A quick fix hearty meal, is what this is. Jalfrezi is a type of Indian dish in which pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. Since there is no gravvy involved, it can be stirred up in a matter of a few minutes. Jalfrezi can be made as spicy as you wish and in that lies its success to cater to different tastes. The other main ingredients include capsicums, onion and tomato. History dates the Jalfrezi back to the British Raj and according to a new poll, the Jalfrezi is the most popular choice in Britain’s 10,000 Indian restaurants. This is not the traditional way of cooking this dish, but this quick fix recipe has all the flavours intact without being doused with oil.
Personally I love paneer, its one ingredient that marries well with indian, continental and Thai flavours. For a quick snack, all you need to do is shallow fry the paneer in a little oil, sprinkle it with indian spices and enjoy a diet friendly snack. The best part about paneer, is that is
But this recipe that’s the humble paneer a notch higher.
1 cup Paneer, cut into rectangular cubes
- 2 onions, sliced
- 1.5 green capsicum, sliced
- 1 big tomato, sliced
- 2 teaspoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic-chillie paste
- 1 teaspoon each, chillie powder, turmeric powder and cumin-coriander powder
- Salt to taste
- Shallow fry the paneer in a little bit of oil till it is golden. Remove and set aside.
- In the same pan, add cumin seeds and ginger-garlic-chillie paste. Once the seeds sputter add the garlic is cooked add the sliced onions. Stir fry till golden.
- Add the tomatoes and fry till tomatoes soft.
- Add the masala powder and capsicum together.
- Cook till capsicum is cooked but not soft.
- Add the fried paneer, give it a quick stir fry and take it off the flame.
- Serve hot with chapatis or roti. You can also team it up with rice and dal.
PS: How to make Paneer
Paneer is prepared by adding lemon juice, vinegar, citric acid or yoghurt to hot milk. This separates the curds from the whey. The curd needs to be drained and collected in a muslin cloth and placed in a manner such that the excess water drains out, Keep the curd pressed for 2 to 3 hours. Cool it and then cut the paneer into blocks as required for the entree.