This recipe was dug from the old ones. As a child I have eaten Mutton and Chicken Jhalfrezi. Here I have used Beef instead of mutton and it tastes so very good. The taste of the meat blending with the spices and the distinct taste of capsicum, makes it so yummy, not to forget the tanginess from the curds and the tomatoes.
This recipe has an interesting history too. I read on the internet that it was first created during the British Raj, as a means of reheating leftovers - a practice that was uncommon in India-particularly among the the Hindus. It's name seem to be derived from two words, 'Jh-al' a Bengali word that means spicy and 'Parheji' a Urdu word that may mean 'suitable to consume' or something similar.
For those who love Beef, it's a must try recipe, a different one at that !!!!!
Ingredients:
To marinate the Beef:
Boneless Beef - 500 grams, cut into cubes
Salt to taste
Cinnamon: 1 inch stick
Green cardamons: 4
Cloves: 4-5
For the gravy:
Onion: 2 big, sliced
Garlic paste: 1 tbsp
Green chilli: 3 roughly chopped
Cumin powder: 1 tsp
Kashmir red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Coriander powder 1 1/2 tsp:
Curds: 1/2 cup
Green capsicum: 1, diced
Tomato: 1 big,finely chopped
Oil: 3 tbsp
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Ginger: 1 inch, juliennes
Method:
1. Take Beef in a bowl, add salt, some cinnamon, cardamom and cloves, mix well along with the meat. Keep it aside for an hour. (Here i gave the whole garam masala a churn in the grinder, to get it coarse).
2. Put the marinated meat into a pressure cooker along with 1 1/2 cups of water. Cook for 4 whistles on high flame, and foe 20 minutes on low flame.
3. In a deep kadai, heat oil, when hot, add the sliced onions and stir fry till they are golden brown.
4. When cool, grind the browned onions along with the curds, to a smooth paste. Keep aside.
5. Heat deep bottomed vessel, heat oil, when hot add the garlic paste, keep stirring till the raw smell disappears.
6. Then add the green chillies, stir it for a minute, the add the onion paste and tomato, keep stirring for 5-6 minutes.
7. To this mixture add the cooked Beef alone, keep the meat stock aside.
8. Add all the powders red chilli powder, turmeric powder, coriander powder, cumin powder and mix well till the beef is well coated. Check the seasoning.
9. Now add the diced capsicum, and give it a quick mix. Add a cup of the stock and mix well. Cook for 4-5 minutes open on medium flame.
10. Put off the stove, transfer to a serving dish, garnish with chopped coriander leaves and ginger julienne.
11, Serve hot with rotis, chapatis or naan
This recipe has an interesting history too. I read on the internet that it was first created during the British Raj, as a means of reheating leftovers - a practice that was uncommon in India-particularly among the the Hindus. It's name seem to be derived from two words, 'Jh-al' a Bengali word that means spicy and 'Parheji' a Urdu word that may mean 'suitable to consume' or something similar.
For those who love Beef, it's a must try recipe, a different one at that !!!!!
Ingredients:
To marinate the Beef:
Boneless Beef - 500 grams, cut into cubes
Salt to taste
Cinnamon: 1 inch stick
Green cardamons: 4
Cloves: 4-5
For the gravy:
Onion: 2 big, sliced
Garlic paste: 1 tbsp
Green chilli: 3 roughly chopped
Cumin powder: 1 tsp
Kashmir red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Coriander powder 1 1/2 tsp:
Curds: 1/2 cup
Green capsicum: 1, diced
Tomato: 1 big,finely chopped
Oil: 3 tbsp
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Ginger: 1 inch, juliennes
Method:
1. Take Beef in a bowl, add salt, some cinnamon, cardamom and cloves, mix well along with the meat. Keep it aside for an hour. (Here i gave the whole garam masala a churn in the grinder, to get it coarse).
2. Put the marinated meat into a pressure cooker along with 1 1/2 cups of water. Cook for 4 whistles on high flame, and foe 20 minutes on low flame.
3. In a deep kadai, heat oil, when hot, add the sliced onions and stir fry till they are golden brown.
4. When cool, grind the browned onions along with the curds, to a smooth paste. Keep aside.
5. Heat deep bottomed vessel, heat oil, when hot add the garlic paste, keep stirring till the raw smell disappears.
6. Then add the green chillies, stir it for a minute, the add the onion paste and tomato, keep stirring for 5-6 minutes.
7. To this mixture add the cooked Beef alone, keep the meat stock aside.
8. Add all the powders red chilli powder, turmeric powder, coriander powder, cumin powder and mix well till the beef is well coated. Check the seasoning.
9. Now add the diced capsicum, and give it a quick mix. Add a cup of the stock and mix well. Cook for 4-5 minutes open on medium flame.
10. Put off the stove, transfer to a serving dish, garnish with chopped coriander leaves and ginger julienne.
11, Serve hot with rotis, chapatis or naan
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