Jalfrezi as we know today is often mistaken as being an Indo-Chinese contribution, when it was in fact first cooked up in the kitchens of British Raj. The British found curries an excellent method of using up leftover meat, and hence began currying a lot of their cold meats for practical purposes. When broken down, jalfrezi’s origin becomes even clearer – ‘jhol’ in Bengali refers to ‘any spicy curry’ and ‘parhezi’ in Urdu / Persian means ‘suitable for diet’. Fresh, assorted vegetables cooked in a sweet and spicy onion and tomato-based gravy is certainly what you ought to dig into! Serves 1.