Paneer Jalfrazie

Yield

4 servings

10

30

3 tablespoons: vegetable oil

2 pounds: paneer, cut into cubes

1 tablespoon: vegetable oil

2: onions, roughly chopped

2: green bell peppers, cut into strips

1 tablespoon: minced fresh ginger root

1 tablespoon: minced garlic

1 teaspoon: garam masala

1/2 teaspoon: ground turmeric

1/2 teaspoon: ground fennel seed

2: tomatoes, pureed

1 tablespoon: ketchup

: salt to taste

1/2 cup: water

1/4 cup: chopped fresh cilantro

Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.

Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

Calories: 435 kcal

Carbohydrates: 24.5 g

Cholesterol: 34 mg

Fat: 24.4 g

Fiber: 4.2 g

Protein: 31 g

Sodium: 1072 mg