Paneer jalfrezi


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.


A delicious vegetarian dish with paneer (Indian cottage cheese)


Serves 2-3


Sunday, May 4, 2014 - 2:50pm


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