PANEER JALFREZI

Ingredients

2 Tomato - deseed and slice into long strips
pinch Garam Masala powder
1 Red Capsicum (optional), julienne
Paneer - 1/2 kgs, cut into long pieces , place in warm water till use
Onion - 2 medium, finely sliced
2 tsp Ginger garlic paste
1 tsp Kasuri Methi crushed
2 Green Capsicum julienne
8 Baby corn -  cut diagonally  (optional)
2 Carrot -  peel and julienne
6 Beans -  cut diagonally  (optional)
1/2 cup Tomato puree
3 tbsps Oil
2 tbsp Tomato ketchup
2 tsp Red chili powder
2 tsp Coriander powder
2 tbsp Lemon juice
Salt to taste


Method

Heat oil and once hot, add cumin seeds and allow them to splutter.
 Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for other 3 mts.
Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for few mts (4). Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 5 mts on medium high flame tossing the contents.
Add garam masala and lemon juice (Lemon juice can be substituted with amchur powder 1 tsp) and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.

Note 

Kalonji or nigella seeds (1 tsp) can be added along with cumin seeds at the time of tempering.