Paneer Jhalfrezi

The jalfrezi dates from the British times. It was created as a way of using leftover vegetables/meat. The chillies helped to disguise any disagreeable taste.Name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Other main ingredients include peppers,onion and tomatoes.

Ingredients:-

20 pieces of paneer cubes.Fried in oil to make them firm.
8 slices of red bell pepper or capsicum
8 slices of yellow pepper or capsicum
8 slices of green pepper or capsicum
1 medium size red onion sliced
1 tbl spn of ginger paste (can add grated ginger in equal amounts)
1 t spn of red chilli powder
1 t spn of garam masala
1/2 t spn of tumeric powder
1 1/2 t spns of vinegar
1 1/2 spns of jeera
salt to taste

To Grind:- (not needed if red capsicum is not available, you may slice the below ingredients and cook.)

1 medium sized tomato
1 green chilli

**Remember, this is a dry subzi, make the paste as thick as possible
** If you don't have vinegar, lime juice can be a substitute.
** If you don't have red and yellow colored capsicum, you need not grind the tomato. Just slice it and put it in the pan. Increase the no. of slices in green pepper and tomato to be equally colorful.

Method:-
Heat 2 tbl spns of oil in a pan.
Add the jeera and ginger paste and fry well
Add the onions and fry till they turn transparent.
Add the capsiums and the ground tomato paste.
Add the garam masala , red chilli powder and turmeric powder and cook well till the capsicums become soft and cooked. The water in the tomato paste becomes dry.(remember this is a dry subzi, make the paste as thick as possible)
Add the paneer slices and cook well with salt and vinegar for 5 mins.Toss the paneer carefully, as they might break.
Garnish with coriander leaves.