Who doesn’t relish paneer? This is one easy and crazy paneer dish which can be eaten as such in a bowl or with any roti, naan, rice. It has veggies, spice, flavor, paneer, now all you need is no company, so you can enjoy it all by yourself 🙂
Paneer Jalfrezi
This easy paneer dish is perfect for a weekday evening. With veggies, spices, and paneer, it's versatile and flavorful. High heat keeps the veggies crunchy.
Ingredients
- 450 grams Paneer cut into thick long pieces
- 2 Green Peppers cut in half and then cut into thick long slices
- 2 Tomatoes remove seeds, cut in half and then cut into thick long slices
- 2 Onions (medium sized) cut into thick long slices
- 2 Green chillies finely chopped
- 2 inches Ginger finely chopped
- 3/4 tsp Turmeric powder
- 2 tsp Kashmiri Chili powder adjust for spice level
- 3/4 tsp Garam masala
- Coriander leaves (a handful) finely chopped
- 1 tbsp Lemon juice
- 2 tbsp Oil
- Salt to taste
- Submerge paneer pieces in hot water for two mins to soften it, especially if it’s overly firm or refrigerated.
Seasoning
- 2 tbsp Oil
- 2 Red chillies broken into halves
- 1 tsp Jeera (Cumin Seeds)
Garnish
- Chopped Coriander leaves
- Ginger Juliennes
Instructions
- Heat oil in a kadai or wok, add jeera and red chillies.
- When they start to change color, add chopped ginger, green chillies.
- Saute for a few seconds, keep the flame in medium/high and add onions, green pepper together. Saute for half a minute.
- Add turmeric and chilli powder.
- Stir well and cook for a couple of minutes and then add the softened paneer pieces.
- Add salt and stir in the tomato pieces and garam masala powder.
- Toss for a minute and squeeze in the lemon juice and chopped coriander leaves. Give it a quick mix and the Jalfrezi is deliciously ready to eat.
- Garnish with coriander leaves, and ginger juliennes.
Tips
- The vegetables stay crunchy when we cook them in high flame.
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