Paneer Jalfrezi
I first discovered this dish at my favorite Indian Restaurant The Kebab Factory. Jalfrezi is an Indian curry with meat or vegetables fried in oil and spices. Its also cooked with green chillies to add a bit of heat to the dish. You can adjust the heat by adding more or less green chillies. Jalfrezi dates back to the British Raj and was used primarily of means to use leftover meat. The spiciness of the chillies helped to disguise the taste of the not so desirable left-over meats. This particular version does not use meat, but instead uses paneer. Paneer is a farmers cheese made by curdling heated milk with lemon juice. Please let me know how you like the recipe!
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Paneer Jalfrezi
INGREDIENTS:
GINGER GARLIC paste
Mix in food processor:
1 ½ inch Ginger, skin removed
4 garlic cloves
½ bundle Coriander leaves
1 Green chili
2 Tomatoes
1 red Onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small bag paneer
1 tsp Cumin seeds
1/2 tsp Red chili powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1.5 tbsp Vinegar
Oil or ghee, enough for sautéing
Salt
DIRECTIONS:
Julianne the peppers and onions.
In a food processor, chop the ginger, garlic cloves, coriander leaves, green chili and tomatoes.
Heat oil in pan, add cumin seeds, and cook for 1-2 minutes
Add onions and peppers and sauté until nicely browned.
Add vinegar, turmeric and chili powder, sauté for 1 minute.
Add paneer, sauté for 5 minutes then add ginger-garlic paste. Turn down on low and simmer 5 minutes.
Serve with your favorite Indian bread (Naan, Roti or Paratha)
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I love jalfrezi dishes. I have a recipe for one (haven’t made it yet) that actually calles for canned tuna. I also love paneer, so this dish looks just great!
Hi Fearless Kitchen, Let me know how it turns out it you ever make