MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paneer Jalfrezi (Spicy Cheese & Vegetable Stir-Fry)
Categories: Indian
Yield: 2 Servings

3 tb Canola, olive, or
- sunflower oil
1 ts Jumin seeds
1 ts Coriander seeds;
- lightly crushed
1 lg Onion; sliced
2 cl Garlic; up to 3, minced
Fresh ginger shoot (1");
- minced
2 Thai green chiles; chopped
2 md Roma tomatoes;
- quartered & sliced
3/4 ts Turmeric powder
1 1/2 tb Red chili flakes;
- adjust to tolerance
1 c Bell peppers
- (colors of choice);
- sliced
7 oz Paneer (200 g);
- sliced into 2" batons
Salt; to taste
1/2 ts Garam masala
1 1/2 tb White vinegar or
- fresh lemon juice
1/4 ts Sugar
Cilantro;
- chopped, for garnish

Heat oil in a cast iron skillet or pan, wok, or kadhai on high. Once
smoking, add cumin & coriander seeds and fry for 30 seconds or so
until they crackle. Next, add the minced ginger & garlic along with
green chiles and cook for another 30 seconds until you smell the
aroma. Reduce heat to medium and add sliced onions next to the pan
and fry until soft and translucent, about 2 to 3 minutes.

Add sliced tomatoes, turmeric powder & red chili flakes to the pan
next and fry for 5 to 7 minutes until tomatoes begin to sweat &
soften but do not turn mushy. You will see oil separating on sides of
the pan. Stir frequently to prevent tomatoes from sticking to the
bottom of the pan. Add the sliced peppers next, stir and fry them for
5 to 8 minutes so that they cook slightly but still hold their shape
& are crunchy.

Add the paneer next along with salt, increase heat to high and cook
for 2 to 3 minutes with gentle tossing so as not to break the cheese.
Remove from heat, sprinkle the garam masala, sugar & top up with
vinegar. Combine well. Garnish with chopped cilantro & serve with
steamed rice or Indian breads.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
paneer-jalfrezi.txt>

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