How To Make Paneer Jalfrezi with Cumin Rice
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 300g paneer, cut into cubes
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
- For Cumin Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tsp cumin seeds
- Salt to taste
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
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Heat oil in a pan and add cumin seeds. Allow them to crackle.
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Add the soaked and drained rice to the pan. Stir well to coat the rice with the cumin seeds and oil.
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Add water and salt. Bring to a boil, then reduce the heat to low and cover the pan. Cook for 15 minutes or until the rice is tender and the water is absorbed.
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In a separate pan, heat oil and add cumin seeds. Once they crackle, add ginger-garlic paste and sauté for a minute.
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Add onions and cook until they turn translucent. Add bell peppers and cook for another 2 minutes.
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Add tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
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Add paneer cubes and garam masala. Mix well and cook for 3-4 minutes.
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Garnish with fresh coriander leaves.
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Serve hot with cumin rice.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 10g
- Cholesterol : 50mg
- Sodium : 600mg
- Total Carbohydrates : 23g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 14g
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