Recipe by tigerduck
Jalfrezi refers to a dish cooked with peppers and onions. Monisha Bharadwaj suggests to serve this with roti (bread) and nothing else. However, I served this with plain basmati rice which was lovely. The recipe has been adapted from Monisha Bharadwaj's beautiful book India's Vegetarian Cooking - A Regional Guide. It serves 2 as a main dish together with Indian bread or rice or 4 as a side dish accompanied by another Indian dish.
- 2 tablespoons sunflower oil
- 1 teaspoon cumin seed
- 1 large onion, halved and finely sliced
- 1⁄2 tablespoon ginger paste
- 1⁄2 tablespoon garlic paste
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon coriander powder
- 1 small green pepper, quartered, deseeded and sliced (150g)
- 2 ripe tomatoes, quartered and sliced
- 150 g panir, cubed
- 3 tablespoons fresh coriander, chopped (=cilantro)
Directions See How It's Made
- Heat oil in a skillet and fry cumin seeds for one minute.
- Add onion and fry on low heat until soft. Add more oil if necessary.
- Add ginger and garlic paste and fry for a few seconds until well blended.
- Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
- Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
- Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
- Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
- Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.