- 340 gms – Paneer (cut into cubes)
- 2 Cups – Bell peppers (dice into cubes)
- 1 Cup – Onion (dice into cubes)
- 1/2 Cup puree – Tomato
- 2 Teaspoon – Ginger garlic paste
- 1 Tablespoon – Kasuri methi
- 1/4 Teaspoon – Turmeric powder
- 1/4 Teaspoon – Chaat masala
- 3 Tablespoons – Oil
- As required – Salt
- 1 Tablespoon – Coriander leaves
- To roast & grind
- 1/2 Teaspoon
- 2 – Dry red chili
- 1/4 inch stick – Cinnamon
- 2 – Cloves
- 1/4 Teaspoon – Peppercorns
- 1 – Cardamom
- 1/2 Teaspoon – Cumin seeds
- 1/8 Teaspoon – Fenugreek seeds
Heat a small pan, dry roast all the ingredients given under “roast & grind” until fine aroma comes. Switch off the flame. Let it cool & grind to a fine spice powder. Keep aside.
In a mixer grinder, add 1 roughly chopped tomato and grind to a puree. Keep aside.
Heat 1 tablespoon oil in a pan, stir-fry onions, bell peppers and paneer separately and keep aside. Do not cook completely as these should remain firm.
Heat a large pan with 2 tablespoons oil, crackle cumin seeds, then add ginger garlic paste and ground tomato puree. Cook well until the oil leaves out. This will take around 10 minutes.
Once tomato cooked well, add ground spice powder & turmeric powder, chaat masala, kasoori methi and salt. Cook well until raw smell goes. Jalfrezi sauce is now ready.
Now add stir-fried onions, bell peppers and paneer to the jalfrezi sauce. Cook until all the sauce were well coated to the added veggies and paneer. Garnish with coriander leaves.
Paneer jalfrezi is now ready. Serve with rotis, naan and hot rice.
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