Ingredients
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2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
1
-
-
-
-
-
Directions
Paneer Jalfrezi (Paneer With Green Peppers, Onions and Tomatoes),Jalfrezi refers to a dish cooked with peppers and onions. Monisha Bharadwaj suggests to serve this with roti (bread) and nothing else. However, I served this with plain basmati rice which was lovely. The recipe has been adapted from Monisha Bharadwaj’s beautiful book India’s Vegetarian Cooking – A Regional Guide. It serves 2 as a main dish together with Indian bread or rice or 4 as a side dish accompanied by another Indian dish.,Wonderful flavours – excellent with saffron rice and naan bread,
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Steps
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1
Done
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Heat Oil in a Skillet and Fry Cumin Seeds For One Minute. |
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2
Done
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Add Onion and Fry on Low Heat Until Soft. Add More Oil If Necessary. |
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3
Done
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Add Ginger and Garlic Paste and Fry For a Few Seconds Until Well Blended. |
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4
Done
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Sprinkle in the Spice Powders and Some Salt and Cook on Low Heat Until the Oil Begins to Separate in About 3 Minutes. Stir Frequently to Prevent Scorching. |
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5
Done
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Add the Sliced Pepper Pieces, Stir and Simmer Gently Until They Are Nearly Done but Still Hold Their Shape, For About 8 Minutes. |
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6
Done
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Add the Tomatoes and Paneer and Cook For About 2 Minutes Until Soft but not Mushy; the Tomatoes Will Begin to Soften at Once Because of the Salt That Has Already Been Added. |
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7
Done
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Check the Seasoning (you May Need to Add a Little Bit More Salt, Take Off the Heat and Serve Hot, Sprinkled With Fresh Coriander. |
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8
Done
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Serve With Indian Bread as Suggested by Monisha Bharadway or With Basmati Rice and Another Indian Dish/Other Indian Dishes. |
