Paneer Jalfrezi-Punjabi Restaurant Style

I haven’t had that many paneer/cottage cheese recipes in my blog. OMG! Its a blunder for a person who loves paneer so much that I can simply snack on it RAW! Yeah.. I m that much into paneer.
On the contrary, M is a paneer hater! My son is a cat on the wall! But anyways M likes the gravies. He likes paneer tikka masala, kadai Paneer and everything except he throws the paneer cubes to my plate which is a welcome thing. Now Paneer jalfrezi is one such paneer dish which he likes the most as he can have the veggies in it.

Ingredients:

Paneer-200g, julienned

Mixed Vegetables-2 cups, julienned (carrots+beans+capsicum)

Onion-2, sliced

Tomatoes-2 big, pureed

Ginger-1/2 tsp, minced

Garlic-4 pods, crushed

Turmeric powder-1/2 tsp

Red chili Powder-1 & ½ tsp

Coriander Powder-1 tsp

Garam masala powder-3/4 tsp

Kasuri Methi-1 tsp

Amchur Powder/Dried Mango powder-1/2 tsp

Salt-as needed

To Temper:

Oil-1 tbsp+1tsp

Cumin seeds-1 tsp

Kalonji/Onion seeds-1/2 tsp (optional)

Whole Black Peppercorns-1/2 tsp

How it Happened:

1. Heat a tsp of oil in a kadai, add the julienned paneer pieces and fry until golden. Remove them on a kitchen tissue and set aside. Puree the tomatoes and set aside.

2. Heat 1 tbsp oil in a kadai, add the ingredients given under the ‘to temper’ list. When they splutter add the onions and sauté.

3. When they onions turn glassy, add the ginger and garlic and sauté until the raw smell goes off.

4. Add the turmeric powder, red chili powder, coriander powder and salt. Mix and cook for a minute.

5. Add the veggies except capsicum and mix well and cook for 2 minutes.

6. Now add the tomato puree and half a cup of water. Mix once and cook covered in simmer for 10 minutes.

7. Once when the veggies are par boiled, increase the flame and evaporate any excess liquid.

8. Lower the flame to medium, add garam masala powder, crushed kasuri methi and amchur powder. Mix once and switch off the flame.

9. Serve with rotis/ phulkas.

Notes:

*Julienning the veggies and paneer is just for a pretty look, so cube them or cut them as you want as long as they are in the same size to ensure even cooking.

*Frying the paneer is just optional. I like them a little charred. You can also add such.

*The veggies need to maintain their crunch so do not overcook them. So add just enough water. Also while evaporating the excess liquid take care not to burn the curry.

*Kalonji seeds and peppercorns are some things I saw being used in the tadka in Punjab. So I used it.

*Choose ripe tomatoes for tanginess and colour. Else you can use canned tomatoes or tomato paste/ketchup. But I just used ripe tomatoes.

* Amchur gives sourness so you can replace it with lime juice.