PANEER JALFRAIZE

INGREDIENTS (serves 4)
2 dry red chillies
2 medium sized onions
1-2 green chillies
2 medium sized tomatoes
2 green/red peppers
400g paneer (cottage cheese)
20g coriander leaves
3 tablespoons cooking oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1½ tablespoons vinegar
1 teaspoon garam masala
½ teaspoon chilli powder
salt to taste

METHOD

1. Break the red chillies into two pieces
2. Peel and cut onions into thick slices and separate layers. Peel and cut ginger julienne. Wash and chop green chillies.
3. Cut the tomatoes and capsicums into half, remove seeds and cut into ½ cm slices. Finely chop coriander. Cut the paneer into finger sized pieces.
4. Heat the oil, add cumin seeds. When they start to change colour add the halved red chillies, ginger and onion. Sauté for 30 seconds.
5. Add chilli powder and turmeric powder. Stir well, add capsicum and cook for 2-3 minutes. Add paneer fingers and toss. Add salt, vinegar and cook for 2-3 minutes. Stir in tomato pieces and add garam masala powder.
6. Serve hot, garnished with chopped coriander leaves.

Serve with rice or warm naan bread or chapattis.

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