I always liked the cottage cheese, capsicum, onion and tomatoes combination in salads. Ok now back to Paneer jalfrezi, for this recipe I have been inspired from the famous Chef SanjeevKapoor‘s Khazana of Indian Recipes cookbook
Now add sliced tomatoes and sliced capsicum. This recipe is SanjeevKapoor's recipe. Before paneer dish used to be exotic dish but after living abroad for so many years paneer is like a normal vegetable i cook very often
Capsicum, quarter of a small one finely chopped. Your mother makes it in a way, chef Sanjeevkapoor has a way, your neighbour’s aunt makes it in a way and the recipe book you love has a fun variation
SanjeevKapoor. For Paneer Tikka. Add paneer and tomato pieces and mix gently. Add the paneer and tomato mixture and saute gently without breaking paneer in medium-high heat
SanjeevKapoor. 2 medium bunches of spinach) 4 tbsp besan/chickpea flour (can be substituted with corn starch or all-purpose flour) 1 tsp cumin seeds 1 tsp minced garlic Corn flour for coating the koftas 1 tsp of salt 7 Oz/200 g Paneer Oil to deep fry For the Sauce/Curry 2 tbsp butter (or olive oil) 1 inch cinnamon 1 green cardamom 1 Bay leaf 1 tbsp chopped Garlic 2 cups diced tomatoes 1/2 cup diced onions 1 tbsp Red chilli powder 1 tsp Garam masala Salt to taste 2 tbsp Honey 1 tbsp dried fenugreek leaves (kasuri methi) - Optional 1/2 cup Heavy cream DirectionsWash and chop the spinach. BAKED/FRIED ARANCINI | ITALIAN RICE BALLSRAITA | VEG SALAD WITH YOGURT DRESSINGSTUFFED BELL PEPPERS (CAPSICUM) IN A CASHEW-ONION SAUCEBAKED CAULIFLOWER IN A CHEESY SPINACH SAUCE 25 minutes
So I was looking at all the dishes made by everyone using tofu, cauliflower, paneer, potatoes, soya and above all I saw it in SanjeevKapoor's kitchen khiladi, it made me thinking that it must be something about this dishes that people like it, so one day I made it with Tofu
