Vegetables And Paneer Jalfrezi

Vegetables And Paneer Jalfrezi 


Ingredients

4-5 cups of cut vegetables (carrot, baby corn, capsicum, beans, cauliflower, etc)
1/2 cup of onions, sliced
1/2 tsp of cumin seeds
2 tbsp of oil
1 tsp of coriander powder
1/2 tsp of red chilli powder (adjust to taste)
1/4 tsp of turmeric powder
1.5 to 2 tbsp of tomato paste
1/2 tsp of garam masala
1 tsp of kasuri methi (dried fenugreek leaves)
4 tbsp of chopped fresh coriander leaves (cilantro)
1 tsp of ginger garlic paste
A pinch of sugar

Method

Prepare your vegetables first by washing, peeling, and chopping them.
Heat oil in a pan and add the cumin seeds. When they sizzle and turn a darker brown, add the sliced onions.
Saute until the onions turn soft and a light golden brown. Add the ginger garlic paste and saute for another 30 seconds.
Then add the coriander powder, chilli powder, and turmeric.
Fry for 20 seconds taking care not to burn the spices.
Turning the heat lower at this stage helps, especially if you are a beginner cook.
Now add the tomato paste and mix well.
Now add the chopped vegetables and give everything a good mix.
Top up with 1-1.5 cups of water and bring to boil. Lower flame and
cook covered until the vegetables are cooked.
Take care not to overcook them to a mush, the vegetables should still hold their shape.
By the time the vegetables are done, the water would have mostly been cooked up.
 If you find the gravy still very watery, cook a bit longer leaving the pan open.
When the vegetables are cooked and the dish has the desired consistency, add salt,
sugar, kasuri methi, and garam masala. Mix well and turn off the heat.
Finally garnish with chopped coriander leaves.