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Paneer Jalfrezi my style

Written By Akshay Kothari on Wednesday, 11 November 2015 | 07:17

Sudden craving for paneer struck me . Bored by the same similar varieties of paneer,I decided to try something different. Paneer Jalfrezi struck the right chords with me. Jal or jhal means spicy in Bengali and this spicy paneer dish is likely to be tantalizing for your taste buds. I am going to share my recipes with you.

  1. 200g paneer cut into long slices
  2. 1 large onion chopped fine 
  3. 1 tomato converted in puree
  4. 1 medium capsicum deseeded and thinly sliced
  5. 6-7 garlic cloves chopped
  6. 1tsp ginger shredded
  7. 1 Whole lal mirchi 
  8. 2 green chillies deseeded and sliced .
  9. 1/2 tsp haldi powder
  10. 1/2 tsp lal mirchi powder
  11. 1 tsp dhania powder
  12. 1/2 tsp garam masala
  13. 1 tsp cumin seeds 
  14. 1 tbsp kasturi methi 
  15. 1/2 tsp sugar (optional)
  16. Oil
  17. Salt to taste

  1. Heat oil in pan and add cumin seeds .
  2. As cumin seeds sizzle and turn golden brown add whole lal mirchi and green chillies.
  3. Add garlic and ginger to the oil.
  4. As the raw aroma of ginger and garlic goes away add your onion.
  5. Saute you onions till they become translucent and brownish in colour.
  6. Add turmeric powder , red chilli powder and crushed fenu Greek leaves to the mix.
  7. Now add your tomato puree and sugar and salt.
  8. Cook it for 4-5 min .
  9. Add sliced capsicum to the mix and mix it well so that all the capsicum is coated well.
  10. Cook it for 2-3 min.
  11. Now add your paner slices and mix it well and cook the mix for 2mins.
  12. Turn the stove off and add garam masla and lime juice.
Enjoy your paneer jalfrezi with naan or roti. 

About Akshay Kothari


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