Paneer Jalfrazie Recipes

PANEER JALFREZI RECIPE

Steps:

• Rinse and slice the onions, tomatoes & bell pepper. Slit and deseed green chili. Puree tomatoes and set aside.
• If using store bought paneer, soak it in slightly hot water for 10 mins. Cut to finger length pieces. Set aside.
• Heat oil in a pan. Add cumin seeds and let them crackle.
• Add onions & green chilli. Fry them until transparent. Add ginger garlic paste & fry for 2 mins until the raw smell has gone.
• Pour tomato puree and cook on a medium high heat until it thickens a bit. Add chilli powder, garam masala, turmeric and salt. Saute until the raw smell of tomatoes vanishes.
• Taste test the sauce and add more salt if needed. Optionally you may add vinegar and sugar. If your sauce is already sour, don't add vinegar, just sugar will be enough.
• Add the bell peppers & stir fry until slightly tender on a high heat. Reduce the heat and paneer.
• Gently stir in to coat the paneer with the masala/ vegetable spice mixture. Crush kasuri methi and sprinkle.
• Cover and cook on a very low heat just for 2 mins. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti.

PANEER JALFREZI RECIPE

Steps:

• Cut the veggies and paneer length wise and keep aside.
• In a Pan, heat oil. Once the oil is hot, add cumin seeds and let them sizzle.
• Then add sliced onions, minced ginger, garlic and saute for 2-3 minutes on medium heat until light brown.
• Next, add the spices like turmeric powder, red chili powder, coriander powder, salt, a splash of water, and saute the masala on medium-high heat for another minute.Note: Make sure to add the water else spices will burn.
• Add the bell peppers and continue sautéing them for another 2-3 minutes till they are tender and cooked.
• Add sliced tomato and tomato puree and saute for a minute until the tomatoes soften.
• Finally, add the paneer, garam masala, toss well to coat with all the spices. Cover and simmer for 2-3 minutes. You can also add Kasuri methi at this stage.
• Lastly, squeeze from fresh lime juice and sprinkle some freshly chopped coriander leaves. Then, the restaurant Style Paneer Jalfrezi curry recipe is ready to serve with naan or rice.

PANEER JALFRAZIE

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
• Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

PANEER JALFREZI (PANEER WITH GREEN PEPPERS, ONIONS AND TOMATOES)

Steps:

• Heat oil in a skillet and fry cumin seeds for one minute.
• Add onion and fry on low heat until soft. Add more oil if necessary.
• Add ginger and garlic paste and fry for a few seconds until well blended.
• Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
• Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
• Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
• Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
• Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

PANEER JALFREZI WITH CUMIN RICE

Steps:

• Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
• Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
• Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.