Kebab Jalfrezi - A Curry From Leftover Kebabs
Kabab Jalfrezi
Mamta Gupta
This is a curry made from kebabs that we all have left over sometimes. They have been cooked well and re-freezing them will make them dry and hard, not very nice. Adding them to a curry sauce gives them a new life. This dish should have a creamy, clingy sauce/gravy. Using Panch Phoran, instead of cumin seeds, gives this dish a pickle like flavour. Serves 4
Ingredients
500 gm. approximately of kebabs, cut into 1 inch pieces
For cooking
2 tbsp. oil or ghee
1 heaped tsp. Panch Pooran/Phoran
1 tbsp. chopped ginger
1 tbsp. (to taste) chopped garlic
2 medium onions (approximately 200 gm), peeled and thickly sliced or chopped. I have used sliced leeks in the pictures here, because I happened to have them in the fridge.
150 gm. or 2 red/yellow/green peppers (capsicum or bell peppers), de-seeded and sliced or cubed (1" pieces)
2 large tomatoes (250 gm.) cut into medium slices
2 tbsp. tomato puree (optional)
1-2 green chillies, according to taste, chopped (optional)
1/2 tsp. chilli powder, adjust amount to taste
1 tsp. coriander powder
1 1/2 tsp. turmeric powder
Salt to taste
2 tbsp. thick yoghurt or sour cream (optional)
1 tsp. Garam Masala
1-2 tbsp. chopped coriander leaves
Instructions
Heat oil or ghee in a wok or kadhai.
Add panch phoran and when it splutters, add ginger and garlic. Fry for a minute or two.
Add sliced onions or leeks, fry for 10 minutes or so.
Add tomatoes, green/red/yellow peppers, green chillies, tomato puree if used, spices and salt. Stir fry until peppers and tomatoes are half cooked, approximately 10 minutes on medium heat.
Add chopped kebabs and stir-fry for 5 minutes on high, until heated through and softened a little.
Add cream/yoghurt, if used and garam masala.
Adjust seasoning, garnish with coriander leaves and serve hot with Tandoori Roti 1 or Nans.
