Paneer vegetable jalfrezi

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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/

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