Ingredients
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340 gms - Paneer (cut into cubes)
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2 Cups - Bell peppers (dice into cubes)
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1 Cup - Onion (dice into cubes)
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1/2 Cup puree - Tomato
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2 Teaspoon - Ginger garlic paste
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1 Tablespoon - Kasuri methi
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1/4 Teaspoon - Turmeric powder
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1/4 Teaspoon - Chaat masala
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3 Tablespoons - Oil
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As required - Salt
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1 Tablespoon - Coriander leaves
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To roast & grind
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1/2 Teaspoon
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2 - Dry red chili
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1/4 inch stick - Cinnamon
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2 - Cloves
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1/4 Teaspoon - Peppercorns
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1 - Cardamom
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1/2 Teaspoon - Cumin seeds
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1/8 Teaspoon - Fenugreek seeds
Cooking Instructions
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1
Heat a small pan, dry roast all the ingredients given under “roast & grind” until fine aroma comes. Switch off the flame. Let it cool & grind to a fine spice powder. Keep aside.
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2
In a mixer grinder, add 1 roughly chopped tomato and grind to a puree. Keep aside.
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3
Heat 1 tablespoon oil in a pan, stir-fry onions, bell peppers and paneer separately and keep aside. Do not cook completely as these should remain firm.
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4
Heat a large pan with 2 tablespoons oil, crackle cumin seeds, then add ginger garlic paste and ground tomato puree. Cook well until the oil leaves out. This will take around 10 minutes.
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5
Once tomato cooked well, add ground spice powder & turmeric powder, chaat masala, kasoori methi and salt. Cook well until raw smell goes. Jalfrezi sauce is now ready.
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6
Now add stir-fried onions, bell peppers and paneer to the jalfrezi sauce. Cook until all the sauce were well coated to the added veggies and paneer. Garnish with coriander leaves.
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7
Paneer jalfrezi is now ready. Serve with rotis, naan and hot rice.
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