Paneer Jalfrezi

Paneer Jalfrezi is a delicious and vibrant Indian dish with cubes of paneer, a soft and mild Indian cheese, cooked in a spicy and tangy sauce. This dish is a popular vegetarian option that combines the sweetness of bell peppers, the crunch of onions, and the tanginess of tomatoes with a medley of Indian spices. The name “Jalfrezie” originates from the Bengali word “Jhal,” meaning spicy, and “Frezi,” meaning stir-fry, reflecting its origins as a stir-fried dish. The recipe typically includes a blend of spices such as turmeric, cumin, coriander, and garam masala, which infuse the paneer and vegetables with rich flavors. Paneer Jalfrezi is often enjoyed with warm naan, roti, or steamed rice, making it a favorite in Indian households and restaurants for its delightful combination of textures and flavors.

Paneer Jalfrezi Recipe:

Here’s the basic recipe-

INGREDIENTS:

  • 230 gms paneer diced in 3d shapes
  • 3 tablespoons of vegetable oil
  • 1 tablespoon cumin seeds
  • 1 medium onion meagerly cut
  • 2 garlic finely chopped
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon coriander powder
  • Squeeze turmeric powder
  • 1 medium green pepper meagerly cut
  • 1 little tomato cut
  • Salt to taste
  • 1″ ginger bits for embellish
  • 1 tablespoon lemon juice
  • New coriander for embellish

INSTRUCTIONS:

  • Warm oil in an expansive foot pan over medium warm. Include cumin seeds and sizzle for 30 seconds. Include the onions and sear for 8-10 minutes. As they mellow, include the garlic and sear for many seconds. Include all the zest powders and mix for an assist miniature. In case the flavors adhere to the base of the container include a sprinkle of water.
  • Presently include the peppers and blend with all the flavors for 4-5 minutes. Include the tomatoes at this organize and cook until somewhat relaxed
  • Presently include the paneer 3d shapes and mix well to coat with all the flavors. Cook for some minutes, season to taste. Include the ginger, and lemon juice & decorate with new coriander. Serve warm with naan or chapati.

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