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Chef Kunal Kapur explained the history of Jalfrezi on his social media. He revealed how the dish emerged as a solution for leftover meat during the British rule.
Jalfrezi, in simple words, means a spicy stir-fried dish.
Whether chicken, paneer, or vegetarian, Jalfrezi is one of the most popular dishes in Indian and South Asian restaurants. This dish has undergone various experiments, and despite all the fusions, it continues to be a classic. It is a favourite among all Indians living abroad, especially in the UK. But did you know that the dish initially originated as a practical solution for leftover meat? Chef Kunal Kapur took to his social media and explained the history behind it.
Taking to his Instagram, Chef Kunal Kapur shared the history behind Jalfrezi. He mentioned that the name is made out of two words – Jhal and Frezi. Jhal, in Bengali, refers to spice; while frezi indicates stir fry. This perfectly captures the essence of the dish which is made by stir-frying vegetables and meat in a plethora of spices. He mentioned how the dish originated as a solution by the Indian chefs for the leftover meats and cold cuts used in lavish parties thrown by the British.
Kapur mentioned how the Indian chefs would mix the leftover meat with Indian spices to make this spicy stir-fry dish. The Jalfrezi was, later, documented in an 1880 cookbook which was published in Calcutta (now Kolkata).
Take a look at the insightful video shared by Kunal Kapur here.
Here’s an easy Veg Jalfrezi recipe that you can whip up at your house this Diwali.
Ingredients
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 green chilli
- 1 dried red chilli
- ¾ cup finely chopped onions
- 1 cup tomato puree
- 1 tbsp tomato sauce
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric
- 1 tbsp Kasuri methi
- 1 tsp garam masala
- ½ tsp fennel powder
- 1 tsp sugar (optional, adjust to taste)
- Mixed Vegetables – 400 grams (carrot, beans, capsicum, sweet corn, baby corn, onion, green peas)
Recipe:
- Heat a pan with oil. Add cumin seeds and red chilies. When the seeds splutter, add onions and green chilies. Saute until golden.
- Add ginger and garlic. Saute for a minute. Add in red chilli powder, coriander powder, turmeric, and cumin powder. Mix well.
- Add tomatoes and let it cook. Pour water and cook on medium flame. Let the sauce thicken.
- In another pan, stir fry the veggies on high heat. Cook for 2-3 minutes.
- Crush kasuri methi and add it to the pan with the sauce. Add in salt, sugar, garam masala, and fennel powder.
- Add the stir-fried vegetable to the sauce and stir fry on high heat for 1-2 minutes.
- Serve hot with parathas, roti, or naan.
