Paneer Jalfrezi Paneer With Green Peppers Onions And Tomatoes Recipes

PANEER JALFREZI RECIPE

Steps:

• Rinse and slice the onions, tomatoes & bell pepper. Slit and deseed green chili. Puree tomatoes and set aside.
• If using store bought paneer, soak it in slightly hot water for 10 mins. Cut to finger length pieces. Set aside.
• Heat oil in a pan. Add cumin seeds and let them crackle.
• Add onions & green chilli. Fry them until transparent. Add ginger garlic paste & fry for 2 mins until the raw smell has gone.
• Pour tomato puree and cook on a medium high heat until it thickens a bit. Add chilli powder, garam masala, turmeric and salt. Saute until the raw smell of tomatoes vanishes.
• Taste test the sauce and add more salt if needed. Optionally you may add vinegar and sugar. If your sauce is already sour, don't add vinegar, just sugar will be enough.
• Add the bell peppers & stir fry until slightly tender on a high heat. Reduce the heat and paneer.
• Gently stir in to coat the paneer with the masala/ vegetable spice mixture. Crush kasuri methi and sprinkle.
• Cover and cook on a very low heat just for 2 mins. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti.

PANEER JALFREZI (PANEER WITH GREEN PEPPERS, ONIONS AND TOMATOES)

Steps:

• Heat oil in a skillet and fry cumin seeds for one minute.
• Add onion and fry on low heat until soft. Add more oil if necessary.
• Add ginger and garlic paste and fry for a few seconds until well blended.
• Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
• Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
• Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
• Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
• Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.