Sunday, 5 April 2015


Paneer Jhalfrezi


Paneer                      - 2 cups, cut into long pieces
Onion                       - 2 large julienne
Ginger paste              - 1 tspoon
Garlic                        - 5 cloves julienne
Carrot                       - 1 peel and julienne
Mixed Capsicum        - 3 1 each color julienne
Tomato                      - 1 slice into long strips
Cumin Seeds              - 1/2 tspoon
Asafetida                   - a pinch
Turmeric powder       - 1 tspoon
Red chili powder       - 1 tspoon
Coriander powder      - 1 tspoon
Garam Masala           - pinch
Amchoor                   - 1/2 tspoon
Salt t                          - to taste
Oil                            - 1 tbspsoon
Fresh Coriander         - 2 tblspoon finely chopped
Water                         - 5 tblspoon


Heat oil in a heavy bottomed pan. Once hot, add cumin seeds and asafetida, allow them to splutter.
Add sliced onions and saute for 5 minutes.

Add garlic julienne and saute for 2 minutes.

Add ginger paste and cook for another 2 minutes.
Now add parboiled capsicums and carrots. Mix well .

Now add red chili powder, turmeric powder,  coriander powder, amchoor and salt. Mix well.

Add the tomato pieces and mix well.

Now add paneer pieces and mix gently.

Sprinkle 4-5 tbsps of water and mix well.
Cook for 4-5 mts on medium high flame with a lid on top.
Finally add garam masala, fresh coriander leaves and mix well.

Paneer Jhalfrezi is ready to be served as main or side dish in your lunch/dinner menu.

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