Paneer Jhalfrezi
 

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Serving: 4 persons

Ingredients:

Paneer - 250 g, cut into squares (about 18-20 pcs)

Carrots - 100 g

French Beans - 50 g

Capsicum - 50 g (1 small)

Green Peas - 1/2 cup

Spring Onions - 4-5 stems

Tomato - 100 g, chopped

Green Chillies - 2, slit

Cilantro - 1/2 cup chopped

Turmeric - 1/4 tsp

Red Chilli Powder - 1/4 tsp

Kashmiri Chilli Powder - 1 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Sugar - 1 tsp

Salt - To taste

Butter - 1 tbsp

White Oil - as indicated

 

 

Preparation:

  1. Cut carrots, beans, capsicum, and spring onions into 1.5 inch long thin pieces.

  2. Marinate Paneer with 1/4 tsp turmeric, 1/4 tsp red chilli powder, and 1/4 tsp salt.

  3. Make a masala paste of cumin powder, coriander powder, kashmiri red chilli powder, and garam masala powder in 4 tbsp water.

Cooking procedure:

  1. In a pan, heat 3 tbsp oil. Fry paneer on medium low heat and remove when lightly browned.

  2. To the same oil add butter and let it melt.

  3. Add the cut vegetables and fry for 1-2 minutes so that oil coats the vegetables.

  4. Add the masala paste and tomatoes. Fry till tomatoes and masala blend in (appox 4-5 minutes).

  5. Then add 1 cup water and bring to boil. Add paneer and cook on low flame.

  6. When gravy thickens add green chillies, sugar and cilantro. Cook for 1 minute and remove from heat.

 

Serving Suggestions:

Serve with rice, vegetable fried rice, matar pulao, or paratha.