Indulge yourself with this protein packed punch after a long day which is sure to replenish you in an instant..
Contents:
* An Insight Into Paneer Jalfrezi
* Its Name & Origin
* Ingredients & Directions
* Tips
* Recipe Excerpt
* Nutritional Value
A Note:
Paneer Jalfrezi is a classic Indian dish which is popular all over the country and has won a global reach especially in South Asian countries and the United Kingdom. It is one of the authentic dishes from the Indian cuisine which dates back to the period of British rule in India. It is one of the best examples to proclaim the vulnerability and adaptability of the much adored Indian Cuisine as this tremendous dish Paneer Jalfrezi stands as a symbol of fusion cuisine. With protein being an essential part of a balanced diet, this paneer Jalfrezi can be a quick and smart choice at any part of the day.
Paneer Jalfrezi is a fascinating dish from the sumptuous Bengali Cuisine much preferred as an accompaniment for rice or roti. It is a kind of stir fry wherein the Indian cottage cheese is spruced up with a host of flavors and made crunchy with colorful vegetables to make Paneer Jalfrezi. The name Paneer Jalfrezi sounds so interesting which naturally makes us inquisitive to know more about it. When we take a glimpse into the history of Paneer Jalfrezi it takes us way back to the British colonial period which is around 1850. This fascinating dish was invented by a chef in the Governor's royal kitchen at Calcutta wherein the original jalfrezi was made with left over meat and vegetables like onion tomato and green chilies. Later on, paneer Jalfrezi evolved over a period of time and became famous in the Eastern India. Much influenced by the Persian and the Anglo-Indian Cuisine, this amazing dish has innumerable versions which vary from region to region. With the basic ingredients being the same, the choice and mixture of flavors may vary according to the regional and geographical factors.
The word Jalfrezi is derived from the Bengali words Jal and frezi where the former means spicy and the latter denotes stir fry. It may indicate stir fried meat, vegetables or paneer in a thick spicy sauce made of onion and chilies which goes as an ideal accompaniment for pulao or jeera rice. Bell peppers, onion, green chili and tomatoes become the indispensable ingredients in Jal Frezi while the later additions may spruce it up to a greater extent. The addition of fresh green chilies makes it more spicy and it may be neutralized with the inclusion of fresh cream. To conclude, we can say that Paneer jalfrezi is a style of saucy Indian curry made with cottage cheese, bell peppers, onion and green chilies that may undeniably surpass all other protein rich foods.
Here comes the easy recipe of this high protein low calorie dish Paneer Jalfrezi...
Ingredients Required To Make Paneer Jalfrezi Recipe :
How To Make Paneer Jalfrezi Recipe :
Wash and clean the above mentioned veggies and chop them into long thick strands of equal size. Similarly chop the paneer into rectangular pieces and keep aside after soaking it in lukewarm water for a few minutes.
Heat a saucepan and tip in two table spoons of butter and when it starts to melt add a little cumin seeds along with two roughly torn dried red chili and when it splutters add some finely chopped garlic and follow it up with chopped ginger. When it turns aromatic, gently sprinkle some finely chopped onion and saute well. When it becomes translucent, plop in half a cup of tomato puree and stir nicely. Let the flame be in low mode and now add the spices one by one. First add a teaspoon of red chili powder and one and a hlaf teaspoon of coriander powder and mix well. Then add a little turmeric powder, pepper and cumin powders as well. Finally add a little garam masala and sprinkle some salt to it. Mix altogether and let it cook in low flame for a while.
Over this base sauce, scatter some sliced onion and stir for a minute or two. Then add the tomatoes and wait for to soften. Now add the colorful bell peppers along with the baby corn and stir altogether. Let it get sauteed in low flame and after a while gently drop in the sliced paneer with a nice stir. Pop the lid on and let it get cooked for three to five minutes. When the aroma starts wafting out from the saucepan, take out the lid and sprinkle some fresh coriander leaves and squeeze half a lemon over it. Turn off the flame while the veggies are still crunchy and now the sizzling hot paneer Jalfrezi is ready. Serve hot with a cup of infused tea or elaichi tea.
Some Useful Observations:
* Usage of fresh green chilies is a must as it is one of the key ingredients in a Jalfrezi.
* Do not use water anywhere as the moisture present in the veggies are sufficient enough to get it done.
* Similarly, do not overcook the veggies here as being crunchy is the original texture of Paneer Jalfrezi.
* We use all the three colors of bell peppers for an appealing look but we can also use any single color or combine any two.
* Likewise, we can either add or skip the baby corn and also add other veggies like french beans, carrots, peas, cauliflower, broccoli or similar vegetables depending upon our choice and availability.
* We chop the paneer into long and moderately thick rectangles so as to coordinate with the size and shape of the chopped veggies.
*Soaking up of the paneer in lukewarm water for a minimum of ten minutes is necessary to soften it up.
* We can either make the tomato puree at home or we can also use store bought ones and both taste equally good.
Ingredients
Directions
Wash and clean the above mentioned veggies and chop them into long thick strands of equal size. Similarly chop the paneer into rectangular pieces and keep aside after soaking it in lukewarm water for a few minutes.
Heat a saucepan and tip in two table spoons of butter and when it starts to melt add a little cumin seeds along with two roughly torn dried red chili and when it splutters add some finely chopped garlic and follow it up with chopped ginger. When it turns aromatic, gently sprinkle some finely chopped onion and saute well. When it becomes translucent, plop in half a cup of tomato puree and stir nicely. Let the flame be in low mode and now add the spices one by one. First add a teaspoon of red chili powder and one and a hlaf teaspoon of coriander powder and mix well. Then add a little turmeric powder, pepper and cumin powders as well. Finally add a little garam masala and sprinkle some salt to it. Mix altogether and let it cook in low flame for a while.
Over this base sauce, scatter some sliced onion and stir for a minute or two. Then add the tomatoes and wait for to soften. Now add the colorful bell peppers along with the baby corn and stir altogether. Let it get sauteed in low flame and after a while gently drop in the sliced paneer with a nice stir. Pop the lid on and let it get cooked for three to five minutes. When the aroma starts wafting out from the saucepan, take out the lid and sprinkle some fresh coriander leaves and squeeze half a lemon over it. Turn off the flame while the veggies are still crunchy and now the sizzling hot paneer Jalfrezi is ready. Serve hot with a cup of infused tea or elaichi tea.
