Vegetable Jalfrezi

Ingredients

• 3 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1 Green Chilli (slit lengthwise)
• 1 teaspoon Ginger-Garlic paste
• 2 Onions (sliced (medium))
• 1 tablespoon Tomato Ketchup
• 3 tablespoons Tomato Puree (or 2 tbsp tomato paste)
• 1 teaspoon Red Chilli powder
• 1/4 teaspoon Turmeric (or Haldi powder)
• 1/2 Green Bell pepper (sliced)
• 1/2 Red Bell pepper (sliced)
• 1/2 Yellow Bell pepper (sliced)
• 1 Roma Tomato (sliced)
• 1/2 cup Baby corn (sliced diagonally)
• 1/2 cup Carrots (cut into thick julienne)
• 1/2 cup French Beans (sliced diagonally into 2" pieces)
• 1/2 cup Cauliflower Florets
• 1/4 cup Sweet Corn kernels
• 1/2 cup Paneer (cut into 3"x 1" thick long pieces)
• 2 teaspoons Salt (or to taste)
• 1/2 teaspoon Garam masala
• 1/8 teaspoon Nutmeg (ground )
• 1/8 teaspoon Green Cardamom (ground )
• 2 tablespoons Kasuri Methi (dry roasted and crushed)
• 4 tablespoon Fresh Coriander (chopped)

Instructions

1. 1

   Start by blanching the baby corn, carrots, beans, cauliflower and corn kernels and keep aside.

2. 2

   Heat oil in a wok or frying pan. Add cumin seeds, once they splutter add the slit green chilli. Let the chilli fry for 15 seconds, then add the ginger- garlic paste. Cook for half a minute.

3. 3

   Next add the sliced onions and saute till translucent.

4. 4

   All tomato ketchup and tomato puree to the pan followed by turmeric and red chilli powders. Saute for a minute, stirring all the time.

5. 5

   Add the sliced bell peppers and sliced tomato to the frying pan and saute together for 2 minutes.

6. 6

   Add the blanched and drained vegetables, salt, garam masala, nutmeg powder, cardamom powder and kasuri methi.

7. 7

   Add a tablespoon of water, mix and cook covered on a slow flame for a couple of minutes.

8. 8

   Add the paneer and saute for a minute.

9. 9

   Serve hot garnished with more fresh coriander.