Paneer Jalfrezie

This is a quick dish that can be tossed together in no time and I love the combination of crunchy capsicum (Bell peppers) with paneer. I used home-made paneer this time which hadn't set fully and so it was more crumbly than usual but still was creamy and delicious. I love eating this plain and it is also great when wrapped in a warm roti.

PANEER JALFREZIE

Ingredients:
Paneer - 250 grams, cubed
Bell Peppers (Green or Red) - 1 large or 2 medium, cut into 1 inch cubes
Onion - 1 medium, cut into 1 inch cubes
Tomato - 1 small, chopped
Ginger - 1 inch piece, chopped
Green Chillies - 2, chopped
Coriander leaves - 1/4 cup, chopped
Red chilli powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - half tsp
Cumin seeds - half tsp
Dried Red chilli - 1
Salt - to taste
Oil - 1 tbsp

Method:
1) Heat oil in a pan, toss cumin seeds and broken red chilli, once they sizzle, add the ginger, green chillies and onions. Sauté for a few minutes.

2) Now add the bell peppers and cook for 2 minutes more before adding the chilli powder & turmeric powder. Add the chopped tomatoes and salt and allow this to cool till the tomatoes are a bit mushy.

3) Now toss in the paneer pieces (which can be pan fried previously if desired, I didn't) along with garam masala and cook a while longer until the flavours meld.

4) Finally toss the coriander leaves and remove from the stove for a delicious side-dish.