Best Paneer Jalfrezi

By Ministry of Curry · 35 min

Ingredients

Instructions

1. Heat the oil in a medium heavy-bottomed skillet. Add the cumin seeds and let them sizzle for about 30 seconds.
2. Add the sliced onion and cook for 4 to 5 minutes, until softened and translucent.
3. Add the minced garlic and grated ginger and cook for another minute, until aromatic.
4. Stir in the turmeric, Kashmiri red chili powder, ground coriander and salt.
5. Add the tomato paste and the water and mix well.
6. Add the sliced bell peppers and cook for 3 to 4 minutes, until softened but still with some bite.
7. Add the sliced tomato and paneer, mix well, and cook for 3 to 4 minutes, until heated through and the tomato has broken down a little.
8. Off the heat, stir in the lemon juice, kasoori methi and chopped cilantro, then serve with parathas or griddled naan.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionGingerTomatoLemonBell pepperRed onionTomato paste