Paneer Jalfrezi

Preparation Time : 15 Min.

Cooking Time : 30 Min.
Serves : 3-4

Complexity : Easy

Ingredients :

Paneer : 1.5 cups, cut into long pieces

Green Bell Pepper : 1 cup, cut into long strips

Carrot : 1/2 cup, cut into long strips

Tomato : 1/2 cup, cut into cube

Tomato puree : 1/2 cup

Tomato ketchup : 1 tbsp

Onion : 1/2 cup, cut into long strips

Whole red chili : 2

Green chili : 2-3

Ginger paste : 1 tsp

Lemon juice  : 1 tbsp

Dried fenugreek leaves (Kasuri Methi)  : 1/2 tsp, crushed

Cumin Seeds : 1/2 tsp

Turmeric powder : 1/4 tsp

Coriander powder : 1 tsp

Red chili powder : 1/2 tsp (as per taste)

Salt : as per taste

Oil : 1 tbsp

Method :

1.  Heat oil in a wide cooking pan. Add cumin seeds and allow them to sizzle. 
2. Add sliced onion and saute for 5 min. Add ginger paste and saute for 2 min.
3. Add  green chili and whole red chili and saute for 2 min.
4. Add turmeric powder, coriander powder and red chili powder and mix well.
5. Add tomato puree and cook it for 5 min. Add carrot and green bell pepper and cook covered on medium flame.
6. Add tomato ketchup and mix well. Add paneer pieces and tomato cubes and mix well. Cook it for 2-3 min. on medium flame. Add water if required.
7. Now Add salt, lemon juice and dried fengureek leaves mix well. Turn off the flame and serve hot with rotis or as filling wraps.

Tips :

1.  You can add more vegetables of your choice to jalfrezi like beans, red bell pepper and baby corn.
2.  Lemon juice can be replaced with amchur powder (1/2 tsp) or vinegar (1tsp).
3.  Paneer pieces can also be sauteed in 2-3 tbsp of oil till lightly brown before adding to jalfrezi.

 

Stuffed Tomato

Preparation time : 30 Min.

Complexity : Medium

Ingredients :

Tomato : 8-10

Cottage Cheese (Paneer) : 1 cup (grated)

Green Chilli : 2-3 (finely chopped)

Salt : to taste 

Red Chilli powder : 1/4 tsp

coriander powder : 1/2 tsp

Fennel seeds powder : 1 tsp

cumin seed : 1/4 tsp

oil : 2 tbsp

Method :

1. Wash tomatoes and remove their cap. Keep these caps aside.

2. Remove pulp from all tomatoes  with the help of knife. 

3. Heat 1 table spoon of oil in a pan and fry cumin seed till they turn brown. 

4. Add green chilli and tomato pulp (which we removed from tomatoes). Fry it for 2 min. 

5. Now add cottage cheese and all spices and mix them properly. Our stuffing is ready.

6. Now stuff tomatoes with the filling and close the cap. You can use tooth pick for closing it.

7. Now heat 1 tbsp of oil in a heavy bottom pan and put tomatoes on it. Sprinkle 1/4 tsp salt over     tomatoes. Now cook tomatoes on low flame. Turn after 2 min. Cook it till soft. Stuffed tomatoes are ready to serve.

Note : 

 1. Do not cover tomatoes while cooking.

 2. You can also use boiled potatoes for stuffing     instead of paneer.