HEADLINES:

PANEER JALFRAZIE

This is not only delicious but also a colourful dish too.

Paneer, cubed

: 300 gm

Oil

: 1 tbsp

Zeera

: 1 tsp

Onion, chopped fine

: 1/2 cup (100 gm)

Simla mirch (capsicum)

: 100 gm

Cut into cubes similar to paneer

Button onions (shallots)

: 10

Peeled and halved

Tomato puree

: 1/4 cup

Ginger paste

: 1 tsp

Garlic paste

: 1 tsp

Hari mirch, chopped fine

: 1 tbsp

Salt

: 2 tsp

Kashmiri chilli powder

: 1 1/2 tsp

Garam masala

: 1 tsp

Tomatoes, cut into quarters

: 2

Hara dhania

: To garnish

Mix the zeera and oil in a dish. Cook covered, for 2 minutes. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown.
Mix in Shimla mirch, button onions, tomato puree, ginger-garlic paste, hari mirch, salt and chilli powder. Cook covered, at HI for 5 minutes.
Add paneer and tomato. Cover and cook at 70 % for 7 minutes. Stir, sprinkle the garam masala and cook at HI for 3 minutes. Serve garnished with hara dhania.