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   MSGID: 35051.fidonet_cooking@1:105/500 2d80f689   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Paneer Jalfrezi (Spicy Cheese & Vegetable Stir-Fry)   
    Categories: Indian   
         Yield: 2 Servings   
       
         3 tb Canola, olive, or   
              - sunflower oil   
         1 ts Jumin seeds   
         1 ts Coriander seeds;   
              - lightly crushed   
         1 lg Onion; sliced   
         2 cl Garlic; up to 3, minced   
              Fresh ginger shoot (1");   
              - minced   
         2    Thai green chiles; chopped   
         2 md Roma tomatoes;   
              - quartered & sliced   
       3/4 ts Turmeric powder   
     1 1/2 tb Red chili flakes;   
              - adjust to tolerance   
         1 c  Bell peppers   
              - (colors of choice);   
              - sliced   
         7 oz Paneer (200 g);   
              - sliced into 2" batons   
              Salt; to taste   
       1/2 ts Garam masala   
     1 1/2 tb White vinegar or   
              - fresh lemon juice   
       1/4 ts Sugar   
              Cilantro;   
              - chopped, for garnish   
       
     Heat oil in a cast iron skillet or pan, wok, or kadhai on high. Once   
     smoking, add cumin & coriander seeds and fry for 30 seconds or so   
     until they crackle. Next, add the minced ginger & garlic along with   
     green chiles and cook for another 30 seconds until you smell the   
     aroma. Reduce heat to medium and add sliced onions next to the pan   
     and fry until soft and translucent, about 2 to 3 minutes.   
        
     Add sliced tomatoes, turmeric powder & red chili flakes to the pan   
     next and fry for 5 to 7 minutes until tomatoes begin to sweat &   
     soften but do not turn mushy. You will see oil separating on sides of   
     the pan. Stir frequently to prevent tomatoes from sticking to the   
     bottom of the pan. Add the sliced peppers next, stir and fry them for   
     5 to 8 minutes so that they cook slightly but still hold their shape   
     & are crunchy.   
        
     Add the paneer next along with salt, increase heat to high and cook   
     for 2 to 3 minutes with gentle tossing so as not to break the cheese.   
     Remove from heat, sprinkle the garam masala, sugar & top up with   
     vinegar. Combine well. Garnish with chopped cilantro & serve with   
     steamed rice or Indian breads.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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