Paneer and Vegetable Jalfrezi


This is one of my favourite dishes!!
The combination of the colourful exotic capsicums, the wonderful cauliflower with the marinated spicy cheese mix brings out the awesome flavour, taste, texture and colour of this dish.
Although the recipe looks a little elaborate, it is easy to prepare and takes under 20 minutes. 

Ingredients to make 6 serves

1 Medium Sized Red Capsicum (sliced lengthwise)
1 Medium Sized Green Capsicum (sliced lengthwise)
1 Medium Sized Golden Capsicum
1-2 Cups of Cauliflower Florets
4 Tbs Oil
1 Large Onion (finely chopped)
1 Large Tomato (finely chopped)
50 grams of Tomato Paste
1 Inch piece Freshly chopped Ginger
2 Pods chopped Garlic
2 Small Green Chillies (finely sliced)
1 Tsp Cumin Seeds
1 Tsp Coriander Powder
1 Tsp Garamasala Powder
1-2 Tsp Salt

For Marination

1 Tbs Yoghurt
4 Tbs Fresh Cream
200 grams Paneer (chop it into small cubes)
(available in Indian grocery stores)
1 pinch Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Garamasala Powder
Finely Chopped Coriander Leaves

Marinate the above for a couple of hours in a large bowl

Paneer and Vegetable Jalfrezi

Paneer and Vegetable Jalfrezi


Preparation

Microwave the cauliflower (florets) for about 3 -4 minutes and keep aside.
Heat one tablespoon of oil in a pan
Add the sliced green and red capsicum and sauté for about 3 minutes
In the remainder of the oil in the pan, add the cumin seeds, turmeric powder, chopped onion,ginger, garlic and the green chillies
Fry for about 3 minutes or until the onion becomes soft.
To the above, add the chopped tomato, tomato paste, red chilli, coriander, garamasala powder, salt and fry for a further 3 minutes
Fold through all the vegetables, marinated mixture and cook it for 4-5 minutes on a medium flame.

Garnish it with chopped fresh coriander leaves and tastes great with rotis, puris or plain cooked basmati rice.

Note:  I personally prefer to saute the capsicums as it retains the colour and texture.

 

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