Paneer Jalfrezi

Ingredients

• Paneer - 1/4 kgs, cut into long pieces (1 1/2" length), place in warm water till use
• Onion - 1, medium, finely sliced
• Ginger garlic paste - 1 tsp
• Red Capsicum - 1/2 (optional), julienne
• Green Capsicum - 1, julienne
• Baby corn - 4, cut diagonally into 1" pieces (optional)
• Carrot - 1, peel and julienne
• Beans - 3, cut diagonally into 1" pieces (optional)
• Tomato - 1, deseed and slice into long strips
• Tomato puree - 1/4 cup
• Tomato ketchup - 1 tbsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala powder - pinch
• Kasuri Methi - 1/2 tsp, crushed
• Lemon juice - 1 tbsp
• Salt to taste
• Oil - 1 1/2 tbsps

Method

1. Heat oil in a cooking vessel. Once hot, add cumin seeds and allow them to splutter. Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for 3 mts.
2. Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for 3 mts. Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
3. Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
4. Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 4-5 mts on medium high flame tossing the contents.
5. Finally add garam masala and lemon juice and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.