Paneer and Bell Peppers Jhalfrezy

 

Since the start of this new year, life has been busy, but I am not complaining its been happy busy; work has been good, past few months good things happening with lifezing, lots of new things are in offing, working on improving  photography techniques, Teen’s Exams approaching and of course loads of cooking happening on the cooking front.

When I say cooking, these days I have started cooking more often than I used to cook in past, still with so many other things going around did not seem to find time to write a post about it.

Winters are times when generally excesses in eating happen with mom cooking gajar ka halwa (carrot halwa), Laddus and many such traditional North Indian winter food and sending across for kids and hubs, who love to gorge on them, of-course with visible results :).
 
By the time winters are about to be over and spring is approaching fast, everyone starts clamouring for light and healthy food. Once again seasonal ingredients, whole grains have started taking main place on our table. This time I turned to my trusted stir fries which I absolutely love.

My food philosophy generally revolves around using fresh ingredients, lots of herbs and spices with negligible use of canned sauces or tinned food.  So while making stir fries too I try not to use too many sauces or too many overpowering spices.

When ever I am making stir fries there are two things, which particularly fascinates me one is texture and other one is color, this paneer jhalfrezi is one such dish which fits the bill. Cooked this jhalfrezi with mushroom and pepper quiche and brown rice and so happy to see the satisfied grins.

Paneer & Pepper Jhalfrezi ________________________________________________________________________ Servings – 4       Preparation Time-10 minutes     Cooking Time-12-15 Minutes Ingredients ·        Paneer 250g ·        Green bell peppers strips 1 cup ·        2 medium sized Roma tomatoes ·        2 Tbsp Olive oil ·        1 large onion, sliced ·        2 green chillies ·        1 inch ginger ·        1 tsp chilli flakes ·        1 tsp salt ·        Lemon juice 2 tsp Directions Heat oil in skillet or woke, once the oil starts smoking, add ginger juliennes and fry for 30 seconds. Add paneer cubes and let them cook for a while till it gets evenly browned from all sides. Add green chillies and cook for 30 more seconds and add sliced onion and cook them for 2-3 minutes or till they become translucent. Follow up by adding sliced bell peppers and let these vegetables cook for 5 minutes. Next add sliced tomatoes and salt and red chilli flakes. Cook for 4-5 minutes, take care that tomatoes do not get mushy and finish the dish with drizzling lemon juice and cook for 2 more minutes before turning off the heat. Serve the paneer Jhalfrezi with any Indian bread or basmati rice. We ate it with mushroom quiche and brown rice.

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