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Paneer Vegetable Jalfrezi

Jalfrezi ( Hot - Fry ) is a curry dish with stir fries meat , fish , paneer or vegetables. Originating from Bengal , this dish is popular throughout India. In this recipe I have used paneer, bell peppers and shishoto peppers . Shishoto peppers are mild, sweet and smoky Japanese peppers . Banana peppers, fresno peppers, Anaheim peppers, cubanelle peppers or bell peppers.

Ingredients


12 oz ( 341 gms ) paneer

12 shishoto peppers

1 yellow bell pepper

1 red bell pepper

5 small shallots

6 cloves garlic

1" piece ginger

2 green chilies

4 medium tomatoes

1/2 teaspoon fennel seeds

1/2 teaspoon poppy seeds

1" cinnamon piece6 cloves

1/4 cup grated coconut

12 cashews teaspoon coriander powder

1 /2 + 1/2 teaspoon turmeric powder

1 + 1 teaspoons chili powder

1 teaspoon kashmiri chili powder

1/4 teaspoon garam masala powder

1 tablespon butter

3 tablespoon oil

1/2 teaspoon cumin seeds

1/2 teaspoon dried fenugreek leaves

( kasoori methi )

1/2 cup chopped onions

salt to taste

Steps

  1. Heat 1 teaspoon oil in a wok or kadai, Stir fry the shishoto peppers on high heat for 1 min. Remove and keep aside.

  2. Cut the bell peppers into cubes. To the same wok add 1 teaspoon oil and fry the bell peppers on high heat for 1 min. Remove and keep aside.

  3. Cut the paneer into strips, add 1 teaspoon chili powder, 1/2  teaspoon turmeric and salt. Mix well. Heat 1 tablespoon oil in the kadai and saute the paneer till it gets golden brown on the sides. Remove and keep aside.

  4. Now heat 1 teaspoon oil. Add shallots, garlic, ginger, green chilies, tomatoes and spices ( fennel seeds, cinnamon, cloves, and poppy seeds ). Fry this till the onions, ginger , garlic and tomatoes are soft. Now add the coconut and cashews. Mix well .Switch off the stove , let it cool and grind into a smooth puree.

  5. Heat a saucepan. In this recipe I have used a brass handi. Add 1 tablespoon butter, 1 tablespoon oil. 

  6. Once the butter and oil are hot , add cumin seeds, dried fenugreek leaves ( kasoori methi ).

  7. Add the onions and fry till golden brown. Now add the spices ( chili powder, kashmiri chili powder,coriander powder, turmeric powder, garam masala ). Fry this for a few secs. The spices tend to burn, so immediately add the ground paste.

  8. Add salt and half a cup water, and close cook on a low flame for 6 to 7 mins till oil seperates.

  9. Now add the stir fried paneer,  bell peppers and shishoto peppers.  Mix well add water if needed. Close and cook for just 2 mins, to maintain the crunch , color and texture of the vegetables.

  10. Serve this as a side dish with roti or basmathi rice.

  11. Enjoy!

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