Wednesday, January 7, 2009

Paneer Jalfarezi

During our Tahoe trip we were eating continental and chinese food for almost a week. Atul wanted me to make some sabzi with lot of vegetables and paneer. I then thought of making spicy and tangy paneer jalfrezi which was perfect for the cold weather. It was quite some time since I made this sabzi and both I and my husband enjoyed it thoroughly.

300 gms paneer
1 cups chopped onions (chopped into 1 inch big pieces)
1 tablespoon ginger cut into thin long stripes
1 tomato quartered
1 cup onions ground into a paste
3 tablespoon tomato paste or 3 tomatoes ground into a fine paste
2 bell peppers or capsicum(I used one yellow pepper which has a sweetish taste and a green pepper)
3/4 cup peas and/or corn
1/2 cup diced carrots
2-3 slit green chilies or as desired
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or as per desired taste
1 tablespoon coriander seeds
2 teaspoon cumin seeds
1/2 teaspoon garam masala powder
1 teaspoon amchur powder or dry mango powder (or substitute with 2 tablespoon vinegar or lemon juice)
5 tablespoon chopped coriander or cilantro
4 tablespoon oil
salt for taste


Heat one tablespoon oil in a skillet. Add 1 teaspoon cumin seeds and fry for around 30 seconds. Add chopped onion, slit green chilies and capsicum. When the vegetables are cooked half way add the quartered tomato. Fry on medium flame till the capsicum is soft and cooked. Boil the carrots, peas and corn separately till soft. Keep aside. Fry the coriander seeds and 1 teaspoon cumin seeds for around 3-4 minutes on low flame. Powder them when cooled down.
While doing the above mentioned steps, parallelly add 3 tablespoon oil in a skillet and add the onion paste. Cook it till the raw smell of the onion disappears. Add ginger. Add tomato paste and stir and cook till the gravy leaves the sides. Now add the coriander and cumin powder, turmeric powder, chili powder(as per taste), amchur powder and
garam masala. Add the remaining vegetables and mix well till the gravy coats the vegetables. Garnish with coriander leaves. Serve hot with onion rings and roti.

Preparation time: 40 minutes
Serves: 3-4