I have been making this recipe for quite a few years now and my family is a great fan of this recipe. Many times in the past, I have tried posting this recipe but the pics never came out this satisfactory! Enjoy this dry veggie & paneer curry with roti/naan.
With a spoonful of this colorful jalfrezi, you can make delicious roti rolls - an easy & convenient to-go food! To make it even more delicious, dab a spoonful of yogurt over the roti before filling & rolling it with jalfrezi.
Complexity - Medium
Prep time - 20-30 mins
Cook time - 25 mins
Serves - 3
Carrot - 1 no (large, peeled and cut into 2-inch sticks)
Green beans - 12-15 nos (topped & tailed, cut into 2-inch sticks)
Onions - 2 nos (medium, cut into thick slices)
Bell pepper - 1/2 each in each color available (seeds removed and cut into 2 inch strips)
Tomatoes - 2 nos (medium, pureed)
Paneer - 7 oz (cut into 2 inch strips)
Fresh ginger - 2 inch (peeled and grated)
Cilantro - 2 tbsp (finely chopped)
Oil - 3 tbsp
Cumin seeds - 1 tsp
Dry red chilies - 2 nos (broken in half)
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp (use more or less according to spice preference)
Garam masala - 1 tsp
Milk - 1/4 cup
Salt - to taste
Bring milk (1/4 cup) and water (1/4 cup) mix to boil. Remove from heat and add the paneer. Let it soak for 30 minutes. Set aside.
Boil 2-cups water over medium-high heat. Add green beans and carrots. Boil for 5 minutes or until soft. Drain and set it aside.
Heat a large pan over medium heat. Once the pan is warm, add the oil. When hot, add cumin seeds and let them crackle. Add dry red chillies and stir for few seconds. To this, add the onion and saute for 1 minute.
Now, add the green beans, carrots and bell peppers and saute for another minute.
Add all the spice powders - turmeric, chili powder, garam masala and salt. Stir in to mix.
Then, add the tomato puree and cook for about 7 mins.
Finally, add the pre-soaked paneer and stir. Cook for 2 minutes.
Add the grated ginger, fresh chopped cilantro and stir.
Serve hot with rotis/naan.