Vegetables & Paneer Jalfrezi

Ingredients: 250 gms Paneer, cut into 2 inch by ½ inch long pieces (Approx 2 cups) 1 large Onion, thinly sliced 1 tsp Ginger-Garlic Paste 2-3 Green Chillies, slit (Adjust as per taste)

½ cup of cauliflower, cut lengthwise 1 Red Bell Pepper, deseeded and sliced 1 large Tomato, deseeded and sliced

10 beans cut lengthwise ¾ - 1 cup Tomato Puree 1 tbsp Tomato Ketchup (Optional, but recommended) ½ tsp Sugar (Optional, but recommended) ½ Lime, juice extracted 1 tbsp Coriander Leaves, finely chopped (Optional) 1 tbsp Oil Salt to taste ¼ tsp Turmeric Powder ½-1 tsp Red Chilli Powder (Adjust as per taste) 1½ tsp Coriander Powder ¼-½ tsp Garam Masala 1 tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed between finger tips 1 tsp Jeera/Cumin Seeds

Method: Heat oil in a pan and add cumin seeds. When cumin starts to sizzle and turn deep brown, add sliced onions and saute for 2 minutes. Next add ginger-garlic paste and green chillies and fry for 2 minutes on medium flame until the raw smell disappears. Mix in turmeric powder, red chilli powder, coriander powder and crushed kasuri methi and give it a quick stir. Add tomato puree, tomato ketchup, sugar and salt to taste and cook it for 4-5 minutes on medium flame, stirring in between. Sugar helps in cutting the sharp taste of tomato. Toss in bell pepper and cook for a minute or two. Add paneer pieces and tomato slices and gently stir them so that each paneer pieces is nicely coated with the masala. Please take care not to break the paneer pieces. Cook them for 2 minutes. Turn off the gas and add garam masala, finely chopped coriander leaves and lime juice and mix them well. Let it rest covered for 5-10 minutes for the flavours to blend well. Serve this delicious Paneer Jalfrezi with any Indian flat breads or with plain Basmati rice or with flavoured Basmati rice and enjoy!

Happy Cooking!

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