While heading for my vacation to Kerala, I had a long list of authentic Kerala recipes in my to-do list. The realisation that I left my camera back home was a heart-breaking. Well, there wasn’t much I could do about it as I was not pleased with the mobile phone picture results. All I could do was to wait till I got back home. Once here, it was time to form a routine. Waking up early, preparing lunch to be packed, setting up house…. so on and so forth.. While this was going I was wondering if I would ever get the time for experimenting. Finally, I did manage to find the time.
This time I prepared Paneer Jalfrezi, a quick and easy vegetarian dish. Although one may add baby corns, carrots, red bell peppers etc, I added only green capsicum and tomatoes. Ideally all the vegetables are julienned, but I chose to cube them. It’s your choice.
- 200 gms Cottage cheese cubes (Paneer)
- 1 onion Chopped
- 1 Capsicum Cubed
- 1 Tomato (deseeded and cubed)
- 1 cup tomato Pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 teaspoons Coriander powder
- 1 teaspoon Chilli powder
- 1 - 1/2 teaspoons Methi Kasoori
- 1/2 teaspoon Garam masala powder
- to taste Salt
- Heat oil in a pan.
- Add the chopped onion and saute till translucent.
- Add the capsicum and saute for a minute.
- Add the ginger-garlic paste and saute till raw smell goes.
- Add the coriander powder and chilli powder and stir for a minute.
- Add the pureed tomatoes and cook till oil separates.
- If adding other vegetables, add them now and cook till almost done.
- Add salt and mix well.
- Add the paneer along with tomatoes and toss well. Make sure the paneer doesn't crumble.
- Meanwhile, heat another pan on low heat and put the kasoori methi.Stir continuously.
- When the colour changes, immediately switch off and take the kasoori methi out.
- Crush with your fingers.Sprinkle this onto the paneer dish along with garam masala.
- Mix well and let cook for a minute.
- Switch off heat and transfer to a serving dish.Garnish and serve hot.