Here comes another recipe, best suited side dish for roti/ phulkas/ nan or any Indian flat breads. This is definitely a nutritious recipe because of the addition of many vegetables. I love it when any recipe calls for healthy ingredients and when it comes out tasty, I make sure it is made often :-).
I am not a big fan of veggies or paneer but when made with perfect spices I like it a lot :-). I especially love this dish for the tangy taste it gives to my taste buds. But you can also adjust the tanginess and play with spices :-). Now over to the recipe...
Ingredients :
serves-2
Paneer - 250 gms
Tomato - 1
Onion - 2 julienned
Ginger Garlic paste - 1 tsp
Tomato sauce - 1 tsp
Spice Powders
Coriander Powder - 1 tsp
Chilli Powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Kasuri Methi - 1/2 tsp (dried)
Vegetables
Beans - 5 to 6
Carrot - 1
Tomato - 1 deseeded
Capsicum - 1/2
Seasoning
Oil - 1 1/2 tsp
Cumin seeds - 1 tsp
Garnish
Lemon wedges
Preparation
1. Puree one tomato in a blender. Strain it in a strainer and keep aside.
2. Cut all the vegetables into julienne including paneer.
3. Par Boil beans in a little water for 10 mins and keep aside.
Method
1. Heat oil in a pan and when hot, add cumin seeds and let it crackle.
2. When the cumin seeds splutters, add julienned onions and saute till brown.
3. Add ginger garlic paste and saute for 2-3 mins till the raw smell of ginger garlic leaves.
4. Add all dry powders and saute till the masalas get blended well.
5. Now add tomato puree and saute till oil leaves the sides of the pan.
6. Add tomato sauce and mix well.
7. Now add the cooked par boiled beans and carrot and cook covered adding 2-3 tsp water for 3-4 mins on medium flame stirring occasionally.
8. Now add the capsicum and julienned tomatoes and mix well. Do not let the vegetables to get over cooked.
9. Add paneer and mix till the masalas coat well with the paneer and cook covered for another 3 mins.
10. Finally add crushed kasuri methi and some love as always :-D and mix well.
11. Server hot with Lemon wedges.
Note :
1. Since beans take a long time to get cooked, we par boil them before hand with a little water. Other vegetables get cooked in the curry themselves.
2. Retain the crunchiness of the vegetables. Do not overcook. The key to tasty Jalfrezi is crunchy veggies.
3. Adding tomato sauce enhances the tanginess of the curry. You can omit it if you do not like your curry to be tangy. I personally love tanginess so I added 1 tsp, moreover you can also reduce the amount and ajust to your taste buds.
4. I use only home made chilli powder which is very spicy so I had to add only 1/2 tsp. So add according to the type of chilli powder you use.
5. If you do not have kasuri methi, you can omit this step but it enhances the flavor of the complete dish.
I am not a big fan of veggies or paneer but when made with perfect spices I like it a lot :-). I especially love this dish for the tangy taste it gives to my taste buds. But you can also adjust the tanginess and play with spices :-). Now over to the recipe...
Ingredients :
serves-2
Paneer - 250 gms
Tomato - 1
Onion - 2 julienned
Ginger Garlic paste - 1 tsp
Tomato sauce - 1 tsp
Spice Powders
Coriander Powder - 1 tsp
Chilli Powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Kasuri Methi - 1/2 tsp (dried)
Vegetables
Beans - 5 to 6
Carrot - 1
Tomato - 1 deseeded
Capsicum - 1/2
Seasoning
Oil - 1 1/2 tsp
Cumin seeds - 1 tsp
Garnish
Lemon wedges
Preparation
1. Puree one tomato in a blender. Strain it in a strainer and keep aside.
2. Cut all the vegetables into julienne including paneer.
3. Par Boil beans in a little water for 10 mins and keep aside.
Method
1. Heat oil in a pan and when hot, add cumin seeds and let it crackle.
2. When the cumin seeds splutters, add julienned onions and saute till brown.
3. Add ginger garlic paste and saute for 2-3 mins till the raw smell of ginger garlic leaves.
4. Add all dry powders and saute till the masalas get blended well.
5. Now add tomato puree and saute till oil leaves the sides of the pan.
6. Add tomato sauce and mix well.
7. Now add the cooked par boiled beans and carrot and cook covered adding 2-3 tsp water for 3-4 mins on medium flame stirring occasionally.
8. Now add the capsicum and julienned tomatoes and mix well. Do not let the vegetables to get over cooked.
9. Add paneer and mix till the masalas coat well with the paneer and cook covered for another 3 mins.
10. Finally add crushed kasuri methi and some love as always :-D and mix well.
11. Server hot with Lemon wedges.
Note :
1. Since beans take a long time to get cooked, we par boil them before hand with a little water. Other vegetables get cooked in the curry themselves.
2. Retain the crunchiness of the vegetables. Do not overcook. The key to tasty Jalfrezi is crunchy veggies.
3. Adding tomato sauce enhances the tanginess of the curry. You can omit it if you do not like your curry to be tangy. I personally love tanginess so I added 1 tsp, moreover you can also reduce the amount and ajust to your taste buds.
4. I use only home made chilli powder which is very spicy so I had to add only 1/2 tsp. So add according to the type of chilli powder you use.
5. If you do not have kasuri methi, you can omit this step but it enhances the flavor of the complete dish.
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