PANEER JALFREZI RECIPES

Steps:

• Heat oil in a skillet and fry cumin seeds for one minute.
• Add onion and fry on low heat until soft. Add more oil if necessary.
• Add ginger and garlic paste and fry for a few seconds until well blended.
• Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
• Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
• Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
• Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
• Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

Steps:

• Heat oil in a non-stick pan. Add cumin seeds, red chillies and sauté till cumin seeds are brown.
• Cut cottage cheese into batons.
• Add onion, tomato and capsicum strips to the pan and toss.
• Add red chilli powder, turmeric powder, green chillies and ginger. Toss to mix.
• Add vinegar and toss again. Add tomato sauce, mix well and cook for a minute.
• Add cottage cheese batons, salt and garam masala powder and toss to mix.
• Chop coriander sprigs and add. Mix well and give it a toss. Serve hot.