Wednesday, June 15, 2011

Paneer Jalfrezi

2 tbspns sunflower oil
1 tsp cumin seeds
1 large onion, finely sliced
1 tbspn ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
150g green peppers, sliced
2 ripe tomatoes, sliced
150g paneer, cubed
Chopped coriander leaves to garnish

Heat the oil in a heavy bottomed saucepan and fry the cumin seeds for 1 minute. Add the onion and fry until soft. Add the ginger garlic paste and fry for few seconds until well blended.
Sprinkle in the spice powders and cook on low heat until the oil begins to separate, in about 3 minutes. Stir frequently to prevent scorching. Add the peppers, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
Add the tomatoes and paneer and cook for a couple of minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
Take off the heat and serve hot, garnished with the coriander leaves.

Tip of the day: To prevent butter from melting during long journeys or picnics, put the packets in a flask along with a few ice cubes.

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