Veg Jalfrezi, A mildly spiced colorful curry packed with goodness of Mixed vegetables in tomato base. Soft Paneer, crunchy bell peppers and distinctive vegetable flavors makes it a mouth-watering side dish for Roti as well a filling for wraps. The curry is not a liquid gravy type dish but kind of semi solid gravy that coats the vegetables and Paneer.

I have a recipe for homemade paneer, Click here! Homemade paneer works best!

A quick recipe that takes less than 20 mins to put together and exceptionally easy on the days when you are in hurry and have to fix a meal or you have unexpected guests.

Ingredients you will need:

The Onion, Tomato and Capsicum to be chopped as same size as Paneer

1 cup Cauliflower – Cut into bite size florets
1/3 cup Carrot – cut in 1 cm thickness disc
1/4 cup French Beans
2 Tbsp oil
1/4 cup Onion
1 tsp Ginger-Garlic Paste
1/4 tsp Turmeric powder
1 tsp Cumin-Coriander powder
1/2 tsp Chilli powder or taste
1 tbsp Tomato paste
1/4 cup Capsicum (I used a mix of red and green, the red peppers give a sweet taste that blends with the spices)
1/4 cup Peas
1 chopped Tomato
1 tsp Garam Masala
1 tbsp Kasoori methi/Dry fenugreek
1/4 cup Paneer
Salt – to taste
Ginger- Grated or cut in thin strips
1 Tbsp fresh coriander leaves, roughly chopped
1 tsp fresh lemon juice

Other vegetables that are great combination in this curry:
Baby corn
Brocoli
Potato
Sweet potato

Preparation:

In a Large pot, bring 3 cups of water to boil. Add cauliflower, carrot, beans and salt. Boil for 6 minutes.

Meantime, In a large skillet heat 2 tbsp oil. Add onions, ginger-garlic paste and sprinkle a pinch of salt. Cook till the raw flavor of ginger garlic paste is gone.

Drain the veggies and set aside. Do not discard the water, will be later used.

Add the spice powder – turmeric, cumin-coriander and chilli powder to the onion. Mix well till the spice powder coats the onion. Add tomato paste.

Saute till the raw flavor of spices-tomato paste is gone and oil starts to separate from the sides.

Add boiled cauliflower, carrot, french beans, capsicum/bell pepper, peas and chopped tomatoes.

Sprinkle garam masala, crushed kasoori methi/dry fenugreek and salt. Mix well till all veggies, spices are coated well. If the curry is too dry add 1/4 cup of water in which vegetables boiled.

Add paneer to the curry. The reason to add paneer at this stage is to avoid the paneer from crumbling. If the Paneer is over cooked the soft paneer becomes tough.

This is time to check for salt and more if required. Remember, a little salt was added while sautéing onions-capsicum and added with the veggies while boiling.

Just before removing from fire, add freshly chopped ginger strips, coriander/cilantro and lemon juice.

Keep it covered till serving.

Serve with any Indian bread like Roti, Paratha or Naan.

Happy Cooking.