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Delhi Jhal Pachai
🇮🇳 Indian
A delhi reading of the classic — same soul, different ladle. About 40 minutes from fridge to table.
Prep 15 min Cook 25 min Serves 4 Medium Ingredients
- 🫙Ginger Garlic Paste1 tbsp
- 🌶️Garam Masala1/2 tsp
- 🧂Saltto taste
- 🧅Onion1 large, finely chopped
- 🍅Tomato2, finely chopped
- 🌶️Green Chili4, slit
- 🌶️Cumin Seeds1 tsp
- 🌶️Turmeric Powder1/2 tsp
- 🫙Ground Coriander1 tsp
- 🌶️Red Chili Powder1 tsp
- 🫙Mustard Oil2 tbsp
- 🍌Green Banana250 g, chopped
- 🌿Nigella Seeds (Kalonji)1 tsp
- 🌿Panch Phoron1 tsp
Optional extras
- 🌿Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the mustard oil in a heavy pot until it shimmers.
- 2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
- 3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- 4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- 5
Jhal is honest heat — whole green chilies cooked until they blister and dare you.
- 6
Add the green banana, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
- 7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Bhunao patiently — the moment the oil separates is when the real flavour begins.
Delhi Jhal Pachai
- Time
- 40 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 15 / 25 min
Ingredients
- 🫙 Ginger Garlic Paste1 tbsp
- 🌶️ Garam Masala1/2 tsp
- 🧂 Saltto taste
- 🧅 Onion1 large, finely chopped
- 🍅 Tomato2, finely chopped
- 🌶️ Green Chili4, slit
- 🌶️ Cumin Seeds1 tsp
- 🌶️ Turmeric Powder1/2 tsp
- 🫙 Ground Coriander1 tsp
- 🌶️ Red Chili Powder1 tsp
- 🫙 Mustard Oil2 tbsp
- 🍌 Green Banana250 g, chopped
- 🌿 Nigella Seeds (Kalonji)1 tsp
- 🌿 Panch Phoron1 tsp
Optional
- 🌿 Fresh Cilantrohandful, to finish
Steps
- Heat the mustard oil in a heavy pot until it shimmers.
- Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
- Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- Jhal is honest heat — whole green chilies cooked until they blister and dare you.
- Add the green banana, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
- Season, reduce to the consistency you like, and finish with cilantro.
