Paneer Jalfrezi

• Produce

  • 1/3 cup Carrot
  • 1 leaves tbsp Cilantro or coriander
  • 1 powder tsp Coriander
  • 1 4 inch piece Ginger
  • 1/3 cup Green beans
  • 1/2 cup Onion
  • 1/4 cup Red bell pepper
  • 1 Red chili, Dried

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1 1/2 tsp Red chili powder
  • 1 Salt
  • 1/4 tsp Sugar
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tsp White vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 199 1/4 g Paneer

• Liquids

  • 1/4 cup Water

• Other

  • Capsicum (green bell pepper - ¼ cup, sliced
  • Tomato - 1 medium or ¾ cup pureed

Found on spiceupthecurry.com

Description

Directions

• Prep all the veggies and rest of the ingredients before you start making the dish.
• Heat one tablespoon of oil in a pan on medium heat.
• Once hot place the paneer pieces in it. Lightly fry them.
• Once you get light golden color on one side, flip them fry other side.
• Remove the fried paneer in a bowl of warm water and kee in that for 10 minutes.
• Then lightly squeeze the water and keep the paneer aside.
• Add remaining 1 tablespoon of oil in the same pan and let it heat up.
• Once hot add cumin seeds and let them sizzle.
• Then add dried red chili and saute for about 30 seconds.
• Now add all the prepared vegetables, mix well and saute for 2-3 minutes.
• Then add salt and all the spice powders. Again mix well so all the masala is coated to the vegetables. and cook for a minute.
• Now add tomato puree. Stir well.
• Cover the pan and cook till vegetables are cooked (about 10-12 minutes).
• Now add sugar and vinegar. Stir well.
• Add ¼ cup of water, fried paneer and chopped coriander leaves.
• Gently mix till the thick gravy is coated well to paneer pieces.
• Cook for 2 minutes and turn off the stove.