Jalfrezi is believed to be derived from Bengali word jhal (spicy food) and Urdu word parhezi, suitable for a diet or English word "fried" with urdu word "zee", meaning emphasis. Jalfrezi is either considered as a Bengali food, Mughal food or combination of both.
In Jalfrezi, marinated pieces of meat or vegetable are stir fried in oil to produce a relatively dry and thick sauce. often, green chilies, bell peppers, onion, tomato are added.
In essence, Jalfrezi is very similar to Chinese stir fry with sauce. In Jalfrezi, Chinese spice are replaced by hot Indian spices such as cumin, coriander, garam masala, etc