Paneer Jalfrezi
Want to recreate one of your favorite takeout dishes at home, and keep it healthy at the same time? Then this paneer jalfrezi is the perfect recipe for you. Courtesy of Chetna Makan.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 Tbsp vegetable oil
- 2 small onions, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 1 cup Tilda® Extra Long Grand Basmati Rice
- 2 tomatoes, finely chopped
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 Tbsp ketchup
- For the vegetables and paneer cheese:
- 1 Tbsp vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 lb paneer cheese, cut into long thin pieces
How to make Paneer Jalfrezi
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Heat the oil in a medium pan, add the onions, and cook for 10–15 minutes on low to medium heat until golden.
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Add the ginger and garlic, cook for another 2 minutes.
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Meanwhile, prepare the rice according to package directions, reserve covered.
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Then add the tomatoes to the onions, ginger and garlic and cook on low heat for 10 minutes until the tomatoes have softened.
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Now add all the spices with the ketchup and cook for a minute.
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Remove this mixture to a bowl and keep aside.
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In the same pan, heat the oil. When hot, add the onions and bell peppers.
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Cook on medium heat for 5 minutes, then add the spice mixture that was prepared earlier.
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Mix it all well and then add the paneer. Heat for a minute, then serve with rice.
