Mamta: your Chicken Jalfrezi recipe is a staple in our house: a real favourite of my wife's.

Having seen allo gob(h)i (spelling?) on Saturday Kitchen, I decided to have a go. I don't like cauliflower, but I figured that an Indian version might be good. It didn't work out for me: I could still taste that metallic taste.

Back to sag aloo!

Phil

LOL!

I Love Aloo Gobhi myself, specially with parathas.

Metallic taste from cauliflower?... the only time I can remember it having a taste other veggy was when we used to have it as children when my mother used like hers cooked until it went pink !!!!....

If you get chance again, try steaming it for only a few minutes (should be cut into small florets) and have it still slightly crunchy... see if that tastes any better ???

Failing that try cutting into thin slices, coating with a pakora batter and fry..

Steve

Gobhi parantha is yummy as well.

Chicken Jalfrezi is a firm favourite here too. It must be very healthy also with the skinned chicken, plenty of veggies towards your 'five a day' and especially if made using a healthy oil.

To save time (well admittedly probably only five or six minutes!) I cook the chicken and veggies in separate pans simultaneously then once the chicken is cooked, use a slotted spoon to add the vegetables into the chicken pan.

I also love the colour of that chicken jalrezi: the turmeric makes the chicken yellow, then there's the green of the pepper and the red of the tomato chunks. As the Italians say: the first taste is with the eyes.

I still have a lot of cauliflower left over, so I might try your batter suggestion Steve. By 'metallic', I meant the brassica taste. But oddly, I like spinach, love bok choi, and adore our red cabbage, goat's cheese and potato dish.

Phil

The Jalfrezi looks very tasty.....just printed out the recipe. YUM

Cheers

Steve

6.23pm.....just finished frying the vegies and put the chicken on to cook. I've added some diced potato to it too. Its very dry so I added a dash of water and covered the pan. One question, where does the name "Jalfrezi" come from. It sounds Italian?

Cheers

Steve

I think this is a Bengali dish, developed for the Raj British. Essentially it is a stir fry, to use up left overs, but has mutated to become a stir fry using quickly cooked meat/veg.

I think the interpretation is 'hot and fried' in Bengali, but as I don't speak that language, I can't say for sure. I think jal has a similar meaning to jhol, which is a well known Bengali range of dishes.

I often have this dish if I am forced to have a 'curry' in an 'Indian' restaurant. Once, after a passable meal, I had left some of the whole green chillies in the serving dish. My friend I was having the meal with asked if he could have 'the rest'. In amazement, I said yes, and he proceeded to down the lot. After about 10 seconds, his face turned red (from the bottom, like in a cartoon!) and he ran to the little boys room. Ten minutes later he returned, saying he thought the chillies were green beans! A large glass of lasi was downed soon after!