Paneer Jalfrezi Recipe
Paneer Jalfrezi Recipe combines the richness of paneer with a colorful medley of onions, tomato, and bell peppers that are cooked to a slight crunch. This vibrant, Indian vegetarian dish is tangy from the tomatoes and savory with a hint of heat from aromatic spices such as chili, cumin, coriander, and garam masala powdes. It is zesty with a dash of lemon juice, while the crunchy veggies contrast with the soft creamy texture of homemade paneer. Serve it garnished with cilantro with naan, paratha, or steamed rice!
Equipment
- pan, a large heavy-bottomed pot, cheesecloth
Ingredients
For the homemade paneer:
- 1 quart whole milk
- 1 tbsp lemon juice
For the Paneer Jalfrezi Recipe:
- 1 tbsp butter
- 1 red onion chopped
- 1 tomato chopped
- 1½ tsp ginger and garlic paste
- 1 bell pepper chopped
- ⅛ tsp turmeric powder
- 1½ tsp ground cumin
- 1½ tsp chili powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ¾ tsp salt
- 1½ tbsp cashew flour
- ⅓ cup milk
- 1 tsp lemon juice
- 4 sprig cilantro chopped, for garnish
Instructions
- Prepare the ingredients.
How to make the paneer:
- Boil the milk for the paneer in a heavy-bottomed pot. Add the lemon juice when the milk boils vigorously and turn off the heat.
- Strain the milk solids through a cheesecloth placed in a colander. Tie up the cheesecloth and rinse it under cold running water. Squeeze out the excess water. Fold the cheesecloth to form a square block of cottage cheese (to the desired thickness) and place a heavy rolling board or marble tray on top. Place the wrapped cheesecloth on top of a board to allow any remaining water to drain off.
- Unfold the cheesecloth and remove the block of cottage cheese or paneer. Cut into cubes and set it aside.
How to make the Paneer Jalfrezi:
- In the meantime, heat the butter in a nonstick pan and add the onion. Sauté it for 1-2 minutes or until slightly caramelized on medium heat. Add the tomato and sauté until it gets mushy for 2-3 minutes.
- Add the paneer, ginger-garlic paste, spices, salt, and cashew flour. Sauté for a minute.
- Pour the milk into the pan and add the bell pepper. Cook for 2 minutes, stirring occasionally until thickened. The mixture must be semi-dry with a thick sauce that coats the paneer.
- Turn off the heat, drizzle lemon juice, and garnish with cilantro. Serve hot with naan or roti.
Notes
- To add a little golden crispiness to the edges of the paneer, lightly fry the cubes in a little oil.
- If using store-bought paneer, soak the cubes in warm water for 10-15 minutes to soften them.
- Adjust the spiciness of the Paneer Jalfrezi recipe by adding more chili powder and to round off the flavor, add a pinch of sugar.
- Do not overcook the onions and peppers.
- While making homemade paneer, place a heavy weight on the milk solids tied up in the cheesecloth to ensure that the block of chees is formed and retains its shape.
- Add a few extra teaspoons of lemon juice if the milk has not curdled while boiling it to make the paneer.
- A nonstick pan is ideal for making this dish.
Nutrition
Calories: 252kcalCarbohydrates: 26gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 742mgPotassium: 824mgFiber: 3gSugar: 21gVitamin A: 2637IUVitamin C: 63mgCalcium: 462mgIron: 1mg
