Best Paneer Jalfrezi Recipe-Restaurant Style
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5
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Excellent
Best Paneer Jalfrezi Recipe-Restaurant Style
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Paneer Jalfrezi is an Indian recipe of paneer blended with vegetables like peppers, pumpkin, carrots and broccoli by simmering them in onion and tomato gravy. A homemade paneer recipe that resembles the restaurant-styled one.
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Ingredients
- 200 gm paneer raw and fresh
- 1 small broccoli
- 1 medium carrot
- 100 gm pumpkin Green skin
- 2 large onion
- 1 medium tomato chopped
- 2 small tomato freshly grated
- 1 large capsicum
- 3-4 cloves garlic
- 1 small green chili
- 2 teaspoon red chili powder can adjust
- 1 small dried red chili optional
- 1 teaspoon turmeric powder
- 1 tsp kasoori methi dried fenugreek leaves
- 1 teaspoon amchur or 1 teaspoon lemon juice
- 1 teaspoon cumin Jeera
- 1 teaspoon coriander powder coriander powder, dhaniya powder
- 1.5 tablespoon ghee May use any other vegetable oil, desi variety
- salt as per taste
Instructions
- Gather all the vegetables. Wash them under tap. Chop them as desired. Jalfrezi is best served with crunchy and long not so thick striped cut veggies. For tomatoes, I prefer both chopped tomatoes and freshly grated tomato puree. Paneer chunks in large pieces are ideal for Jalfrezi. Feel Free to chop them as desired.
- Take a heavy bottomed Kadai or wok. Add Ghee and let it heat. Add Cumin, garlic and green chilies. Once Jeera cracks, add onion and saute for 1-2 min on simmer.
- 3. Once onions are transparent, add capsicum, broccoli, pumpkin and carrot. Cover with lid and let the veggies cooked in steam for 3-5 min. Keep sauteing in between. Adding little salt at this step helps vegetables cook faster. Once veggies are done, add tomato both chopped and freshly grated. Cook on simmer and add all the spices (except Garm masala and Amchur) and salt.Pumpkin and tomatoes would leave water so no need to add any extra water.
- 4. Once tomatoes are cooked and make a semi dry gravy, add paneer chunks and cook for 1-2 min. Add Kasoori Methi and Amchur or lemon juice at the last. Cover it and let it sit for about 10 min before serving.
- 5. The easy and delish Paneer Jalfrezi is ready. Serve with paratha or rice.
Notes
- Use a heavy bottomed Kadai to make any vegetable. Iron wok works best. I have used Steel Kadai with heavy base.
- Cook on slow flame to avoid any veggie sticking to the base of the wok.
- Pumpkin and paneer both leave water. So there is no need to add any additional water in this recipe as this water helps them cook faster and make a semi-dry vegetable.
- Let veggies be little crunchy to have flavor of stir fry. Adding little salt after onions are cooked, helped cook vegetables faster.
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5
3 reviews
Excellent
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