Paneer Jalfrezi

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 3-4

Ingredients:
Paneer – 200 gms
Red Bellafina Peppers-3
Yellow Bellafina peppers-3
Capsicum or green bell pepper – 1
Baby corn – 5
Onion – 1
Tomato – 2 (1+1 divided)
Ginger garlic paste – 1 tsp
Tomato sauce – ¼ cup
Red chili powder – 1-1/2 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Kalonji (Onion seeds – ½ tsp (optional)
Cumin seeds – ½ tsp
Kasuri methi – ½ tsp
Salt – to taste
Oil – ½ tbsp

Instructions:
Cut paneer into long strips. Cut the colored Bellafina peppers into thin strips.
Cube onions and tomatoes. Chop each baby corn into 2 or 3 pieces.
Heat a pan with oil.
Add cumin seeds and kalonji and let them sizzle.
Add cubed onion and saute till it turns pink.
Add 1 cubed tomato, ginger garlic paste, mix well and cook for 1 minute.
Add coriander powder, red chili powder and mix well. The mixture will become dry.
Add tomato sauce, mix well and cook for a minute.
Add sliced baby corn, bell pepper strips, 3 to 4 tbsp water and mix well.
Close the pan with a lid and let it cook for 3-4 mins over medium flame. Mix in between.
Once the vegetables are cooked through, add paneer strips, remaining 1 cubed tomato and toss well to mix.
Cook for 4-5 mins over medium flame.
Add garam masala powder, kasuri methi and toss well to mix once again and take off fire.
Paneer Jalfrezi is ready.
Serve hot along with a wedge of lemon as an accompaniment to pulao, biriyani or rotis.

Adapted from ticklingpalates.com