Photograph of the finished Paneer jalfrezi

India · Paneer xào ớt chuông khô Jalfrezi

Paneer jalfrezi

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.1 kg
  • Photograph of Bell pepper Bell pepper 6
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 8
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Garam masala Garam masala 20 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut paneer, bell peppers, and onions into long strips of the same size.
  2. 2 Pan-fry paneer strips for 2 minutes until golden brown on the edges, then remove from the pan.
  3. 3 Sauté the cumin, then stir-fry the onions and bell peppers over the highest heat for exactly 3 minutes.
  4. 4 Stir-fry quickly over high heat to keep the vegetables crisp; that's the whole point of jalfrezi.
  5. 5 Add the tomatoes and vinegar and stir for 90 seconds without mashing them into a sauce.
  6. 6 Return the paneer to the pan and stir for 40 seconds, then sprinkle with garam masala, shredded ginger, and green chilies.
Start cooking