Go for this fry-easy paneer

Paneer jhaal farezi is particularly suited for the sultry days when appetite is slack

JHAAL farezi is arguably one of the most enduring dishes in the Indian kitchen. It has been more than six decades since the British left the Indian shores and, by then, they had ruled India for nearly 200 years. The original recipe, almost certainly, was created to suit the foreign ruler’s plate by a clever Bengali cook, who literally wanted to curry favour with his master in a hurry.

It is based on the traditional Bengali jhaal that indicates pungent spicing. The other half of the name was devised to fudge the reality —- anything left over, roast chicken, baked fish or boiled vegetables when given the jhaal treatment emerged on the table in an attractive avatar without making the diner any wiser that this was a quick-fix ‘fry easy’.

Irony is that what the sahibs consumed became an exotic delicacy for the natives. What else explains its inclusion in restaurant menus? It sounds noble Persian and the m`E9lange of masala can be improvised ala minute.

Well, we have always abhorred such concoctions but recently when a friend cooked the paneer version of the jhaal farezi,`A0we had to reconsider the prejudice. For one, there were no leftovers.

The ingredients were fresh and premium quality and the same tender care was expended on this recipe as is usually reserved for the subtlest of biryani and melt-in-the-mouth kebab. However, it remains piquant and well, easy to fry. We strongly recommend this as particularly suited for the sultry days when appetite is slack.

Paneer  Jhaal  farezi

Ingredients

Paneer (cut into large cubes) 500 g

Capsicum medium-sized (cored

and quartered) two

Tomatoes large-sized (quartered) two

Onion-ginger paste 1 tbsp

Sugar 1 tsp

Bay leaf one

Cumin seeds ½ tsp

Coriander powder ½ tsp

Turmeric powder ¼ tsp

Green cardamom powder ¼ tsp

Clove powder ¼ tsp

Cinnamon powder ¼ tsp

Whole red chillies (wiped clean with a moist cloth) two

Oil 1 tbsp

Salt to taste

Method
Heat oil in a non-stick pan. When hot, put the bay leaf in it, along with the whole red chillies. As soon as the chillies change colour, remove them with a slotted spoon and keep aside. Put the cumin seeds in, and when they begin to crackle, add the paneer with the powdered spices, sugar and salt. Stir-fry on low medium heat for about five minutes, stirring regularly and ensuring that the cubes don’t brown. Add capsicum and continue stir-frying for a minute, then add the tomatoes. Cook for a minute. Remove from flame and discard the bay leaf. Serve with phulka or steamed rice and dal as accompaniment.





HOME