Paneer Jhalfrezi Masala

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The magic ingredient

  • Table Salt
  • Malabar Extra Black Pepper Grinder

Preparation

1

Cut the vegetables and paneer into finger size batons.

2

Heat oil in a kadai, add KEYA whole cumin, coriander seeds pouch and red chilli pouch 1 and allow to crackle.

3

Add the vegetable and sauté them. Add ginger garlic paste. Add vinegar and allow to evaporate.

4

Add the KEYA powder masala pouch little water and give a brief toss.

5

Add the ketchup and stir, add in paneer and toss to mix well.

6

Add ginger, and fresh coriander. Add salt and pepper to taste.

7

Garnish with lemon wedge.

Ingredients:

  • Paneer - 250g
  • Simla Mirch - 75g
  • Tomatoes -150g
  • Onion -125g
  • Vinegar - 15 ml
  • Lemon – 2-3Wedge
  • Fresh Green Chill Cut On Slant - 2
  • Tomato Ketchup -200mL
  • Oil - 75 ml
  • Ginger Garlic Paste - 20g
  • Red Chilli - 3g
  • Whole Cumin - 5g
  • Coriander Seeds - 5g
  • Ginger Fresh Cut In Match Sticks - 2inch
  • Fresh Chopped Coriander Chopped - ½
  • fresh Bunch Paneer Jhalfrezi – 37.5g
  • Salt - to taste
  • Pepper - to taste

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