Paneer Jalfrezi

Paneer Jalfrezi comes together in less than thirty minutes and is a great weeknight option for a comforting meal. There are many variations of making Paneer Jalfrezi, with or without gravy. The recipe below is my version, has some gravy, does not use any heavy cream and also does not require the Paneer to be fried. It’s very simple and straightforward.  The subtle use of spices enhance the flavor without overpowering the dish. Use this recipe as a template and feel free to adjust the spices according to your taste buds.

Ingredients

Paneer 8 Lbs / 200 grams, cut in cubes
1/2 Tablespoon Cooking Oil
1/4  Teaspoon Cumin Seeds
1/4  Teaspoon Black Mustard Seeds
1 Small Onion, cut into cubes
1 Teaspoon Tomato Paste
1 Cup Bell Pepper, cut into cubes
1/4 Cup Plain Yoghurt
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Ginger and Garlic Paste
1 Teaspoon Dry Fenugreek (Methi) Leaves
Salt to Taste
Fresh Cilantro, for garnish

Process

1. Heat oil in a pan and add cumin and mustard seeds to the pan.
2. Add ginger garlic paste and saute for a minute until the raw aroma goes away.
3. Add onions and stir for a minute or two, until they become translucent.
4. Now add bell pepper, tomato paste, chili powder, turmeric powder, coriander powder and salt. Mix everything well and cook for 2-3 minutes on medium-high heat.
5. Reduce the heat, (if the mixture is very dry and sticking to the pan then add a tablespoons of water to the pan) cover and cook on low for 7-8 minutes until the pepper is almost tender.
6. Now increase the heat, stir in the yoghurt and cook on high for a minute.
7. Add cubed paneer and carefully mix everything together.
8. Reduce the heat and simmer everything for two minutes, to let the flavors blend and coat the paneer cubes.
9. Lastly sprinkle dried fenugreek leaves and gently stir everything.
10. Garnish Paneer Jalfrezi with fresh cilantro and serve hot with your choice of roti, bread or rice.

Enjoy! 🙂