Paneer jalfrezi (paneer with onions, peppers and tomatoes)


I was going to make saag paneer (spinach and paneer) but I took a fancy to the paneer jalfrezi recipe in Monisha Bharadwaj’s India’s Vegetarian Cooking.

As usual, I made a few small amendments. The recipe calls for garlic / ginger paste. I couldn’t be arsed with that so just grated the ginger and crushed the garlic. I also added fresh chili as I like my dishes spicey. Finally, I added red pepper too as I had some in the fridge and it looks pretty in Indian dishes. Peppers are a really good source of vitamin C, and red peppers in particular are full of bioflavonoids which helps your immune system and is good for preventing bruising and bleeding.

Ingredients:

  • 3 tbs groundnut oil (tel)
  • 1 tsp cumin (jeera)
  • 1 onion – sliced finely (dungri)
  • 1 inch ginger – grated (audoo)
  • 1 large clove garlic – crushed (lusan)
  • 1 small green chili – chopped finely (murcha)
  • 1/2 tsp chili powder (murcha)
  • 1/2 tsp turmeric (hurder)
  • 1 tsp salt (nimak)
  • 1 tsp coriander, cumin powder (dhanna jeeru)
  • 1 green bell pepper – sliced finely
  • 1 red bell pepper (optional) – sliced finely
  • 750g paneer (Plumstead bods…I got mine from Superfruits). Diced in 1 inch cubes
  • 2 ripe red tomatoes – diced finely
  • Coriander to garnish

Cooking:


  • In a heavy based saucepan or large frying pan,heat oil then add cumin seeds.
  • Once the seeds are sizzling, add onions and fry until they are soft
  • Add garlic, ginger and chilis. Cook for a minute
  • Add spices and cook until blended well
  • Add the sliced peppers and cook for about 8 minutes. The recipe calls for them to be soft but still holding their shape
  • Add the paneer and tomatoes and cook for a few more minutes
  • Garnish with coriander

Ms Bharadwaj recommends eating this with rotlis but I’m going to have it with plain rice.

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2 thoughts on “Paneer jalfrezi (paneer with onions, peppers and tomatoes)

  1. Pingback: Paneer, chickpeas and sweet pointed peppers shak « Chili Paper Chains

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