INGREDIENTS
Ghee – 2 tbsp
Cumin – 2 tsp
Onion, Chopped – ½ Cup
Ginger, Chopped – 1 tbsp
Garlic, Chopped – 1 tbsp
Green Chillies, Slit and Deseeded – 3 no
Tomatoes, Chopped – 1 cup
Tomatoes, Fresh Puree – ½ Cup
Salt – To Taste
Turmeric Powder – ½ tsp
Kashmiri Chilli Powder – ½ tbsp
Coriander Powder – ½ tbsp
Cumin Powder – 1 tsp
Garam Masala Powder – 1 tsp
Gobi, Florets – ½ cup
Green Beans, Sliced – ½ cup
Carrots, Julienne – ½ cup
Cabbage, Sliced – 1 cup
Green Capsicum, Julienne – ¼ cup
Yellow Capsicum, Julienne – ¼ cup
Red Capsicum, Julienne – ¼ cup
Coriander, Chopped – A Handful
Paneer, Fingers – 100 gm
Green Chillies, Slit – 2 no
Onion, Sliced – ¼ cup
Lemon Juice – ½ tbsp
Salt – To Taste
Steps
1.To make Jhaal (spicy) frezi (stir-fry), we start with heating our kadhai and melt ghee. Add in cumin and roast it then add in chopped onions and stir fry over high heat till for a few seconds. Sprinkle finely chopped ginger, garlic and stir fry on high heat for a few more seconds.
2.Now we add slit & deseeded green chillies, chopped & pureed tomatoes to give them a tangy taste.
Sprinkle turmeric, red chilli powder, coriander powder, cumin powder and garam masala which is optional and give a nice stir. Now we cook it on medium-high flame to get rid of the rawness of tomatoes and mellow it down.
3.For veggies we start with cauliflower as it takes a longer time to cook.After cooking it for around one to one and half minute we add our other veggies – beans, carrots, and cabbage with a sprinkle of water to prevent our veggies from sticking or burning on the high heat. We collect our veggies in the centre of our utensil and cover it with a lid and let it cook on low heat to tenderise vegetables and cook it to semi dry.
4.On high heat, we add all 3 types of capsicums, paneer fingers, coriander, slit chillies, sliced onions, lemon for sharpness, and salt to taste and gently toss it by lifting and dropping it by a spatula.
Once done, transfer to a platter and garnish it with fresh coriander leaves and preferably serve it with paratha/phulka/Roti.
(Recipe By Kunal Kapur)
