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Paneer Jalfrazie

4

40 min

Paneer Jalfrazie

Paneer Jalfrazie Photo 1

Time

40 min

Serving

4 persons

Calories

435

Rating

4.00★ (13)

Author: Victoria Buriak
This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it.

Ingredients

  • vegetable oil: 3 Tbsp
  • paneer: 2 pound (cut into cubes)
  • vegetable oil: 1 Tbsp
  • onions: 2 piece (chopped)
  • green bell peppers: 2 piece (cut into strips)
  • fresh ginger root: 1 Tbsp (minced)
  • garlic: 1 Tbsp (minced)
  • Garam Masala: 1 tsp
  • ground turmeric: 0.5 tsp
  • ground fennel seed: 0.5 tsp
  • tomatoes, pureed: 2 piece
  • ketchup: 1 Tbsp
  • salt: (to taste)
  • water: 0.5 cup
  • fresh cilantro: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

Paneer Jalfrazie Photo 21
Paneer Jalfrazie Photo 32
  1. Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
    Paneer Jalfrazie Photo 2
  2. Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
    Paneer Jalfrazie Photo 3

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