Ingredients

• 4 tbsp vegetable oil
• 1/4 kg - paneer, cut into cubes
• 2 onions, chopped roughly
• 2 green capsicums, cut into strips
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 teaspoon turmeric (haldi) powder
• 1 teaspoon garam masala
• 1/2 teaspoon saunf (fennel seed) powder
• 2 tomatoes, pureed
• 1 tbsp tomato sauce (ketchup)
• Salt to taste
• Chopped coriander leaves, for garnish

How to Make Paneer jalfrazie

• Heat 3 tbsp oil in a large frying pan or kadhai.
• Fry the paneer till golden brown. Remove and set aside.
• Add another tbsp oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes.
• Add the turmeric powder, saunf powder, and garam masala.
• Fry for 30 seconds till fragrant. Add the tomatoes and tomato sauce, and salt. Cook till tomatoes are cooked and the oil separates from the gravy.
• Add half a cup of water to thin out the gravy.
• Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve.