Paneer Jhalfrezi is delicious and you would be surprised how simple and fast it is to prepare. It gets ready in no time and requires the basic ingredients from the pantry.
This recipe has a history saying that the chefs during the British Raj in Bengal prepared this with leftover meat and spiced up with really spicy ingredients to make it more delectable. Eventually the recipe has gained popularity and has been made in different versions as in chicken, paneer, even mushroom or just with any other mixed vegetables. With whatever you prepare the recipe will be a winner, I promise.
Since the recipe is fast, the cooking is mostly done in high heat and stir-frying the ingredients in a wok. So it is a good idea to prep all the ingredients before cooking.
Paneer Jhalfrezi is a colorful dish and tastes tangy, spicy and hot. It gets the tanginess from the tomato ketchup and vinegar. Sugar in the recipe is optional but it balances the tanginess. This goes great with homemade chapatti, paratha or any other Indian breads.
Tips:
While stir frying the ingredients make sure not to overcook. The vegetables should be tender but not mushy. You may want to reduce the amount of red chili powder and green chilies according to taste. Do not add salt at once. Adjust after tasting the dish as tomato ketchup and vinegar can give a salty taste to it. You may prepare the recipe with only green bell pepper which is easily available but varied colors make a colorful presentation.
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PANEER JHALFREZI
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 10 mins
- READY IN: 25 mins
Paneer Jhalfrezi is delicious and is a colorful dish and tastes tangy, spicy and hot. It is very simple and fast to prepare. Goes great with chapatti.
INGREDIENTS
- 1 pound paneer
- 1 medium size red onion
- 1/2 medium size green bell pepper
- 1/2 medium size red bell pepper
- 1/2 medium size orange bell pepper
- 1 small tomato
- 1 1/2 inch ginger
- 2-3 medium green chilies finely minced
- 1/2 cup tomato ketchup or to taste
- 1 tebalespoon white vinegar or to taste
- 1/4 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder or to taste
- 1 teaspoon garam masala powder
- 1 teaspoon salt or to taste
- 1 teaspoon sugar or to taste (optional)
- 2 tablespoons vegetable oil
- 1/4 cup cilantro leaves chopped for garnish
INSTRUCTIONS
- Cut the paneer,bell peppers, onion and tomato in long thin strips. Cut the ginger in juliennes.
- In a wok heat the oil and add the cumin seeds and whole red chilies. When it starts to splutter add the cut onions and stir at high heat for 2-3 minutes. Add the colored bell peppers, tomato, ginger juliennes and minced green chilies. Stir well for couple of minutes or until the veggies are tender yet crisp . Add the vinegar, salt, turmeric powder, red chili powder, sugar if using and mix well. Now add the ketchup and mix in well. Finally add the paneer and give a thorough mix without breaking the paneer pieces.
- Add the garam masala powder and chopped cilantro.
- Transfer to a serving dish and garnish with additional chopped cilantro and ginger juliennes. Serve hot with chapatti. Enjoy!
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