Subj : Paneer Jalfrezi (Spicy Cheese & Vegetable Stir-Fry) To : All From : Ben Collver Date : Mon Nov 17 2025 06:56:30 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Paneer Jalfrezi (Spicy Cheese & Vegetable Stir-Fry) Categories: Indian Yield: 2 Servings 3 tb Canola, olive, or - sunflower oil 1 ts Jumin seeds 1 ts Coriander seeds; - lightly crushed 1 lg Onion; sliced 2 cl Garlic; up to 3, minced Fresh ginger shoot (1"); - minced 2 Thai green chiles; chopped 2 md Roma tomatoes; - quartered & sliced 3/4 ts Turmeric powder 1 1/2 tb Red chili flakes; - adjust to tolerance 1 c Bell peppers - (colors of choice); - sliced 7 oz Paneer (200 g); - sliced into 2" batons Salt; to taste 1/2 ts Garam masala 1 1/2 tb White vinegar or - fresh lemon juice 1/4 ts Sugar Cilantro; - chopped, for garnish Heat oil in a cast iron skillet or pan, wok, or kadhai on high. Once smoking, add cumin & coriander seeds and fry for 30 seconds or so until they crackle. Next, add the minced ginger & garlic along with green chiles and cook for another 30 seconds until you smell the aroma. Reduce heat to medium and add sliced onions next to the pan and fry until soft and translucent, about 2 to 3 minutes. Add sliced tomatoes, turmeric powder & red chili flakes to the pan next and fry for 5 to 7 minutes until tomatoes begin to sweat & soften but do not turn mushy. You will see oil separating on sides of the pan. Stir frequently to prevent tomatoes from sticking to the bottom of the pan. Add the sliced peppers next, stir and fry them for 5 to 8 minutes so that they cook slightly but still hold their shape & are crunchy. Add the paneer next along with salt, increase heat to high and cook for 2 to 3 minutes with gentle tossing so as not to break the cheese. Remove from heat, sprinkle the garam masala, sugar & top up with vinegar. Combine well. Garnish with chopped cilantro & serve with steamed rice or Indian breads. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .