Paneer Jalfrezi | How To Make Paneer Jalfrezi
Jalfrezi is an Indian version of stir-fry which can be made with vegetables or meat. It is a fairly quick dish to prepare and apt for those busy weekdays when you need something quick yet tasty and don't feel like slogging it out in the kitchen.
Servings 3 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 oz Paneer (Indian cottage cheese) cut into 2-inch strips
- 1 cup of 1/4 inch thick sliced green and yellow bell peppers
- 1 cup 1/4 inch thick sliced onions
- 1 firm tomato seeded, cut lengthwise
- 1 inch piece of ginger julienned
- 1 tsp cumin seeds
- 1/2 cup tomato purée
- 2 tbsp tomato ketchup or hot and sweet tomato ketchup for a slightly different taste
- 1 tsp coriander powder
- 1/2 to 1 tsp Kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1/4 to 1/2 tsp garam masala
- 1 tbsp lemon/lime juice
- 2 tbsp oil
- Salt to taste
- Finely chopped cilantro (coriander) leaves for garnishing
Instructions
- Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
- Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over /medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
- Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
- Add in tomato purée, sauté until it leaves oil.
- Add all dry spice powders, saute another minute.
- Add tomato ketchup, salt and mix well. Check for seasonings.
- Return the sautéed veggies and paneer to the skillet, toss well.
- Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.