Paneer Jalfrezi Recipe | Paneer Veg Jalfrezi

Method21 steps · about 40 min

1. 1

   Step 1: First rinse the veggies in fresh water.

   Uses 1 small-to-medium carrot, peeled · 50 g baby corn · 1 medium-to-large green bell pepper · 100 g onion, thinly sliced · 1 medium-to-large tomato for puree · Water for rinsing vegetables (quantity unspecified, drained)

2. 2

   Step 2: Peel the carrots. Peel the onions and then rinse them.

   Uses rinsed carrot and onion · Water for rinsing vegetables (quantity unspecified, drained)

3. 3

   Step 3: Thinly slice the onions, slice the carrot into thin strips or batons/sticks or shred them in a food processor.

   Uses peeled carrot and onion

4. 4

   Step 4: Thinly slice the baby corn and green bell pepper.

   Uses rinsed baby corn and bell pepper

5. 5

   Step 5: Keep the thinly cut vegetables ready; their small thickness helps them cook promptly.

   Uses thinly sliced carrot and onion · thinly sliced baby corn and bell pepper

6. 6

   Step 6: Crush the ginger (1–1½-inch piece) to a paste in a mortar-pestle or grate/mince it.

   Uses 1–1½-inch piece ginger, peeled and crushed or minced

7. 7

   Step 7: Chop the paneer (200–250 g) into sticks or batons.

   Uses 200–250 g paneer, cut into batons

8. 8

   Step 8: Heat oil (2 tablespoons) in a pan. Once the oil become hot, add the ginger paste and dry red chilies (2) (remove the seeds if you prefer).

   Uses 2 tablespoons oil (- neutral flavored.) · crushed or minced ginger · 2 dry red chilies (preferably remove the seeds)

9. 9

   Step 9: Saute on low heat for some seconds or till the raw aroma of the ginger paste goes away.

   Uses ginger and dried chillies in hot oil

10. 10

    Step 10: Add the sliced onions. Saute for two to three minutes and then add the cumin powder (1 teaspoon) and black pepper powder (¼ teaspoon).

    First onion sauté before ground spices · 3 minUses fragrant ginger-chilli oil · thinly sliced onion · 1 teaspoon cumin powder (ground cumin) · ¼ teaspoon black pepper powder (or white pepper powder)

11. 11

    Step 11: Stir and saute the onions for a further 3 minutes on low to medium-low heat.

    Further spiced-onion sauté · 3 minUses onion with ground cumin and pepper

12. 12

    Step 12: Add the prepared carrot, baby corn and bell pepper. Mix, cover and cook over low heat for 10–12 minutes until nearly tender, stirring occasionally; add adjustment water only if sticking.

    Cook Veggies Covered · 12 minUses spiced onion base · thinly sliced carrot · thinly sliced baby corn and green bell pepper

13. 13

    Step 13: If in case, the veggies starts sticking to the pan then add some water. Mix and continue to cook.

    Uses nearly tender vegetables in spiced onion base · A splash of water only if vegetables or sauce stick (quantity unspecified)

14. 14

    Step 14: Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.

    Uses rinsed tomato for puree

15. 15

    Step 15: Add the tomato puree to the veggies.

    Uses cooked vegetables and onion-spice base · fresh tomato puree

16. 16

    Step 16: Simmer without the lid till the rawness of the tomatoes goes away and the vegetables are completely cooked. About 6 to 7 minutes on a low heat.

    Simmer Tomato Down · 7 minUses vegetables with fresh tomato puree

17. 17

    Step 17: If the ingredients starts sticking to the pan then add a splash of water and continue to simmer.

    Uses fully cooked vegetables and softened tomato sauce · A splash of water only if vegetables or sauce stick (quantity unspecified)

18. 18

    Step 18: Season with salt to taste, the ½ tsp sugar and ½ tsp white OR apple-cider vinegar. Stir in the prepared paneer batons, mix well and turn off the heat.

    Uses fully cooked jalfrezi vegetable-tomato base · salt ( as required) · ½ teaspoon sugar ( or add as required) · ½ teaspoon white vinegar (or apple cider vinegar - you can also add more or less depending on your taste) · prepared paneer batons

19. 19

    Step 19: Check the taste and add more salt, sugar as needed.

    Uses finished paneer-vegetable jalfrezi · Additional salt only if needed from unmeasured supply · Extra sugar only if needed at final tasting (quantity unspecified)

20. 20

    Step 20: Garnish it with coriander leaves (½–1 tbsp) or parsley leaves.

    Uses finished jalfrezi after final tasting · ½–1 tbsp chopped coriander OR parsley leaves for garnish

21. 21

    Step 21: Serve the finished paneer jalfrezi hot or warm with optional ready cooked rice, or alongside your prepared bread or meal.

    Uses fresh-herb-garnished paneer jalfrezi · Ready cooked rice for optional serving (quantity unspecified)