How to make Vegetable And Paneer Jalfraezi Recipe - This dish of mixed vegetables and paneer is as delicious as it is colourful

This recipe has featured on the show Khanakhazana.

Main Ingredients : Carrot,cut into batons boiled, French beans,cut into batons blanched

Cuisine : Kashmiri

Course : Main Course_Veg

Vegetable And Paneer Jalfraezi

Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

You can also find more Main Course_Veg recipes like Nawabi Kofta Curry, Chana Dal Subzi, Vattal Kozhambu, Thengai Mangai Pattani Chundal. Or try out these recipes from Kashmiri Cuisine like Kheer, Methi Chaman, Dahi Baingan, Sunheri Chicken.

Vegetable And Paneer Jalfraezi Recipe Card

Vegetable And Paneer Jalfraezi
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking :

Ingredients for Vegetable And Paneer Jalfraezi

  • Carrot,cut into batons boiled 1 large

  • French beans,cut into batons blanched 10

  • Red capsicum,cut into batons 1 medium

  • Yellow capsicum,cut into batons 1 medium

  • Green capsicum,cut diagonally 1 medium

  • Paneer (cottage cheese),cut into batons 400 grams

  • Oil 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Whole dry red chillies,broken 2

  • Onions,sliced separated 2 medium

  • Tomatoes,chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Ginger,cut into thin strips 2 inch piece

  • Fresh coriander leaves,chopped 1 1/2 tablespoons

  • Vinegar 1 1/2 tablespoons

Method

Step 1

Heat oil in a kadai. Add cumin seeds. When they change colour add the halved red chillies. Add sliced onions. Sauté for half a minute.

Step 2

Add carrot, French beans, red pepper, yellow pepper, capsicum and sauté. Add tomatoes. Cook, stirring all the time, for a minute.

Step 3

Add turmeric powder, red chilli powder, garam masala powder, salt and stir. Add paneer and mix. Add ginger julienne, chopped coriander leaves and mix. Add vinegar. Mix and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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