Ingredients

• 200 gm - paneer
• 1 - carrot
• 8 - beans
• 1 - capsicum, small
• 1 - tomato, firm
• 3 tbsp - tomato puree (ground tomato)
• 1 tbsp - tomato ketchup
• 2 tsp - ginger garlic paste
• 3/4-1 tsp - red chilli powder
• 1 tsp - dhania powder
• 1/4 tsp - roasted methi seeds powder or add kasoori methi
• 3/4 tsp - lemon juice
• 3/4 tsp - salt
• To temper: 3 tbsp - oil
• 1/2 tsp - mustard
• 1/2 tsp - jeera
• curry leaves, a sprig

How to Make Paneer vegetable jalfrezi

• Cut paneer into thin strips and keep it immersed in hot water until needed.
• Cut the carrots and beans into diagonal slices.
• Cut the tomato into quarters, de-seed it and cut into thin strips.
• Heat pan with oil and temper with the items given under 'to temper'.
• Add the tomato puree, tomato ketchup, red chilli powder, dhania powder, ginger garlic paste and salt. (Add kasoori methi at this stage if you are using kasoori methi.)
• Fry for 2 minutes till the masala gets cooked. Now add the cut carrots, beans and fry for a minute.
• Add 1/4 cup water and cook covered for 4-5 minutes.
• Add methi seed powder at this stage.
• Add capsicum and tomato and stir well.
• Finally, add paneer and toss well on high flame.
• Cook for 2 minutes, add lemon juice and give a toss.
• Serve hot.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/