| • | Break the reddish chilies into 2 pieces, strip and chop the onions into thick pieces and aside the onion rings.
|
| • | Peel and cut down the ginger into pieces, wash out & chop the green chilies.
|
| • | Cut the tomato and bell pepper into half, take aside the seed and cut down them into longish slices.
|
| • | Finely chop the coriander leaves and cut down the paneer into finger size pieces.
|
| • | Heat oil in a kadai, add cumin seed and when they change color, add the halved reddish chilies.
|
| • | Next add the ginger pieces, chopped up onions and saute for a minute.
|
| • | Add the reddish chilli powder, turmeric powder & stir well.
|
| • | Then mix the capsicum pieces and cook for a few minutes, then add the paneer pieces and toss.
|
| • | Lastly add the salt, vinegar, tomato pieces, garam spices powder & cook for 2-3 minutes.
|
| • | Serve hot, garnisheed with chopped up coriander leaves.
|
| • | Paneer Jhalfrezi is ready.
|
