Paneer Jalfrezi (Restaurant-Style, 25-Minute Recipe!)

Method7 steps · about 25 min

1. 1

   Step 1: Heat the tablespoon oil (1 tablespoon) and half tablespoon butter in a pan over medium to medium-high heat. Once hot, add the half teaspoon cumin seeds and let them splutter. Add the teaspoon finely chopped garlic (1 teaspoon), teaspoon finely chopped ginger (1 teaspoon) and one to two sliced green chilies to taste. Saute one minute until ginger and garlic begin to change colour.

   Saute minced ginger garlic and chili · 1 minUses 1 tablespoon oil (I used avocado oil) · ½ tablespoon butter (I used salted butter) · ½ teaspoon cumin seeds · 1 teaspoon garlic (finely chopped) · 1 teaspoon ginger (finely chopped) · 1-2 green chilies (sliced, adjust to taste)

2. 2

   Step 2: Add the finely chopped half onion and cook about two minutes until lightly browned. Add the one-and-a-half teaspoons ground coriander (1 1/2 teaspoons), half teaspoon turmeric and half teaspoon Kashmiri red chili powder with the separate tablespoon water to prevent scorching. Stir and cook thirty seconds.

   Lightly brown finely chopped half onion before spices · 2 minUses Oil-butter cumin ginger-garlic-chili tempering · Finely chopped half of one medium onion · 1 1/2 teaspoons ground coriander · ½ teaspoon turmeric powder · ½ teaspoon Kashmiri red chili powder (or use regular chili powder for extra-heat) · 1 tablespoon water to protect ground spices before puree

3. 3

   Step 3: Add ½ cup tomato puree and stir. Also add ¼ cup of water and ½ teaspoon of salt along with it. Cook for around 1 minute.

   Cook tomato puree sauce · 1 minUses Cooked onion-ground-spice masala · ½ cup tomato puree (store-bought preferably) · 1/4 cup water for tomato sauce · ½ teaspoon salt (or to taste)

4. 4

   Step 4: Add the sliced remaining half onion and both sliced bell peppers. Toss until coated with the prepared masala, cover and cook two to three minutes.

   Briefly cook sliced onion and bell peppers · 3 minUses Prepared tomato-puree masala sauce · Sliced remaining half of one medium onion · 1 medium green pepper (sliced) · 1 medium red pepper (sliced)

5. 5

   Step 5: Stir in the tablespoon white vinegar (1 tablespoon) and optional teaspoon sugar (1 teaspoon), if using, to balance the flavours.

   Uses Briefly cooked onion-bell-pepper tomato masala · 1 tablespoon white vinegar · 1 teaspoon sugar

6. 6

   Step 6: Add 250 to 275 grams paneer cut into rectangles or cubes and toss until evenly coated with the prepared masala.

   Uses Vinegar-seasoned vegetable masala · 250–275 g paneer, cut into rectangles

7. 7

   Step 7: Add the quarter teaspoon garam masala, juliennes from the half-inch ginger piece and optional teaspoon kasuri methi (1 teaspoon). Stir, cover and cook one to two minutes. Garnish with the tablespoon chopped cilantro (1 tablespoon) and serve hot with separately prepared naan or roti.

   Final paneer and finishing-spice heating · 2 minUses Paneer coated in prepared vegetable masala · ¼ teaspoon garam masala · One 1/2-inch (1.3 cm) piece ginger, julienned · 1 teaspoon kasuri methi (optional) · 1 tablespoon cilantro (chopped)