Paneer Jalfrezi

How to Prepare

1. Heat 4 tablespoons of oil in a large wok or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
4. Add 4 teaspoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 5 minutes).
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 3 teaspoons of coriander powder
9. 1 teaspoon of garam masala, and salt to taste. Mix well and cook for 2-3 minutes.
10. Add 5 sliced bell peppers (mixed colors) and 2 sliced onions (petals). Stir-fry on high heat for 3-4 minutes to retain crunchiness.
11. Add 2 kg of paneer cubes and gently mix to coat with the masala. Cook for 2-3 minutes.
12. Add 1 cup of water to adjust the gravy consistency and simmer for 5 minutes.
13. Garnish with 1/2 cup of chopped coriander leaves and serve hot with naan or rice.