Paneer Jalfrezi Recipe

Ingredients

• 250 Gram Paneer (cottage cheese), cut into strips
• 1 Cup sliced onion
• 1 Cup sliced red bell pepper
• 1 Cup sliced green capsicum
• 1 Cup sliced tomato (discard pulp and seeds)
• 1 Teaspoon nigella seeds (kalonji)
• 1 Teaspoon cumin seeds (jeera)
• 1 Tablespoon ginger & garlic paste ((see recipe))
• 1/2 Cup tomato sauce or ketchup
• Salt to taste
• 1 Teaspoon turmeric powder
• 1 Teaspoon red chilli powder or to taste
• 2 Teaspoon coriander powder
• 4 Tablespoon mustard oil or cooking oil
• 1 Tablespoon Kasuri Methi or Dried Fenugreek Leaves
• 1 Tablespoon thinly sliced ginger

Instructions

1. 1

   Heat oil in a wok or stir fry pan over medium flame.

2. 2

   Add cumin seeds and nigella seeds. Cook for 10 seconds. Add sliced onion, fry till onion softens. Add ginger-garlic paste and fry for a minute.

3. 3

   Next, add the tomato sauce, salt, and spices. Stir to combine. Add 1/4 cup of water, mix, and cook the masala over low heat for 1 - 2 minutes.

4. 4

   Add the colored bell peppers, capsicum, and fry again on high flame for 2 minutes to cook the vegetables.

5. 5

   At last add paneer strips, sliced tomato, dried fenugreek leaves, and gently mix them until all the masalas coat all the vegetables and paneer. Continue cooking for 2-3 minutes but do not stir very frequently otherwise paneer will crumble.

6. 6

   Sprinkle sliced ginger and coriander leaves before serving.

7. 7

   Serve Paneer Jalfrezi warm with chapati or naan.