Panir Jalfrezi is a quick dish to make with ready ingredients and its level of cooking is easy for a novice to try try hands on it.The dish originated in Indian subcontinent and is very popular one to find almost in the menu card of every restaurant.It can be made using meat,sea food,panir or can be made purely with veggies.The dish can be made hot and spicy depending on the personal preferences but I like to maintain a delicate balance of spices so that taste of each and every vegetable used in it stands out.It can work out as a main course dish as well as a side dish as per the menu planning and it goes well with any type of flat bread or even rice and pulavs.It can even be stuffed between the bread slices or a kulcha and can be made into a sandwich , a comfort food.The beauty of the dish lies in perfect cooking of the vegetables and thus overcooking of the vegetables is strictly no no.As it is the vegetables used are the ones which does not take too long to get cooked.So its time to move to the recipe and I leave up to you to decide how its going to eventually turn out.
Do checkout some more in panir recipes
- 200 gm panir (cottage cheese) cut into rectangular pieces.
- 1 large onion sliced
- 1 large tomato sliced
- 1 large capsicum sliced
- 2″ ginger cut into julienne
- 3-4 green chilies sliced diagonally
- 2 red chilies whole
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp kasuri methi dry
- 1 tsp garam masala powder
- Heat oil or ghee in a pan.
- Add cumin seeds and whole red chilies and let them crackle.
- Add sliced onions and cook till translucent.
- Add turmeric and chili powder and give it a quick mix.
- Toss in sliced capsicum,tomatoes,half of the ginger julienne and sliced green chilies and mix well.
- Add some salt and cook covered for 4-5 minutes.
- Add in panir pieces and cook for another 4-5 minutes while mixing.Adjust the salt according to taste.
- Switch off the flame and finish off by adding garam masala powder and kasuri methi.
- Garnish with remaining ginger julienne and sliced green chilies.Serve hot along with buttered chapatis ,naan or any flat bread of your choice.
Tips & Tweaks:
- Panir pieces can also be fried before adding into the vegetable mix.
- In place store bought garam masala powder I usually prefer using a blend of nutmeg,cinnamon,green cardamom,mace and star anise.You may prepare your own blend of spices to impart it taste of your choice.
- Colored bell peppers other then green can also be added to add more color to the dish.
- While cutting vegetables ensure that the size remains uniform.
- Do not overcook the vegetables as it may affect the appearance of the dish and the taste too.
Enjoy !!!………………………………..and Happy Cooking!!!…………………………….