Paneer Jalfrezi is one of those restaurant style paneer recipes that is very easy to replicate at home, and you know that its a much healthier version. Jalfrezi nothing but vegetables or in this case paneer in a hot and spicy tomato gravy with onions and capsicums. The highlight of this recipe is the ease with which it can be put together and tastes amazing with phulka or parathas, perfect for those hushed weeknights, when you are short of time to cook up something.
Paneer jalfrezi is also an awesome filling for rolls, or kathi rolls as its called these days, it tastes amazing with palak paratha too. A roll with palak paratha and paneer jalfrezi for filling is a delight. I first had a similar version in a restaurant in Sunnyvale and was hooked to the idea, there it was palak paratha filled with chilli paneer, well this reminds me that i have to write the chilli paneer recipe soon.
- 250 gms paneer(cut into 1 inch cubes)
- 2 big onions cut into think slices
- 2 big onions paste
- 1 big capsicum cut into equal sizes as the onions
- 2 tomatos puree
- 1 tomato cut into same strips as onion and capsicum
- 2 inch cube of ginger, half cut into long strips, rest paste
- 1 tsp garlic paste
- 2 tsp cumin seeds
- 3-4 dry red chillies
- 1 tsp turmeric pwd
- 2 tsp coriander powder
- 1 tsp cumin pwd
- 1/2 tsp lemon juice
- 1 tsp garam masala / kitchen king masala.
- While you start preparing, boil some water and dip the paneer pieces into this with a pinch of salt, this will make the cheese cubes extra soft, you may want to fry the pieces instead.
- Heat some oil in a wok and add the cumin seeds and the red chillies to this, let it splutter, now add the ginger, onion paste and the garlic paste to this, and let it saute till you have the aroma of ginger flowing or till d onions r light brown.
- Now add the onion pieces, saute for another 2 mins, to this add the capsicum pieces and saute for 3-4 mins. Add the salt and other spices to this and cover the lid and let it cook for 5-10 mins over medium flame, till the capsicum is cooked but has not shrinked and lost its texture, the fresh green color should remain.
- Now add the paneer pieces, and stir for 5 minutes, to this add the tomato puree and let the excess water evaporate and the paneer pieces absorb all the masala.
- In another 10-15 minutes you would observe that the paneer is soft enough and has absorbed the spices. The sabzi is ready .
- Serve hot with chapati or any indian bread and some dal or gravy.
- Choose to either boil the paneer pieces or to fry them before using
- Recently i have figured that whenever you need capsicums in any recipe, adding it towards the end retains the crispyness and the beautiful green color.
- Use any garam masala / meat masala here as you need a little zingy flavour.
We are still running the Marathon. And heres what the others have in store for you:
Sri has some brilliant looking Mango sevai
Siri has some tindora rice
Arundathi has some different rice cooked up
Raaga has a tangy Peerkangai Toghayal
Divya tosses her tomatilla salsa
Lakshmi has a traditional Varuthu araitha kootu
Ranji has decilious looking Puttu and kadala
Dhivya has the appetizing Couscous with Moroccon Tagine
Bhags presents a spicy Hummus for you