Vegetable Jalfrezi

How to Prepare

1. Heat 6 tablespoons of oil in a large wok or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add 4 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 3 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
9. Add 5 chopped bell peppers
10. 4 chopped carrots
11. 2 cups of green beans
12. 2 cups of cauliflower florets, and 2 cups of green peas. Stir to coat the vegetables with the masala.
13. Add salt to taste and 1 cup of water. Mix well, cover, and cook for 10-12 minutes until the vegetables are tender but not mushy.
14. Add 2 cups of paneer cubes and 4 tablespoons of chopped coriander leaves. Mix gently and cook for another 2 minutes.
15. Turn off the heat and let the dish rest for 5 minutes before serving.
16. Serve hot with naan, roti, or rice.