Paneer Jalfrezi – An easy to make loved by all vegetarian side dish. Paneer/cottage cheese is so versatile we can make any number of recipes with it and all come out as winners.
It is especially good for kids who need lots of calcium and protein in their diet. Paneer/ cottage cheese appears a lot in my weekly menu. Sometimes in breakfast, sometimes in lunch, dinner or in snacks.
Paneer jalfrezi, paneer bhurji are two most common paneer dishes we make in our kitchen. my kids don’t need anything else with this. They just make roti wraps and enjoy the goodness of paneer.
When I was a kid I could not eat paneer in any form. My mom used to make awesome paneer dishes and she would have to make a separate dish for me. Just before I got married my mother started making paneer with capsicum. I think you all know of my capsicum love by now.
The smell of capsicum and paneer cooking together worked its magic and I fell in love with paneer. We can call it fates intervention also because Axat is a die-hard Paneer fan and I had to eat and cook lots of paneer dishes just after marriage.
Just for the record I still can not eat Paneer pakora. Rest all paneer dishes I love.
Come to think of it If I had tasted Paneer Tikka in those days my aversion for paneer might have been cured quite fast;-)
This goes really well with roti, parantha, naan or rice. you can make it as a side dish or if you are not in the mood of making elaborate dinner just make this paneer jalfrezi and enjoy it with roti. No need of making any other dish.
How to make Paneer Jalfrezi
preparation time: 5 minutes
cooking time: 15-20 minutes
250 grams paneer/ cottage cheese cut into cubes
2 tbsp oil
1 small capsicum cut into thick pieces
2 onions cut into thick pieces
1 onion chopped
2 tomatoes pureed
1 green chili chopped
salt to taste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp kasoori methi/ fenugreek leaves
1/4 tsp garam masala
1/4 tsp chaat masala
1 tbsp freshly chopped coriander leaves
1. you can adjust spices according to your taste.
2. My kids love chaat masala. If you want you can add amchoor in its place. Its quantity will depend on the sourness of tomatoes.
To make Paneer Jalfrezi
Heat oil in a thick bottomed pan/ kadhai. Saute onions for 2-3 minutes.
Add capsicum and cook again on high flame for 2-3 minutes. Switch off the flame and keep sauteed onions and capsicum aside. We are going to use the leftover oil in the kadhai for rest of the cooking.
Heat oil. Add chopped onion and green chilies and cook for 2-3 minutes. when onions become transparent add salt, red chili powder, and turmeric powder.
Mix the spices and cook for 30 seconds on low flame. Add tomato puree and cook for 5-7 minutes.
When the gravy thickens and starts leaving the sides of the kadhai it is ready.
Crush kasoori methi in your hand and add to the tomato-onion mixture. Add garam masala and chaat masala.
Mix it with a light hand and cook for 2 minutes for all the spices to blend in.
Sprinkle chopped fresh coriander leaves.
Serve hot with roti, paratha, naan or rice.