How to make Paneer Jhalfraezi -
Capsicum, tomatoes and cottage cheese put together into a jalfrezie .
This is a Sanjeev Kapoor exclusive recipe.
Paneer Jhalfraezi Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Level Of Cooking : Moderate
Ingredients for Paneer Jhalfraezi Recipe
Cottage cheese 2 inch pieces 400 grams
Tomatoes halved and seeded 2 medium
Green capsicums halved and seeded 2 medium
Onions thickly sliced 2 medium
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Whole dry red chillies halved 2
Ginger thin strips 2 inch piece
Green chillies chopped 1-2
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Vinegar 1 1/2 tablespoons
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1/4 cup
Cut tomatoes and capsicums into two inch long and one-fourth wide slices. Separate the different layers of onions.
Heat oil in a kadai. Add cumin seeds. When they change colour add red chillies.
Add ginger julienne, green chillies and onions. Sauté for half a minute. Add red chilli powder and turmeric powder. Stir well and add capsicum.
Cook for two to three minutes. Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes.
Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves.