Paneer Jalfrezi

Steps

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1. 1
   Prepare the onions: cut off the tops and bottoms of four good-sized onions, peel, and slice thinly.
   ▶ ≈1:28
2. 2
   Heat oil in a pan on medium heat, add cumin seeds and let them sizzle until they are fragrant and making contact with the bottom of the pan.
   ▶ ≈1:44
3. 3
   Add the sliced onions to the hot oil and cook for about 5 to 6 minutes, stirring occasionally, until softened.
   ▶ ≈2:57
4. 4
   While the onions cook, prepare the peppers: slice red and green peppers into long thin strips by holding them straight and curving the blade to avoid the seeds.
   ▶ ≈3:04
5. 5
   Once the onions have cooked for about 5 to 6 minutes, add the ginger-garlic paste, then add both peppers and cook for another 5 to 6 minutes on medium heat.
   ▶ ≈3:56
6. 6
   Prepare the tomatoes: halve them, remove the seed-filled centres, and slice thinly.
   ▶ ≈4:30
7. 7
   Add all the sliced tomatoes to the pan and cook for about 5 minutes, until vegetables are cooked but still slightly crisp.
   ▶ ≈5:14
8. 8
   While the vegetables cook, heat oil in another pan. Cut the paneer into thick pieces and gently add to the hot oil in batches, frying until golden on both sides without splashing. Let it cook without stirring too much so it doesn't stick.
   ▶ ≈5:29
9. 9
   Increase the heat to high, add salt, chili powder, turmeric powder, garam masala, ground cumin, and ketchup to the vegetables and stir well to combine.
   ▶ ≈8:23
10. 10
    Gently fold the fried paneer into the vegetable mixture, being careful not to break the pieces up too much.
    ▶ ≈9:34
11. 11
    Taste a small piece and check that the seasoning is balanced. Add more salt or chili if needed.
    ▶ ≈10:07
12. 12
    Serve the paneer jalfrezi hot with roti or rice.
    ▶ ≈10:21