Brunch · Indian Curry/Stew

Paneer Jalfrezi – A Guest Post for Prerna of India Simmer

Well the season of guest posts continues on Sinfully Spicy πŸ™‚ Welcome to another one..this time at one of my super favorite indian cuisine blogs – Indian Simmer!

Prerna from Indian Simmer is one person who never fails to fascinate me with her warmth & energy. Always full of excitement, I would say that she is one of the most cheerful lady I have met in the blogging world. They say that you need an eye for beauty, as much as I have known her, I feel that the kind of emotions & personality you carry around in life tend to reflect in everything you do – be it words, lens or recipes. Beautiful people make beautiful blogs – Indian Simmer is a testimonial of exactly that! Her lens is what personifies indian cuisine to the root  – Vibrant, colorful & mouthwatering!

I was honored when she asked me to guest post on her blog. Thank you so much, Prerna. Among many of her creative ideas, she came up with this series where she wants to feature her favorite blogs; well the thought of kick starting the series is jaw dropping for me. To make the series fun, she posed me with a little questionnaire, which I tried my best to answer.

Read my little chit chat & recipe for Paneer Jalfrezi on her blog here. You can find the printable recipe here.

Ingredients  (Serves 2)

  • 3 tbsp canola/olive/sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 1 large onion, sliced
  • 2-3 garlic cloves, minced
  • 1″ fresh gingershoot, minced
  • 2 Thai green chilies, chopped
  • 2 medium roma tomatoes, quartered & sliced
  • 3/4 tsp turmeric powder
  • 1.5 tbsp red chili flakes (adjust to tolerance)
  • 1 cup sliced bell peppers (use any colored peppers of choice)
  • 7 oz / (200gm) paneer (Indian cheese), sliced into 2Ò€ batons
  • Salt to taste
  • ½ tsp garam masala
  • 1.5 tbsp white vinegar / fresh lemon juice
  • ¼ tsp sugar
  • Chopped Cilantro for garnish

Method: –

Heat oil in a cast iron skillet or pan /wok/kadhai on high. Once smoking, add cumin & coriander seeds and fry for 30 seconds or so till they crackle.

Next, add the minced ginger & garlic along with green chilies and cook for another 30 seconds till you smell the aroma.

Reduce heat to medium and add sliced onions next to the pan and fry till soft and translucent. About 2-3 minutes.

Add sliced tomatoes, turmeric powder & red chili flakes to the pan next and fry for 5-7 minutes till tomatoes begin to sweat & soften but do not turn mushy. You will see oil separating on sides of the pan. Stir frequently to prevent tomatoes from sticking to the bottom of the pan. Add the sliced peppers next, stir and fry them for 5-8 minutes so that they cook slightly but still hold their shape & are crunchy.

Add the paneer next along with salt, increase heat to high and cook for 2-3 minutes with gentle tossing so as not to break the cheese.

Remove from heat, sprinkle the garam masala, sugar & top up with vinegar. Combine well. Garnish with chopped cilantro & serve with steamed rice or Indian breads.

Enjoy & Thanks for stopping by!

42 thoughts on “Paneer Jalfrezi – A Guest Post for Prerna of India Simmer

  1. ha ha guess what I made yesterday? Chicken jalfreziiii! We need to do something about this crazy thing of ours. And while doing research on jalfrezi, I read and wrote almost similar things! Looks great Tanvi. You both are my dear friends and I love seeing you together. Off to read your interview!

  2. Tanvi, can you believe I ahve never tried paneer before? Seriously need to correct that ASAP as this jalfrezi looks mouthwatering. Off to read your questionnaire!

  3. I just read your interview on Prerna’s blog Tanvi. I must say it was great. Jalfrezi is my favourite dish. Loved the way you have captured it. Perfect as usual

  4. Hi Tanvi,
    What a talented girl you are! Gorgeous space and stunning shots!!!…Love it πŸ™‚
    Hope to see you on my little blog…sometime πŸ™‚
    BTW, I love Dilli…yes, Dilli….not Delhi ..:)

    Happy Dussehra!

  5. Oh Tanvi, you always make delicious food. I don’t (can’t?) even eat spicy food but I still drool over your food. And I look very carefully at your pictures (I always do) and I see a pair of Japanese chopsticks. =) Hehee. Going to check your post now!

  6. Your photos are beautiful and this looks so delicious. Heading over to read your guest post and the recipe. Thanks!

  7. Hi Tanvi!I made Paneer Jalfrezi some time back,which was the only time I made it.The crunchiness of peppers,softness of paneer..The fusion of colors..Sweetness from the sugar and tang from the vinegar – This dish is truly an art form!
    Thanks for sharing!:-)

  8. Tanvi, what a fabulous dish…I love paneer and this dish looks absolutely delicious…love the color.
    Hope you are having a great week πŸ™‚

  9. So true about Prerna, Tanvi. You know, for some reason the two of you kinda strike me as having similar personalities, not to mention the beauty, popularity and the artistic touches πŸ™‚ Kudos to your friendship!

    1. Hi Jean,
      The chicken variant is almost the same as with paneer. Follow the recipe as it is and the point where I add paneer, add chicken breast (cut into 2″ strips) & stir fry on high for 6-7 minutes or until the chicken is tender. Alternatively, you can use rotisserie chicken strips in place of paneer & stir fry on high for 3-4 minutes until everything comes together.

      Thanks for stopping by & I hope this helps.

  10. Well its a great item indeed..! and the last photograph confirms that its really a Jalfrezi not something else with only name resemblance because of the presence of rice.

  11. Tanvi!
    I have been snooping up a storm on your site! Wowsers! have I been missing out – EVERYTHING is beautifully photographed and looks so delicious and fragrant and wonderful. I have earmarked a few – like the smoky eggplant and this one. I hope to not miss another post!

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