The humble Jalfrezi first appeared in the cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion.
The origins of the word Jalfrezi are from the Bengali word Jhalpharezi – Jhal meaning ‘spicy’, and parhezi meaning ‘suitable for a diet’.
The Times of India reported in 2011 that the Jalfrezi was rated the most popular dish in UK Indian and Nepalese restaurants.
And no wonder – it’s bursting with flavour. Here’s how to make an amazing Vegetable Jalfrezi using a pot of my Curry Masala.
Fry the thinly sliced onions till they are caramelised, adding water to deglaze the pan and stop the onions from burning as necessary.
On medium high heat, add the Curry Masala Mix stir in the water, followed by the tomato puree.
Wait until the oil comes to the top, we haven't used a lot so tiny bubbles will appear, a great sauce is in the making.
Add the vegetables and stir fry until just cooked adding a splash of water to ensure they don't burn.
After a few minutes, finish with spring onions and fresh coriander.
Serve with plain rice or chappatties.