Servings - 2 to 3

For the masala paste:  

• 1/2 cup of tomato puree 

• 1 teaspoon of Kashmiri chilli powder 

• 1/4 teaspoon of turmeric 

• 1/2 teaspoon of cumin powder 

• 1 tablespoon of coriander powder 

• 1 teaspoon of garam masala 

• Salt (to taste) 

• 1/4 cup of water  

Method:  

1. Combine all the above ingredients for the masala paste and set aside.   

Ingredients for the Jalfrezi:  

• 2 tablespoons of oil 

• 1 medium red onion, thinly sliced 

• 1 tablespoon of ginger-garlic paste 

• 1/2 teaspoon of vinegar 

• 1 1/2 cups of mixed bell peppers 

• 200g of paneer 

• 1/2 cup of water (if required) 

• 1/2 tablespoon of Kasoori methi (dried fenugreek leaves)

• 2 tablespoons cream

Method: 

1. Heat the oil in a medium heavy-bottomed skillet. 

2. Add the onions and cook for 2 to 3 minutes until softened and translucent. 

3. Stir in the ginger-garlic paste and cook for another minute until aromatic. 

4. Pour in the masala paste, mix well, and cook for 4-5 minutes. 

5. Add the vinegar and mix to combine. 

6. Toss in the bell peppers and cook for an additional 2 to 3 minutes. 

7. Add the paneer and mix well, cooking for 3 to 4 minutes until warmed through and coated evenly. 

8. Stir in the Kasoori methi and mix well. 

9. Finally, add some cream and mix well. 

10. Serve hot with roti, chapati, parathas, or naan.