- 3 tablespoons vegetable oil
- 2 pounds paneer, cut into cubes
- 1 tablespoon vegetable oil
- 2 onions, roughly chopped
- 2 green bell peppers, cut into strips
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground fennel seed
- 2 tomatoes, pureed
- 1 tablespoon ketchup
- salt to taste
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
- Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
05/01/2018
recipepes.com
Paneer Jalfrazie, recipe
PT15M
PT1H
5
455 calories
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