PANEER JALFREZI

In its original preparation, it is nothing but stir fired vegetables in a sauce like hot and spicy thick gravy. Over time has evolved to have many different variations and paneer jalfrezi is one of the famous and routinely served dish in Indian restaurants. At times I just want to cook easy and quick and I make such recipes, I do like extensive cooking at times, but not always. More so in the summer heat, slogging in the kitchen is not what I prefer.

 Here’s another easy recipe of paneer which need the prep work …just slicing the veggies and making the tomato puree. It’s no secret that paneer is one of my absolute favourite things to cook and eat. Paneer jalfrezi is also an excellent want to make some paneer kathi rolls. Just warm up some wraps or chapattis, pile on some filling, roll up tightly and serve warm.  

INGREDIENTS:

1 ½ Cup Cubed Paneer

1 Cup Sliced Onion

1 Sliced Tomato

1 Sliced Capsicum

1 Carrot cut into long strips

           1 teaspoon Ginger Minced

1 teaspoon Garlic Minced

2  Tomatoes Blanched and pureed

2  teaspoon Red Chilli Powder

3  teaspoon  Dry coriander Powder

½ teaspoon Turmeric Powder

1-2 teaspoon Garam Masala

Salt as per Taste

1-2 tablespoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Nigella Seeds [kalonji]   

1-2 teaspoon Kasuri Methi

METHOD:

STEP 1 – Cut the paneer cube sized and fry in a large pan with oil on low heat until golden brown. Remove extra oil on a kitchen towel and keep them aside.

STEP 2 – Heat the same pan with oil, add cumin seeds and kalonji in it.

STEP 3 – When the seeds splutter add onion and sauté them till soft and translucent.

Then add minced garlic and ginger in it.

STEP 4 – Add chilli powder, turmeric powder, coriander powder in it and mix well. Take care not to burn the spices.

STEP 5 – Add tomato puree as well as the sliced veggies. Mix well and top up with a cup of water.

STEP 6 – Bring to boil and cook covered for 4-5 minutes or until carrot are cooked.

STEP 7 – Add the paneer and mix well and simmer for another 3-4 minutes. The gravy should be thick by now. If too watery, cook a bit more until thickened.

STEP 8 – Finally, add kasuri methi and garam masala in it. Mix again and add salt as per your taste and your paneer jalfrzi is ready. Garnish with chopped coriander and serve.

Serve hot  with hot chapattis, pulao or rolled up with a wrap or roti.

Some more pics .....

NOTE: The colour may vary because of tomatoes, so no worry just add a little tomato ketchup in it.

Do the  paneer jalfrzi variation with baby corn and beans.