Sunday 4 May 2014

Paneer jalfrezi

I had a packet of paneer in the refrigerator and decided to make something different than the usual paneer bhurji (similar to my egg bhurji recipe, just using paneer instead of eggs) and palak (spinach) paneer. So I decided to give paneer jalfrezi a try. I find jalfrezi dishes from takeaways or supermarkets quite oily and the vegetables are often soggy. This dish turned out really nice and the veggies stayed nice and crisp. 


200 gms paneer (Indian cottage cheese) cut into 3cm x 1cm pieces
2 tbsp oil
1 tsp cumin seeds
1 tomato cut into strips
2 tomatoes (for purée)
1 large onion - 1/2 cut into strips and 1/2 for puree
1 pepper cut into strips (I used half a green and half a red pepper for some colour)
1/4 tsp turmeric powder 
1/4 tsp chilli powder
2 green chillies chopped
2 - 3 dried red (kashmiri) chillies
1 inch ginger cut into thin strips
1/2 tsp garam masala
1/2 tsp sugar
1 & 1/2  tsp vinegar
A couple of sprigs of coriander for garnish
salt to taste


Roughly chop half an onion and 2 tomatoes. Heat 1 tbsp oil in a non stick pan. Add the onions and fry until lightly brown. 

Add the tomatoes and cook for 2-3 minutes until soft. Remove, let cool and blend to a purée in blender.

In the same pan heat 1 tbsp oil on medium heat. Add the cumin seeds and let them sputter. Add the kashmiri red chillies and the finely sliced ginger and fry for 30-45 seconds.

Add the turmeric powder followed by the onions, peppers, chilli powder, salt and two-thirds of the chopped green chillies and fry for 3-4 minutes. 

Add the paneer and cook on a low heat for 5 minutes. Add the tomato purée, garam masala and sugar and simmer for 2 minutes.

Then add the tomatoes (cut into strips) and toss. Stir in the vinegar and garnish with green chillies and coriander.  

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