Empty My Fridge
#shorts Quick & Easy Paneer Jalfrezi
Ingredients
- Oil2 tbsp
- Cumin1 tsp
- Red onion1
- Garlic2 tsp
- Ginger1 tsp
- Turmeric · ground¼ tsp
- Chili powder1 tsp
- Coriander seed · ground1 tsp
- Salt1 tsp
- Tomato paste1 tbsp
- Bell pepper1
- Tomato1
- Paneer8 oz
- Lemon1 tbsp
- Cilantro¼ cups
- Fenugreek½ tbsp
Instructions
- Heat the oil in a medium heavy-bottomed skillet, add the cumin seeds and let them sizzle for about 30 seconds.
- Add the sliced onion and cook 4 to 5 minutes until soft and translucent.
- Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the turmeric, Kashmiri chili powder, ground coriander and salt.
- Stir in the tomato paste and water until combined.
- Add the bell peppers and cook 3 to 4 minutes until softened but still slightly firm.
- Add the tomato and paneer, and cook 3 to 4 minutes until heated through and the tomato has partly broken down.
- Remove from heat, toss with lemon juice, kasoori methi and cilantro, and serve with parathas or griddled naan.
Summarized from Ministry of Curry's video. Watch it for the details.
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