Paneer Jalfrezi in a jiffy

Mallika Basu - Paneer Jalfrezi in a jiffy

Weekday evenings are made for quick one pot meals, and Paneer Jalfrezi always rises to the occasion. Soft chunks of paneer stir fried with peppers and onions, it's a moist dish tossed in spices that enhance rather than overpower it. Jhal means spicy hot and Frezi means fried, so this really is our version of a stir fry. The best thing about this dish, is that it doesn't use a load of specialist ingredients that need a trip to the shops. With all that time and effort saved, I often make soft chappatis to go with the lot too.

Method:

Deseed the peppers and cube along with the paneer and onion. Bring the oil to heat on high and when it’s hot, spoon in the cumin seeds and as they sizzle up toss in the paneer and vegetables. Give them a stir.

Next, mix the tomato puree with the spice powders and two tablespoons of warm water. Pour this all over the paneer and vegetables. Stir fry on high until the vegetables soften and the paneer starts going golden in parts.

Mix the garam masala and salt to your taste to finish. You could add chopped coriander to serve.

 

 

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