Paneer Jhalfrezi
Paneer stir-fried with colorful bell peppers and onions in a tangy, spicy sauce.
Preparation
Cut carrots, beans, capsicum, and spring onions into inch long thin pieces.
Marinate Paneer with 1/4 tsp turmeric, 1/4 tsp red chilli powder, and 1/4 tsp salt.
masala paste of cumin powder, coriander powder, kashmiri red chilli powder, and garam masala powder in 4 tbsp
Cooking
In a pan, heat 3 tbsp oil. Fry paneer on medium low heat and remove when lightly browned.
To the same oil add butter and let it melt.
Add the cut vegetables and fry for 1-2 minutes so that oil coats the vegetables.
Add the masala paste and tomatoes. Fry till tomatoes and masala blend in (appox 4-5 minutes).
Then add 1 cup water and bring to boil. Add paneer and cook on low flame.
When gravy thickens add green chillies, sugar and cilantro. Cook for 1 minute and remove from heat.
Serving Suggestions
Serve with rice, vegetable fried rice, matar pulao,
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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