Paneer Jalfrezi

Paneer Jalfrezi is a delicious vegetarian stir-fry curry that has a heavenly melange of paneer, onions, and bell peppers in a spicy onion tomato sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-jalfrezi/

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RECIPE INGREDIENTS

» For Paneer Jalfrezi

• 2 teaspoons oil/ghee
• 1 teaspoon cumin seeds
• 2 dried red chilies
• 1 large-sized onion, sliced
• 1 tablespoon ginger, minced
• 1/2 tablespoon garlic, chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/3 cup tomato puree
• 1 tablespoon tomato ketchup
• 1 1/4 cup mixed bell pepper, sliced
• Salt, to taste
• 1/4 teaspoon garam masala powder
• 1 tablespoon white vinegar
• 1 tablespoon Kasuri methi
• 1 tablespoon ginger, julienned
• 250 grams paneer, cubed
• 1 tablespoon chopped, cilantro (coriander) leaves

» For Serving:

• 1 tablespoon chopped, cilantro (coriander) leaves
• 1 tablespoon ginger, julienned
• Lemon juice

RECIPE INSTRUCTIONS

» How to Make Paneer Jalfrezi:

1. Heat oil in a heavy bottom saucepan on medium heat.
2. Once hot, add cumin seeds, dried red chilies, and let them sizzle for 30 seconds.
3. Add sliced onions and sauté for 2 minutes.
4. Add minced garlic, chopped garlic, and fry them for about 1 minute.
5. Turn the heat to low, and add cumin powder, turmeric powder, coriander powder, and red chili powder.
6. Sauté for 1 minute on low heat.
7. Turn the heat to medium and add sliced bell peppers.
8. Mix well and sauté 2-3 minutes.
9. Add tomato puree, tomato ketchup, and mix everything well.
10. After that, add salt, garam masala powder, white vinegar, and Kasuri methi. Mix everything well until combined.
11. Now add sliced tomato and cook for 2 minutes or until tomatoes are half cooked and mixed with spices.
12. Add chopped cilantro, cubed paneer, and mix well.
13. Cook for 2-3 minutes or until the paneer softens.
14. Turn off the heat, and add ginger juliennes. Toss everything well.
15. Transfer sizzling hot paneer jalfrezi to a serving dish.
16. Garnish with chopped cilantro, ginger juliennes.
17. Drizzle paneer jalfrezi with lemon juice and serve hot with garlic naan, roti, paratha, or rice.

RECIPE NOTES

1. Homemade Paneer that is soft and fresh tastes best in this recipe. When using store bought paneer, make sure to use fresh paneer. If your paneer is firm, then soak it in hot water for 15-20 minutes before slicing and adding to the recipe.
2. Do not overcook onions and bell peppers. Paneer Jalfrezi tastes good when vegetables are slightly crunchy.
3. Make sure to add vinegar, garam masala, and Kasuri methi at the end right before adding the paneer cubes. This step would ensure that your Paneer Jalfrezi would taste just like the ones you get at the restaurants.
4. You can easily double or triple the amount of this recipe.
5. You can use leftover paneer jalfrezi for making vegetable wraps. You can also use it as a filling for your sandwich or paratha.
6. To make no onion garlic paneer jalfrzi, remove onion and garlic from the recipe.