Name: Vegetable and Paneer Jhalfrazie
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 dried red chiles, stemmed and broken in half; 1 medium green bell pepper, seeded and cut into 2-inch (5-cm) strips; 1 medium yellow bell pepper, seeded and cut into 2-inch (5-cm) strips; 1 medium red (bell) pepper, seeded and cut into 2-inch (5-cm) strips; ½ teaspoon ground turmeric; 1 large carrot, cut into 1-inch (2½-cm) sticks; 1 teaspoon cumin seeds; 3 tablespoons vegetable oil; 2 medium red onions, cut into thick slices; 10 thin long beans, strings removed, cut into 2-inch (5-cm) pieces; 2-inch piece fresh ginger, julienned; 1½ tablespoons white vinegar; 2 tablespoons chopped fresh cilantro; 14 ounces (400 grams) paneer (pressed fresh cheese), cut into 2-inch (5-cm) sticks; 1 teaspoon sugar; 2 medium tomatoes, chopped; 1½ teaspoons red chile powder; 1 teaspoon table salt; 1 teaspoon garam masala (spice mix)

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Quite popular in restaurants, this is one dish that will brighten up any party. The word jhalfrazie is a combination of jhal, meaning “spicy” or “pungent,” and frazie, meaning “fried.” This is an improvement on the Anglo-Indian jhalfrazie that was served in colonial times by servants who julienned the leftover roast from the previous night’s dinner and stir-fried the meat with slices of bell peppers and chiles.