Vegetable Jalfrezi

1. 1

   Prepare Paneer and Vegetables

   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the paneer cubes and shallow-fry for 2-3 minutes until they are light golden on all sides. Remove and set aside.
   • Ensure all vegetables are washed, chopped, and ready as per the ingredient list. Keep harder vegetables (carrot, beans, cauliflower) separate from softer ones (bell pepper, baby corn).
2. 2

   Create the Masala Base

   • In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 5-6 minutes, stirring occasionally, until the masala thickens and oil starts to separate from the sides.
3. 3

   Cook the Vegetables

   • Add the harder vegetables (carrots, beans, cauliflower) to the masala. Add salt and mix thoroughly. Sprinkle a little water (about 1/4 cup), cover the pan, and cook for 6-7 minutes until they are about 70% cooked but still have a bite.
   • Now, add the softer vegetables (bell peppers, baby corn), onion petals, and cubed tomatoes. Increase the heat to high.
   • Add the tomato ketchup and white vinegar. Stir-fry continuously for 3-4 minutes. The high heat will cook the vegetables quickly while keeping them crunchy.
4. 4

   Finish and Garnish

   • Reduce the heat to medium. Add the fried paneer cubes, garam masala, and crushed kasuri methi to the pan.
   • Gently toss everything together to coat well and cook for another 1-2 minutes.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot.

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