July 16, 2018
Issue 7 2018
Cool Beans

Easy Beef Jalfrezi

Every time I travel home during the break, I make it a point to indulge in the foods from my all-time favourite Indian restaurant, Namaskar. Specifically, their take on Jalfrezi, a dish popular in Bangladeshi and Indian cuisine. In this recipe, I’m making a beef Jalfrezi, which hits the spot and remains within the student budget.


Two tablespoons olive oil

Two onions roughly chopped

Three garlic cloves or 1 ½ tablespoons of garlic paste

Three centimetres ginger grated

One-two teaspoon of chilli flakes (depending on your preferred level of spice)

Two teaspoon cumin powder

Two teaspoon coriander powder

Three teaspoon garam masala

Salt and pepper to taste

600g beef chuck steak, chopped into equal cubes

400g tin chopped tomatoes

One green capsicum sliced

One courgette sliced into discs

One tin chickpeas

Basmati rice or naan breads to serve


Switch the slow cooker on to high and let it warm up. Alternatively, preheat the oven to 180C – in which case, use an oven-proof or casserole dish instead. In a large pan, heat the olive oil. Add in the chopped onion and cook until softened for about three minutes. Once softened to perfection, add in garlic, ginger, chilli, cumin, coriander and garum masala – add a splash of water if it gets too dry. Next, fold in the beef making sure to coat all sides in the spice mix. Once the meat has browned, pour in the tomatoes plus salt and pepper to taste and bring to a boil. Once it has simmered for 5-10 minutes, transfer to the slow cooker or casserole dish and let cook for 45 minutes. Once the time is up, add in the capsicum, chickpeas and courgette and cook for a further 45 minutes (1 hour 30 minutes in total). By this point, the sauce will have thickened and is ready to serve. Enjoy with basmati rice or naan bread on the side.