Ingredients with Measurements:
- 200g paneer, cut into cubes
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. Heat oil in a non-stick pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add ginger and garlic paste and sauté for a minute.
4. Add onions and sauté until they turn translucent.
5. Add bell peppers and sauté for 2-3 minutes.
6. Add tomatoes and cook until they turn soft.
7. Add coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
8. Add paneer cubes and mix gently.
9. Cook for 2-3 minutes until paneer is heated through.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 13g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add cashews or almonds for a nutty flavor.
- Add cream for a richer taste.
- Add green chilies for extra heat.
Tips and tricks:
- Use fresh paneer for best results.
- Do not overcook the vegetables as they should retain their crunchiness.
- Adjust the spice level according to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pan over low heat until heated through.
Presentation ideas:
Serve in a bowl or on a plate.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan, roti, or rice.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
- Papadum
Troubleshooting advice:
- If the dish is too spicy, add a dollop of yogurt to balance the heat.
- If the dish is too dry, add a splash of water or cream.
Food safety advice:
- Use fresh ingredients.
- Wash vegetables thoroughly before use.
- Cook paneer and vegetables until they are heated through.
Food history:
Jalfrezi is a popular Indian dish that originated in Bengal. It is a stir-fry dish that is made with vegetables and meat or paneer.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with naan, roti, or rice.
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Region: Indian