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Makhani Jalfreizi

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Makhani Jalfreizi Recipe, mix veg sabji Sabji, How To Make Makhani Jalfreizi Recipe

Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, peas, capsicum, cauliflower etc embodied in a mildly spiced gravy. The vegetable jalfrezi is a special dish which may be served to guests at gatherings and parties.

About Recipe

Kalgora koora, Samayalkurippu Kuzhambu, Shukto torkari

How to make Makhani jalfreizi

(8 ratings)
25 reviews so far
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
Makhani jalfreizi
Author : Vahchef
Main Ingredient : Mix Vegetable
Servings : 4 persons
Published date : February 19, 2019


Ingredients used in Makhani jalfreizi
• Vegetables (beans, carrot, baby corns, bell peppers) - 150 grams.
• Sugar - 1-2 teaspoons.
• Ginger garlic paste - 1 tablespoon.
• Whole garam masala (cardamom, cinnamon, bay leaf, clove) - 30 grams.
• Tomatoes (sliced) - 500 grams.
• Kasoori methi - 1 tablespoon.
• Butter - 1/2 cup.
• Salt - to taste.
• Green chilies - 12 number.
• Kashmiri red chilies (broken into small pieces) - 75 grams.
• Cashew nuts - 50 grams.
• Onions (sliced) - 150 grams.
• Garam masala - 1 tea spoon.
• Spring onions (chopped) - 1 tablespoon.
• Coriander leaves (chopped) - 1/2 bunch.
• Cream - 1 tea spoon.
Method:
  • Add whole garam masala in the muslin cloth and tie it.
  • Heat butter in a pressure cooker and put the garam masala sachet (cardamom, cinnamon, bay leaf, clove) in it, then add sliced onions, cashew nuts, saute it till onions are slightly transparent.
  • In it, add salt, ginger garlic paste and cook this until ginger garlic paste raw flavour is gone.
  • Add colour giving chilli or Kashmiri red chilli, green chillies, tomatoes, mix it well and let it cook with closed lid for about 15 to 20 minutes on a slow flame (5 to 6 whistles). Let it cool down, remove the sachet.
  • Then by using a strainer, drain out the excess water and put the onion and tomato mixture into the blender and blend them to a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Now, cook the strained paste of tomatoes and onions for 20 minutes, season it with salt, sugar as required, mix it.
  • In the same pan, add toasted kasoori methi (crush it with hands), once it comes to boil, switch off the flame.
  • Heat butter in a pan, add par-boiled vegetables which are cut them into lengthwise (carrot, beans, baby corns), saute it.
  • Add sliced onions and sliced bell peppers (red, green, yellow) to the above pan, saute this for some time.
  • To it, add makhani gravy and cook this for 5 minutes. Later, season it with garam masala powder, spring onions (optional), chopped coriander leaves, toss it.
  • At last, add fresh cream and mix it, switch off the flame.

DeliciousMakhani jalfrezi is now ready to serve.






Cooking with images Bhogichi bhaji Rassa , Mix Vegetable rasdar, Misrana tharakari saaru







 

Comments & Reviews

 

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Recent comments

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AbstractMan23 Posted on Tue Dec 03 2013

Love this looks amazing!?

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Quentin02143 Posted on Tue Dec 03 2013

I'm going to make this for my vegetarian friends.  Good combo of veggies for makhni, thanks for the video!?

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Subbu K Posted on Tue Dec 03 2013

Sanjay, I won't stop spamming you irritating you and pestering you till you show us all the "Thum-bi-Zeit" recipe. I am at war with you. Although You are an Amazing Chef !!?

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Lidija Tisina Posted on Tue Dec 03 2013

 ???????? ?? ?????? , ??? ???????????? ????????

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Serkan E Posted on Tue Dec 03 2013

I think this makhni sauce can also be used in pasta or spagetti.?

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Lilith Maryjoy Posted on Tue Dec 03 2013

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ifluvinguiswrong Posted on Tue Dec 03 2013

Looks great I have to give it a try. Doesn't seem hard at all.?

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Moon light Posted on Wed Dec 04 2013

I Love your recipes very much chef ???Keep up the good work ?Greetings from Saudi Arabia ??

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muskndusk Posted on Fri Dec 06 2013

Curry houses usually make this dish with lots of green chillies. Is this just a foible of balti houses in the UK??

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padma vasavi Posted on Fri Dec 06 2013

You are AWESOME..Love all your recipes & your TV show in Gemini channel ?

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Luiz Carlos Posted on Tue Jan 21 2014

Perfect and delicious!?

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Jumpstart Jimbo Posted on Sun Feb 09 2014

 Jhaal means hot/spicy in Bangla and Frezy may have come from the Bangla word 'Forasi' means French. When the British rulers were trying to get a toehold in Bengal, their main competitors were the French. The French established their grip aro

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