Paneer, also known as Cottage Cheese is made by curdling fresh milk, and separating the whey from the curd. Once the whey is drained fully, the leftover curd which is left is Paneer. It is so versatile that you can make pakoras with it, use in a gravy, or in desserts aswell.
Paneer dishes are not readily available in restaurants in Pakistan, so I decided to make something by myself. Since Palak Paneer and Butter Paneer are so mainstream, I thought of cooking Paneer Jalferezi. It turned out really yummy! And was very quick and easy to make as well.
Here is how to cook it. 🙂
Serves – 2
Prep time – 10 mins
Cooking time – 10 minutes
- Paneer (Cottage cheese) – 250 grams
- Oil – 2 tbsp
- Cumin seeds – 1/2 tsp
- Dried whole red chillies – 4 whole
- Ginger – 1 inch, Julienne
- Onion – 1 medium-sized, cut into thick strips
- Tomato – 1 medium, deseeded and cut into thick strips
- Capsicum – 1 small, cut into thick slices
- Green chillies – 3, cut into halves
- Red chilli powder – 1/2 tsp
- Vinegar – 1 tbsp
- Tomato paste – 3 tbsp
- Ketchup – 3 tbsp
- Water – 1/2 cup
- Salt – as per your taste
- Soy Sauce – 1 tbsp
In a wok, heat oil. Add cumin seeds and whole red chillies. Let it cook till cumin seeds starts to splutter.
Next on high heat, add in the onions, ginger, tomato paste, vinegar. Cook for half a minute and add the water and red chilli powder. Once everything is combined, mix in ketchup, capsicum, green chillies, and tomatoes. Cook till gravy is thickened.
Add salt and soy sauce. Finally add the paneer, and mix so that the gravy is coated on the paneer.
Paneer Jalferezi is ready. Serve it hot with hot chapatis. 🙂