Paneer Jalfrezi is another classic Paneer recipe. Use multi-colored Bell Peppers to add color to your dinner spread.
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 2 servings
Ingredients
4 oz Paneer
1 cup sliced Red Onions
2 cups Mixed Bell Peppers
3 medium Tomatoes chopped into lengthwise wedges
1/2 tbsp Ginger-garlic Paste
1-2 Green Chillies finely chopped (optional, adjust to taste)
1/2 tsp Cumin Seeds
1 tbsp Coriander Powder
1/4 tsp Turmeric
1/4 tsp Kashmiri Red Chili Powder
1/4 tsp Garam Masala (or substitute with Black Pepper)
1/2 tsp Dried Fenugreek Leaves (Qasuri Methi)
1/2 tsp Salt (to taste)
Chopped Cilantro for garnish.
Number of Servings (approximate): 2
Preparation
Cut up the Paneer cut into 1″ x 0.5″ batons, slice the bell peppers into 1″ long pieces and slice the onions.
Cooking
1. Heat the oil on medium in a non-stick pan and add the Cumin Seeds. When the Cumin Seeds start to shimmer, add the Ginger-Garlic paste and cook for about 1 minute and then add in the sliced Onions.
2. Cook the Onions for about 5-6 minutes until they start to turn translucent and then add the Tomatoes, Coriander Powder, Kashmiri Red Chili Powder, Turmeric and Salt and cook for another 6-8 minutes.
3. Add the Bell Peppers and mix well.
4. Cover the pan and cook on medium for about 10 minutes stirring every few minutes.
5. Add the Paneer batons and Garam Masala and mix well. Insert the spatula into the pan from the sides when mixing so as to not break the Paneer pieces.
6. Cook for about 4-5 minutes and then crush the Dried Fenugreek Leaves in your palms and sprinkle it into the pan. Mix well, cook for another minute and turn off the heat. Paneer Jalfrezi is ready serve. Garnish with the chopped Cilantro leaves.
Curry on!
- 4 oz Paneer
- 1 cup sliced Red Onions
- 2 cups Mixed Bell Peppers
- 1 cup Pureed/Crushed/Diced tomatoes or 3 medium Tomatoes chopped into lengthwise wedges
- ½ tbsp Ginger-garlic Paste
- 1-2 Green Chillies finely chopped (optional, adjust to taste)
- ½ tsp Cumin Seeds
- 1 tbsp Coriander Powder
- ¼ tsp Turmeric
- ¼ tsp Kashmiri Red Chili Powder
- ¼ tsp Garam Masala (or substitute with Black Pepper)
- ½ tsp Dried Fenugreek Leaves (“Kasuri Methi”)
- ½ tsp Salt (adjust to taste)
- Cilantro for garnish.
- Cut up the Paneer cut into 1″ x 0.5″ batons, slice the bell peppers into 1″ long pieces and slice the onions.
- Heat the oil on medium in a non-stick pan and add the cumin seeds. When the cumin seeds start to sizzle add the ginger-garlic paste and cook for about 1 minute and then add in the sliced onions.
- Cook the sliced onions for about 5-6 minutes until they start to turn translucent and then add the tomatoes, coriander powder, Kashmiri red chili powder, turmeric and salt and cook for another 6-8 minutes.
- Add the bell peppers and mix well.
- Cover the pan and cook on medium for about 10 minutes stirring every few minutes.
- Add the paneer batons and garam masala and mix well. Insert the spatula into the pan from the sides when mixing so as to not break the paneer pieces.
- Cook for about 4-5 minutes and then crush the dried fenugreek leaves in your palms and sprinkle it into the pan. Mix well, cook for another minute and turn off the heat. Paneer Jalfrezi is ready serve. Garnish with the chopped cilantro leaves.
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