This is a heavenly combination of paneer and vegetable curry cooked in a sweet and tangy tomato sauce. It is a stir fry where the vegetables are sautéed and mixed with a selection of spices. This dish pairs really well with naan or rice and can be made vegan by using tofu in place of the paneer.

Yields4 Servings
Cook Time20 minsTotal Time15 mins

 ½ cup carrot
 ½ cup sweetcorn
 ½ cup cauliflower
 ½ cup french beans
 ¼ cup peas
 ½ red pepper, chopped
  tbsp oil
 ½ tsp cumin seeds
 1 onion, finely chopped
 1 inch ginger
 2 garlic cloves, finely chopped
 1 tomato, finely chopped
 2 tbsp tomato puree
 10 cashew nuts, soaked in water
 150 g paneer
 ½ tsp turmeric powder
 ½ tsp red chilli powder
 1 tsp garam masala
 1 tsp Ching's paneer chilli masala
 1 tsp sugar, or add to taste
 1 tsp salt, or add to taste
 1 tsp kasuri methi
 coriander to garnish

1

Steam the vegetables in a pan: carrot, sweetcorn, cauliflower, french beans, green peas until the vegetables have softened.

2

Then add the red pepper and let this cook for a few minutes. Once cooked, drain the vegetables in a colander and keep aside.

3

Put the oil in another pan and then add the cumin seeds. Let the cumin seeds sizzle for a minute and then add the onion and let it cook for 2 minutes.

4

Make the ginger and garlic into a paste and add this to the pan with the oil and cook for another minute.

5

Add the tomato, tomato puree and cashew nuts and cook for a few more minutes. Then place this into a blender to make a smooth paste.

6

Pour the paste into the pan and add the paneer along with the vegetables to this. Add more water if the gravy looks too dry.

7

Then add turmeric, chilli powder, garam masala, Ching’s paneer chilli masala, sugar and salt. Stir the mixture and add the kasuri methi on top.

8

Garnish with coriander and serve vegetable jalfrezi with naan, rice or quinoa!

Ingredients

 ½ cup carrot
 ½ cup sweetcorn
 ½ cup cauliflower
 ½ cup french beans
 ¼ cup peas
 ½ red pepper, chopped
  tbsp oil
 ½ tsp cumin seeds
 1 onion, finely chopped
 1 inch ginger
 2 garlic cloves, finely chopped
 1 tomato, finely chopped
 2 tbsp tomato puree
 10 cashew nuts, soaked in water
 150 g paneer
 ½ tsp turmeric powder
 ½ tsp red chilli powder
 1 tsp garam masala
 1 tsp Ching's paneer chilli masala
 1 tsp sugar, or add to taste
 1 tsp salt, or add to taste
 1 tsp kasuri methi
 coriander to garnish

Directions

1

Steam the vegetables in a pan: carrot, sweetcorn, cauliflower, french beans, green peas until the vegetables have softened.

2

Then add the red pepper and let this cook for a few minutes. Once cooked, drain the vegetables in a colander and keep aside.

3

Put the oil in another pan and then add the cumin seeds. Let the cumin seeds sizzle for a minute and then add the onion and let it cook for 2 minutes.

4

Make the ginger and garlic into a paste and add this to the pan with the oil and cook for another minute.

5

Add the tomato, tomato puree and cashew nuts and cook for a few more minutes. Then place this into a blender to make a smooth paste.

6

Pour the paste into the pan and add the paneer along with the vegetables to this. Add more water if the gravy looks too dry.

7

Then add turmeric, chilli powder, garam masala, Ching’s paneer chilli masala, sugar and salt. Stir the mixture and add the kasuri methi on top.

8

Garnish with coriander and serve vegetable jalfrezi with naan, rice or quinoa!

Paneer and Vegetable Jalfrezi
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