📝 About This Recipe
Born in the kitchens of the British Raj, Jhal Frezi (literally 'hot fry') is a brilliant fusion dish that transforms fresh garden vegetables into a spicy, tangy, and textural delight. Unlike traditional slow-cooked curries, this dish relies on high-heat stir-frying to keep the vegetables crisp-tender while coating them in a thick, punchy tomato-based sauce. It is a colorful celebration of heat and spice that perfectly bridges the gap between Eastern flavors and Western stir-fry techniques.
🥗 Ingredients
The Aromatics
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Red Onion (cut into thick 1-inch petals)
- 1.5 tablespoons Ginger-Garlic Paste (freshly blended)
- 3 pieces Green Chilies (slit lengthwise; adjust for heat preference)
The Garden Vegetables
- 1.5 cups Cauliflower Florets (cut into small, bite-sized pieces)
- 2 medium Carrots (peeled and cut into batons)
- 100 grams Green Beans (trimmed and halved)
- 2 medium Bell Peppers (mixed colors, cut into 1-inch squares)
- 1/2 cup Green Peas (fresh or frozen)
The Spice Blend and Sauce
- 1/2 cup Tomato Puree (freshly blended tomatoes)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Amchur (Dried Mango Powder) (adds the signature tang)
- 1 teaspoon Vinegar (white or apple cider)
- 1 teaspoon Salt (to taste)
The Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into fine matchsticks for garnish)
👨🍳 Instructions
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1
Prepare all vegetables before starting. The key to a great Jhal Frezi is high-heat cooking, so having your 'mise en place' ready is essential.
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2
In a large wok or heavy-bottomed skillet, heat the vegetable oil over medium-high heat until it shimmers.
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3
Add the cumin seeds. When they begin to sizzle and release their aroma (about 30 seconds), add the onion petals and slit green chilies.
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4
Stir-fry the onions for 2-3 minutes. You want them to soften slightly and char at the edges, but maintain their structural integrity.
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5
Incorporate the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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6
Add the hard vegetables first: the cauliflower florets, carrots, and beans. Toss well to coat in the aromatic oil.
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7
Lower the heat to medium, cover the pan, and cook for 5-6 minutes. This allows the denser vegetables to steam slightly in their own moisture.
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8
Remove the lid and add the turmeric, chili powder, and coriander powder. Stir rapidly for 30 seconds to toast the spices without burning them.
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9
Pour in the tomato puree and salt. Increase the heat to high and stir-fry until the moisture from the tomatoes evaporates and the oil starts to separate from the masala.
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10
Toss in the bell peppers and peas. Stir-fry for 3-4 minutes. The peppers should stay bright and crunchy.
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11
Sprinkle the garam masala and amchur powder over the vegetables. Drizzle the vinegar around the edges of the pan and toss everything together.
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12
Cook for one final minute, ensuring the thick sauce clings to every piece of vegetable. The dish should be 'dry' rather than 'saucy'.
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13
Turn off the heat. Garnish generously with fresh cilantro and ginger matchsticks.
💡 Chef's Tips
Cut all vegetables into uniform sizes to ensure they cook evenly. Do not overcook the vegetables; the 'crunch' is what distinguishes Jhal Frezi from a standard curry. If the spices start to stick to the pan, splash in a tablespoon of water to deglaze. For an authentic smoky flavor, use a cast iron wok and keep the heat high. If you can't find Amchur, a squeeze of fresh lemon juice at the very end works perfectly.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti to scoop up the spicy vegetables. Pairs beautifully with a cooling Cucumber Raita to balance the heat of the chilies. Serve alongside Jeera Rice (Cumin Rice) for a complete and satisfying meal. A crisp Lager or a chilled glass of dry Riesling complements the spicy and tangy notes. For a full Anglo-Indian feast, serve as a side dish to a mild Yellow Dal Tadka.