Paneer


Another simple yet authentic paneer recipe. In north India if a vegetarian person comes for dinner then paneer dish is a must in the meenu. So everyone prepares according to their own taste and do little bit of variation here and there and make that as their signature dish. I am sharing another variation of paneer that I prepare during lunch or dinner.I think it is close to Paneer Jalfrazie dish found in most of Indian resturants

3 tbsps vegetable oil
2 lbs paneer (cut into cubes)
2 onions (roughly chopped)
2 green bell peppers (cut into strips)
1 tbsp ginger (minced fresh)
1 tbsp minced garlic
1 tsp garam masala
2 tsp ground turmeric
2 tsp fennel seed (ground)
2 tomatoes ( chopped)
1 tbsp ketchup
salt (taste)
water
fresh cilantro (chopped)

Paneer Jalfrazie

Heat oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.

Add oil to the skillet if reqd. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned.

Add  garam masala, turmeric, and fennel seeds. Cook and stir until fragrant.

Add tomatoes, ketchup, and salt into the mixture and continue to cook until oil separates from the gravy and tomatoes are tender.

Pour the water into the skillet and stir.

Add the paneer to the skillet.

Cook until the gravy is thick. Garnish with cilantro to serve.

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