Paneer Jalfrezi is a very popular Indian curry in which succulent pieces of Cottage Cheese/Paneer and vegetables are fried in oil and spices to produce a thick sauce.This colourful and nutritious curry is easy ,quick to make and goes well with wraps/rolls - a must try dish for all paneer lovers.
Ingredients
 |
| Paneer Jalfrezi |
Preparation time: 15 min
Cook time: 25 min
Serves: 4
Ingredients
| 250 grams | |
Onion (cut into long thin strips)
| 2-Medium sized |
Ginger Garlic paste
| |
| ¼ cup | |
Tomato (cut into long thin strips)
| 1 |
Carrot (cut into long thin strips)
| |
| 1 big or 2 small | |
| Baby corn (halved) | |
Tomato Ketchup
| |
| Cumin Seeds/Jeera | 1 tbsp |
| Oil/Ghee | 3 tsp |
| To taste |
Spices
Red Chili powder
|
2 tsp
|
Coriander powder
|
2 tsp
|
Garam Masala powder
|
1 tsp
|
Kasuri Methi (crushed)
|
½ tsp
|
Turmeric powder
|
¼ tsp
|
Method
- Heat oil in a cooking pan, add cumin seeds and wait till it splutters.Add onion slices and sauté them till they turn golden brown.
- Add ginger garlic paste and sauté for 2-3 mins.
- Add red chili powder, turmeric powder, coriander powder and salt. Mix well. Add tomato puree and tomato ketchup and cook until the mixture thickens and oil oozes out.
- Add sliced beans, carrots and baby corn and sauté for 3 mins and add 1/3 cup of water let it cook for 5 mins on medium flame.
- Add capsicum and tomato. Cook for 5 mins and mix once in a while.
- Add paneer pieces and toss the contents gently till the masala binds to the paneer.Finally add the garam masala and lemon juice and mix gently and switch off the flame.
- Garnish with kasuri methi and transfer to the serving dish.
- Serve paneer jalfrezi as a side dish with roti/naan. Perfect for Lunch box.
- Using ghee or oil is purely your choice.
- Keep paneer dunked in warm water until before you cook.
- Don't overcook capsicums to retain their crunchy texture.
