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A delightful paneer dish, the paneer jalfrezi has the paneer cubes tossed with chopped deseeded tomatoes and capsicum slices in a rich and delicious gravy. The subtly spiced paneer jalfrezi is best paired with parathas as a party special dish for family gatherings.
- Cut the paneer into 2" long pieces and keep aside.
- De-seed the tomatoes and capsicums and cut them into 2" long slices with 1/4" width. Keep aside.
- Cut the onions into thick slices and separate the layers. Keep aside.
- Heat oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the red chillies and saute for 10 seconds.
- Add ginger julienne, green chillies and onions and saute for 1 minute.
- Add red chilli powder and turmeric powder, mix well and add the capsicum pieces and cook for two to three minutes.
- Add the paneer fingers and toss gently.
- Add salt and vinegar and cook for 2-3 minutes.
- Add the tomatoes and garam masala powder, mix well and cook till the capsicum turns soft,
- Serve hot garnished with coriander leaves.
This recipe was contributed by tiwari_anuja on 02 Aug 2011
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