Jalfrezi literally means hot fry cuisine.It is atype of Indian curry in which pieces of paneer and vegetables are sauted with spices to produce a dry,thick curry.It is one of the easiest dish to cook.It is done very quick when all the ingredients are kept ready.
It tastes fabulous with Roti.The jalfrezi can be stuffed in rotis and served as paneer Jalfrezi wraps or as Kathi rolls..
A day back I was rearranging all my books and came across Nita Mehta's cookbook.When I scanned through it I came across the Paneer jalfrezi dish which looked very appealing.The next day I tried this recipe and was a super hit with my kids.From the next day they wanted the same wraps as they are very handy to carry and also easy to finish..
With a slight mdification of Nita Mehta's recipe I had tried the dish..
For the recipe Please press READ MORE below..
Recipe Source:Nita Mehta's Cookbook and trickntreat
Preparation Time:10 Minutes
Cooking time:10 minutes
200 gms of cottage cheese/Paneer(Cut into thin strips)
1 no. of onion(cut into juliennes)
2 No. of medium sized tomatoes(Pureed)
1 No. of carrot(cut into juliennes)
1/2 Cup of bell peppers of various colours(cut them to juliennes)
1 no. of half ripen firm tomato(cut it into small strips)
2 Tsp of Tomato Ketchup
2 Tsp of ginger garlic paste
1 Tsp of kasoori methi/dry fenugreek leaves
salt to taste
1 Tsp of coriander powder
1/2 Tsp of red chilli powder(preferably kashmiri chilli powder)
1/4 Tsp of Garam masala powder
1/2 Tsp of Amchur powder
2 Tbsp of oil
1/2 Tsp of Cumin seeds
1/2 Tsp of Nigella seeds/Kalonji/Onion seeds
Cut paneer,carrot,capsicum/bell pepper,onion,tomato into strips.Keep it aside
Puree the 2 medium sized tomatoes.Use tomato which has less sourness.
Heat oil in a pan.
Add cumin seeds and kalonji/nigella seeds
The one in the first picture is onion seeds.They give a nice flavour to the dish.They are available in regular supermarkets.Don't skip the addition of the kalonji seeds.
After cumin seeds and onion seeds gets spluttered add onion and saute it till it turns pink.Do it in high flame but see to it that it don't get burned.
Then add ginger garlic paste and saute it for few minutes.
Then add carrot.saute it in high flame.
See to it that the vegetables gets cooked only half and they don't lose their crunchiness
Then add the bell peppers and saute it for a minute.See to it that it doesn't lose its crunchy taste and colour
Add tomato puree and saute it.
Then add tomato ketchup and saute it for few seconds.
Then add coriander powder,chilli powder,turmeric powder,amchur powder,garam masala powder,salt and mix well.Saute it
Crush kasoori methi and add it.
Finally add sliced tomatoes and saute it.
Then add paneer strips and saute it gently till all the masalas get coated on paneer.
saute it till the mixture turns dry.
serve it with roti
Stuff it in rotis and serve as kathi rolls or in between bread to make a sandwich.
For the kathi rolls spread this curry in the centre of the chappathi lengthwise and roll it.It u are serving for the kids before rolling the kathi rolls the chappathi can be smeared with tomato ketchup
- Don't cook the vegetables fully.If the veggies are crunchy they give an exotic taste.
- Addition of nigella seeds,Kasoori methi and tomato ketch up enhances the flavour
- Other vegetables of ur preference can also be added.
- The same curry can be used in kathi rolls,Bread sandwich,Roti wraps.
- While making wraps chat masala and pepper can be sprayed to enhance the taste
- The tomatoes should be firm and see to it that the tomato strips don't get mashed.
- Use bangalore tomato(the one used for north indian dishes) and not the Nattu(country)tomatoes
- Cook the dish in high flame.But take care that the ingredients don't get burned.