Paneer Jhalfrezi Masala
The magic ingredient
- Table Salt
- Malabar Extra Black Pepper Grinder
Cut the vegetables and paneer into finger size batons.
Heat oil in a kadai, add KEYA whole cumin, coriander seeds pouch and red chilli pouch 1 and allow to crackle.
Add the vegetable and sauté them. Add ginger garlic paste. Add vinegar and allow to evaporate.
Add the KEYA powder masala pouch little water and give a brief toss.
Add the ketchup and stir, add in paneer and toss to mix well.
Add ginger, and fresh coriander. Add salt and pepper to taste.
Garnish with lemon wedge.
Paneer - 250g
Simla Mirch - 75g
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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