Paneer jalfrezi

Jalfrezi is a popular restaurant dish made out of jalfrezi sauce and stir fried vegetables/meats. Paneer jalfrezi is a quite easy and tasty recipe made of paneer. Jalfrezi sauce is the base for this recipe. You can add any of your favorite vegetables/proteins/meat to this base sauce to make yumilicious jalfrezi dish.

This jalfrezi sauce can be made in advance and refrigerate in an air-tight container. Later it can be used with stir-fried vegetables. You can also use stir-fried chicken/paneer for special varieties. While cooking panner, do not cook for too much of time, as it should be crisp outside and soft inside and same for vegetables too. So cook on high heat for low time.

In this recipe spice powders were freshly ground for making sauce. So the flavor of the curry would be inviting and delicious. If you are in a hurry to make spice powder, you can use store bought “garam masala” instead of freshly ground one. Pair this paneer jalfrezi with roti, naan or hot rice. It would definitely gives you a restaurant feel at home. Follow me on instagram - aroma_foods_simple_recipes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 4 Servings

 

INGREDIENTS

• Paneer – 340 gms (cut into cubes)
• Bell peppers – 2 Cups (dice into cubes)
• Onion – 1 Cup (dice into cubes)
• Tomato - ½ Cup puree
• Ginger garlic paste – 2 Teaspoon
• Kasuri methi – 1 Tablespoon
• Turmeric powder – ¼ Teaspoon
• Chaat masala – ¼ Teaspoon
• Oil – 3 Tablespoons
• Salt – As required
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – ½ Teaspoon
• Dry red chili – 2
• Cinnamon – ¼ inch stick
• Cloves – 2
• Peppercorns – ¼ Teaspoon
• Cardamom – 1
• Cumin seeds – ½ Teaspoon
• Fenugreek seeds – 1/8 Teaspoon

MAKE IT

• 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.
• In a mixer grinder, add 1 roughly chopped tomato and grind to a puree. Keep aside.
• 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.
• 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.
• 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.
• 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.
• Paneer jalfrezi is now ready. Serve with rotis, naan and hot rice.

STEP BY STEP PREPARATION

Heat a small pan, add ingredients given under “roast & grind” roast until fine aroma comes. Switch off heat. Let it cool & grind to a fine spice powder.

 

Meanwhile grind 1 tomato to a puree consistency & In a pan add 1 Tablespoon oil and stir-fry onion & bell pepper and paneer individually. Roast & keep aside.

 

Heat 2 Tablespoons oil in a large pan, crackle cumin seeds.

 

Then add ginger garlic paste and tomato puree. Cook until oil leaves at the sides for about 10 minutes.

 

Now add turmeric powder, chaat masala, salt, kasoori methi & roasted & ground spice powder.

 

Cook until the raw smell of spice powders gone. This now comes to the sauce consistency. Jalfrezi sauce is now ready.

Add the stir-fried vegetables and panner to the jalfrezi sauce. Cook well until the jalfrezi sauce is well coated with the vegetables and paneer. Garnish with coriander leaves. Paneer jalfrezi is now ready. Switch off heat.

NOTES

• Stir- fry vegetables and paneer as it should be crisp outside ans soft inside.
• Can make this jalfrezi sauce in advance and refrigerate in an air-tight container. Can add stir-fried vegetables/meats when required to a heated jalfrei sauce.