Friday, June 24, 2011

Paneer Jalfrezi


Ingredients:

Dry red chilies                                                           2 nos.
Onions                                                                      2 nos.
Ginger                                                                       2" piece.
Green chilies                                                             1-2 nos.
Tomatoes                                                                  2 nos.
Capsicum                                                                  2 nos.
Cottage cheese (paneer)                                           400 gms.
Coriander leaves                                                       ¼ cup
Cumin seeds                                                             1 tsp.
Red chili powder                                                       1½ tsps.
Turmeric powder                                                       1 tsp.
Garam Masala Powder                                               1 tsp.
Vinegar                                                                      1½ tbsps.
Oil                                                                              3 tbsps.
Salt                                                                            As required

Procedure:

1.Break the red chilies into two pieces, peel and chop the onions into thick slices and separate the onion rings.
2.Peel and chop ginger into pieces, wash & chop the green chilies.
3.Cut the tomato and capsicum into half, remove the seeds and cut them into long slices.
4.Finely chop the coriander leaves and cut the paneer into small rectangular pieces.
5.Heat oil in a kadai, add cumin seeds and when they change colour, add the halved red chilies.
6.Add ginger pieces, sliced onions and sauté for a minute.
7.Add red chili powder, turmeric powder & stir well.
8.Mix capsicum pieces and cook for a few minutes, then add the paneer pieces and toss.
9.Finally add salt, vinegar, tomato pieces, garam masala powder & cook for 2-3 minutes.
10.Garnish with coriander leaves and serve hot.


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