Paneer Jalfrazie
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tbsp
Ginger Root (minced fresh)1 tbsp
Garlic (minced)1 tsp
Garam Masala1 tsp
Ground Turmeric1 tsp
Fennel Seed (ground)1 tbsp
Ketchup1 cup
Water1 cup
Cilantro (chopped fresh)Directions:
1
Heat 3 tablespoons oil in a large skillet over medium heat
2
Fry the paneer in the hot oil until golden brown, 7 to 10 minutes
3
Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet
4
Add 1 tablespoon oil to the skillet
5
Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes
6
Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds
7
Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy
8
Pour the water into the skillet and stir
9
Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes
10
Garnish with cilantro to serve