In the break room one day, a new coworker asked me if I had a blog and I was so excited! She had seen my blog without me telling her about it! She also gave me this wonderful recipe for paneer jalfrezi. It was delicious!
I barely changed it, just upping a couple of the spices and sauteing the bell peppers separately first since I like them pretty soft. The reason for upping the spices was because I accidentally used all the tomatoes and ginger I had cut for 2 recipes!
1/2 tablespoon olive oil
2 bell peppers sliced (I used one red and one green)
1 more tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1 onion sliced
2 garlic cloves sliced
1 inch ginger minced
2 tomatoes chopped
1 teaspoon chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon fennel seeds
2 teaspoons kasori methi leaves
1 package paneer cut into squares
- Heat oil in a saute pan and saute the bell peppers until tender, but not mushy. Remove from pan.
- Heat more oil and add the cumin and ajwain seeds. Once toasted, add the onion and cook until translucent, adding the garlic part way through cooking.
- Grind the fennel seeds. I threw them in a coffee grinder with the chili powder, coriander powder and garam masala since I think they grind better with more volume. Throw these spices in with the onions and add the tomatoes and kasori methi. Cook until you form a paste.
- Add the paneer and cook until tender, then add back in the bell peppers, squeeze with lemon, stir and sprinkle with cilantro.