Paneer Jhalfrezi

What makes this dish special

Paneer Jhalfrezi is a popular and spicy Indian dish known for its vibrant flavors and quick preparation. Jhalfrezi is derived from the Bengali word "jhal" which means chili, so it is a spicy dish. The dish features paneer, a fresh cheese, combined with a medley of colorful vegetables like onions, tomatoes, and bell peppers, all stir-fried in a tangy and spicy tomato-based sauce. The vegetables are meant to remain crunchy, adding a delightful texture to the dish. The sauce is a blend of tomato ketchup, vinegar, and various spices, creating a rich and flavorful base. It is a quick and easy dish to prepare, making it a great option for parties or a quick weeknight meal.

Recipe

Ingredients: * Paneer: 250g (cut into batons) * Oil: 3 Tbsp * Cumin seeds: 1/2 tsp * Red chillies: 2 whole * Onion: 1 medium (finely chopped) * Tomato: 2 (pureed) * Ginger paste: 1 tsp * Garlic paste: 1 tsp * Green chillies: 3-4 (slit) * Red chili powder: 1 tsp * Coriander powder: 2 tsp * Turmeric powder: 1/4 tsp * Tomato ketchup: 6 Tbsp * White vinegar: 1 tsp * Salt: to taste * Onion: 1 medium (halved and cut into semi-circles) * Tomato: 2 (deseeded and cut into strips) * Bell pepper: 1 (deseeded and cut into strips) * Green coriander: 1 1/2 Tbsp

Instructions:

1. In a kadai or wok, add the oil. Once hot, add cumin seeds and red chillies.
2. Add the chopped onion and sauté until it turns light brown.
3. Add the ginger and garlic paste. Sauté for a minute and add the pureed tomatoes.
4. Sauté until oil leaves the sides of the pan.
5. Add the slit green chillies, red chili powder, coriander powder, turmeric powder, and salt. Sauté for a minute.
6. Add the tomato ketchup and vinegar. Mix well. The base for the dish is now ready.
7. Before serving, add the halved and sliced onions, tomato strips, and bell pepper strips. Mix well and sauté on high heat for about a minute.
8. Carefully add the paneer and 1 Tbsp of coriander. Toss lightly to coat the paneer with the sauce.
9. Serve hot, garnished with the remaining green coriander.

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