How to make Paneer Jalfrezi featuring MasterChef Pankaj Bhadouria

Paneer Jalfrezi is a typical restaurant dish!
Bell Peppers and Paneer Batons tossed in a tomato based gravy.
It's quick and easy to do. So do try it!
Another British dish that is Indian in its essence!! The Jalfrezi can be found in all restaurant menus but is pretty easy to make. The recipe I share here can be made more ‘restaurant like’ by the addition of 2tbsp cream in the end to make it a little richer!

Ingredients:
200g paneer
1 large onion
1 large tomato
1 capsicum
3 coves garlic
1 green chili
1″ piece Ginger
½ tsp cumin seeds
1 tsp salt
½ tsp turmeric powder
½ tsp Kashmiri red chili powder
1tsp coriander powder
1tsp garam masala powder
½ tsp cumin powder
½ tsp red chili powder
2 tbsp tomato puree
1 tbsp vinegar
2 tbsp oil
Chopped Coriander to garnish

Method:
Cut the onion, tomatoes and capsicum into ¼” slices.
Cut the Paneer into batons of ½” X 3”.
Make a fine paste of garlic, ginger and green chilly.
Heat oil in a pan over medium heat.
Add the cumin seeds and allow to splutter.
Add the sliced onions to medium hot oil and fry onion until it turns pink.
Add the ginger-garlic-chilly paste and sauté for a minute or till the raw ginger garlic smell disappears.
Add the powdered spices, tomato puree and vinegar and mix well.
Saute the masala for a few minutes over medium heat till the oil floats on the surface.
Add the capsicum, tomatoes, paneer batons and mix well.
Cover and cook for 2 – 3 mins or till the capsicum is tender crisp and the paneer absorbs the flavor.
Remove from fire and garnish with chopped coriander.


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