Paneer Jalfrezi Recipe / Restaurant Style Paneer Jalfrezi In An Effortless Way

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.