Tuesday, September 18, 2012

Paneer Jalfrezi - Paneer and Green Peppers in Tomato Sauce

Happy Gowri Habba and Ganesha Chaturthi, dear readers. May the grace and blessings of Ma Gowri and Lord Ganesha be with you all.

This weekend saw Miss M being super busy with a movie shoot! OK, that is an exaggeration - she plays a small role in a short skit about Lord Ganesha for the local temple :) It was good for us to be involved in some community activities here, something we did not do when we lived in NJ. It helps to be in a smaller town with fewer people of Indian origin, so we appreciate the sense of community more. The umpteen rehearsals had got her well prepared with the lines and expressions but being all dressed up, with jewelry, headgear et al was a bit difficult for her and the other kids. But they were all troopers and it went off well. Will post it when it is done.

After three Kannadiga recipes in a row, here is a quick North Indian curry for you. Jalfrezi is a semi-dry curry with green pepper and tomatoes. Different from Kadai Paneer, which though has the same major ingredients, has a kadai masala and a thick gravy. Use of yogurt in this is optional but it adds a lovely texture and flavor to the dish.

Paneer Jalfrezi


200 gm paneer, cubed
1 green pepper/capsicum, diced
1 medium onion, diced
4-5 pods of garlic, crushed and minced
1 large tomato, chopped
1-2 green chilies, slit
1 tbsp yogurt, beaten
1/2 tsp each red chilli powder, kitchen king masala & garam masala powder
1/4 tsp each turmeric powder, kasuri methi & sugar
1 tsp fresh corinader/cilantro, chopped
1 tbsp cooking oil
salt to taste


Heat oil in a pan and add red chilli powder. Fry for 10 seconds.
Add chopped onion & fry until browned.
Add monced garlic and turmeric and sauté for a minute more.
Add the capsicum, mix and cook for 5-6 minutes, until soft.
Put tomatoes, slit green chillies, salt and sugar. Cook for another 2-3 minutes until the tomatoes are mushy.
Add the yogurt and keep stirring until it all comes to a boil.
Now add in the paneer, sprinkle a bit of water and simmer for 3-4 minutes, stirring often.
Finish with kitchen king masala (or garam masala), chopped cilantro and crushed kasuri methi.
Serve with phulkas.


Saraswathi Tharagaram said...

Mmmmmmmmm, I enjoying here..Looks great.

Kannada Cuisine said...


Nagashree said...

Happy Gowri-Ganesha habba to you and family too!

Paneer & bell pepper is a killer combo, like this.

Shweta in the Kitchen said...


Blog - http://shwetainthekitchen.blogspot.com/
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Priya said...

Excellent side for rotis,love it anytime.

Madhavi said...



Vani said...

Thank you, all!
Nagashree, thanks for the wishes too. hope you had a good festival :)

Veena Theagarajan said...

looks so yummy I don't mind some with roti

Square Meals said...

Made it for lunch today, came out really well.


Vani said...

Veena - yup, perfect with phulkas and rotis.
Aparna - appreciate you taking time to leave a feedback. Glad you liked it :)