Paneer jalfrezi

Ingredients

• 200 g curd cottage cheese cut into 3cm x 1cm pieces (Indian cottage cheese)
• 2 tbsp cooking oil 
• 1 tsp cumin seeds 
• 1  tomatoes cut into strips
• 2  tomatoes (for purée)
• 1 large onion for puree cut into strips and 1/2
• 1  bell pepper green red for some colour cut into strips (i used half a and half a pepper )
• 0.3 tsp turmeric 
• 0.3 tsp chili powder 
• 2  to 2 chilies slit green chopped
• 2  chilies dried red (kashmiri)
• 1 inch ginger cut into thin strips
• 0.5 tsp garam masala 
• 0.5 tsp sugar 
• 1.5 tsp vinegar 
• 2 sprigs cilantro leaves for garnish
• 2 servings salt to taste

Equipment

• frying pan
• blender

Directions

1. Roughly chop half an onion and 2 tomatoes.
2. Heat 1 tbsp oil in a non stick pan.
3. Add the onions and fry until lightly brown.
4. Add the tomatoes and cook for 2-3 minutes until soft.
5. Remove, let cool and blend to a pure in blender.
6. In the same pan heat 1 tbsp oil on medium heat.
7. Add the cumin seeds and let them sputter.
8. Add the kashmiri red chillies and the finely sliced ginger and fry for 30-45 seconds.
9. Add the turmeric powder followed by the onions, peppers, chilli powder, salt and two-thirds of the chopped green chillies and fry for 3-4 minutes.
10. Add the paneer and cook on a low heat for 5 minutes.
11. Add the tomato pure, garam masala and sugar and simmer for 2 minutes.
12. Then add the tomatoes (cut into strips) and toss. Stir in the vinegar and garnish with green chillies and coriander.