tbsp oil
- Salt to taste
- Finely chopped cilantro (coriander) leaves for garnishing
Instructions
- Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
- Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over /medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
- Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
- Add in tomato purée, sauté until it leaves oil.
- Add all dry spice powders, saute another minute.
- Add tomato ketchup, salt and mix well. Check for seasonings.
- Return the sautéed veggies and paneer to the skillet, toss well.
- Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
Mango Mastani is a popular drink that emerged from the sprawling city, Pune in Maharashtra, India. It is basically just a thick, creamy and decadent mango milkshake topped with more delicious goodness, like ice cream, cherries, nuts, and dried fruit.
Mango Mastani drink is said to be named after Mastani, a Muslim Princess and the second wife of Maratha Peshwa ruler, Baji Rao.
It’s said that Mastani was one of the most beautiful women in Indian history, she was pretty, graceful and elegant. And that is why this beverage is named so- after the beautiful Princess warrior.
- Mango mastani ingredients
- How to make mango milkshake?
- Here are some more delicious mango beverages/desserts to try
- How to make mango mastani at home – Step by step instructions
- Pune’s Mango Mastani | Thick Mango Milkshake With Ice Cream
Mango mastani ingredients
This Mango Mastani is not only beautiful and attractive to look at, but is a cinch to make too. To make this mango mastani recipe, you will need,
- Good, sweet, ripe mangoes or mango pulp
- Milk
- Ice cream
- Some cherries, dried fruits for garnishing
How to make mango milkshake?
You only need a blender to mix up the above ingredients except for the cherries and dried fruits into a golden-hued, gorgeous drink. That’s about it.
I’ve used vanilla bean ice cream, you can see the tiny black specks in the pictures. That added another level of deliciousness to this milkshake. Absolutely yum!
There are various flavors of Mastani beverage such as pista, dry fruit, rose, orange, vanilla, pineapple, chocolate, butterscotch, gulkhand, kesar, strawberry, sitaphal (custard apple), guava mastani etc.
If you happen to find yourself in Pune, you must head to Sujata Mastani at Sadashiv Peth or Gujjar cold drink to enjoy these delicious varieties, especially their popular mango mastani, it is seriously the best!
Well, I still can’t find decent mangoes here, so I’ve made this using canned Alphonso mango pulp, the kind of mangoes that are referred to as the King of mangoes, in India. Having eaten this delicious variety of mango all my life, I can’t help but compare them with mangoes we get in the US.
The mangoes here are so bland, I feel they are best left for a savory dish. The only mangoes that are decent here are the Ataulfo variety. Sometimes, though, they look good on the outside but are a big let down when you cut them 🙁
Here are some more delicious mango beverages/desserts to try
- Mango lassi
- or Mango falooda
- or try this easy Mango parfait
- Mango loaf cake
- Mango semolina cupcakes
How to make mango mastani at home – Step by step instructions
1.Add 2 cups of mango pulp or pieces, 1 tablespoon sweetener of choice, 1/2 cup milk, two ice cream scoops, and 5-6 ice cubes, in a blender. Blend until smooth and creamy. If it is too thick, add the remaining 1/4 cup milk and blend again.
2.To serve- Add some chopped mango pieces at the bottom of the serving glass, add a scoop of ice cream, pour the prepared mango shake. Top off with one more scoop of ice cream, glazed cherry and sliced nut or/and tutti frutti (candied fruit). Enjoy this delicious mango mastani drink!
Notes
1.Chill the mangoes or mango pulp before making this milkshake and skip the ice cubes completely.
2.I have not used any kind of sweetener, as I used sweetened canned mango pulp.
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Pune’s Mango Mastani | Thick Mango Milkshake With Ice Cream
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups chopped mango or mango pulp
- 1 tbsp sweetener of choice, optional, add depending on the sweetness of the mangoes
- 1/2 to 3/4 cup chilled whole milk
- 6 scoops of vanilla or mango ice cream
- 2 tbsp chopped mango pieces
- 2 glazed cherries, for garnish
- 2 tsp sliced nuts of choice, for garnish
- 1 tbsp tutti-frutti (candied fruit) or dried fruits, for garnish
- 5-6 ice cubes, optional
Instructions
- Add the mango pulp or pieces, sweetener, 1/2 cup milk, two ice cream scoops, and ice cubes, if using in a blender. Blend until smooth and creamy. If it is too thick, add the remaining 1/4 cup milk and blend again.
- To serve- Add some chopped mango pieces at the bottom of the serving glass, add a scoop of ice cream, pour the prepared mango shake. Top off with one more scoop of ice cream, glazed cherry, and sliced nut or/and tutti frutti (candied fruit).
Notes
- Chill the mangoes or mango pulp before making this milkshake and skip the ice cubes completely.
- I have not used any kind of sweetener, as I used sweetened canned mango pulp.
