Vegetable Jalfrezi

The first time I had Jalfrezi dish it was a chicken based version. However when I decided to go for a shot, I went with the veggie version (didn’t make my husband that happy though). For those who are conscious about the calories, paneer can be swapped with tofu. This coloured veggie dish is best complemented with pulao, plain rice & rotis.

Ingredients

·      250 gms- Paneer julienned and lightly fried in 1 tbsp. veg oil

·      1 Onion finely sliced

·      2 tsp. Ginger garlic paste

·      1 Red Capsicum julienned

·      2 Green Capsicum julienned

·      2 Carrot  medium julienned

·      4 French Beans (Cut into ½ inch)

·      1 Tomato julienned

·      1 tbsp. Tomato paste (for more tangy-2 tbsp.)

·      2 tsp. Red chili powder

·      2 tsp. Coriander powder

·      1 tsp. pepper corn

·      2-3 cloves

·      1 inch Cinnamon bark

·      3 cardamom pods

·      1 tsp. cumin seeds

·      Veg Stock-1 cube/Salt

·      Coriander leaves for garnishing

·      2 tbsp. veg Oil

Heat oil in a bottom pan. Add cumin seeds, cloves, cinnamon, peppercorn and cardamom pods and sauté for 2 minutes. Add sliced onions and saute for 5 minutes. Add ginger garlic paste and saute for a while.

Add red chili powder, turmeric powder, kasuri methi( if you like you can add 1 tsp. of kasuri methi), coriander powder and sauté till the curry powder is done for about 3-5 minutes. Add tomato paste, veg stock and tomato and cook for 5 minutes. (You can add 1 tbsp. water at this stage).

 Add all the veggies and paneer and mix gently. Add 1/2 cup of water .Cover and cook for about 5 minutes in high flame. Reduce the flame and cook for 10 more minutes. Open the lid and cook till the gravy is almost dry. (Not too dry). Add coriander leaves and toss everything. Check for salt.

Transfer to a serving bowl and enjoy with roti/rice!!!!!