Vegetable Jhalfraizee

Ingredients
Potato 1 boiled
Onion 1 chopped
Paneer 100 gms
Cauliflower 1/4 cup
Green Pepper 1/4 cup
Green Peas 1/4 cup
French Beans 1/4 cup
Carrot 1/4 cup
Tomato 1
Tomato puree 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Whole red chillies 2
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
Cumin seeds 1 tsp
Salt to taste
Oil 2 tbsp

Method
Boil cauliflower, peas, carrot and beans in a pan of hot water along with salt and turmeric till half done.
Heat oil in a kadai.
Add cumin seeds and once they sizzle add onions.
Sauté till they become light golden
Add ginger, garlic paste, whole red chillies and saute for a minute
Add Tomato puree and cook until the oil separates
Add pepper, carrot, beans, peas, cauliflower, potato amd cook for 4 mins
Add red chilli powder, garam masala, coriander powder and salt
Add chopped tomato and potato and mix well
Add paneer and toss lightly. Cook for 2 mins
Serve hot with Naan or parathas

Cooking Time - 25 mins
Servings - 4

Kadai Paneer

Another Paneer sabzi which is relished by my family. The fresh grounded spices impart a unique flavour to the dish.
I use the sabzi for making sandwiches and wraps also.

Ingredients
Paneer 250 gms
Onions 2 finely chopped
Tomatoes 3 finely chopped
Green Bell Pepper 1 cut into cubes
Red Bell Pepper 1/2 cut into cubes
Orange Bell Pepper 1/2 cut into cubes
Green chillies 2 finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1/2 tsp
Kasoori Methi 1 tbsp
Oil 3 tbsp
Salt to taste
Cilantro

Spices to be roasted
Whole Coriander Seeds 1 tbsp
Whole Dry Red Chillies 2
Cumin Seeds 1/2 tsp
Black Peppercorns  1/4 tsp
Cardamom 2
Cloves 3
Cinnamon stick 2
Bay leaf 2

Method
Dry roast all the whole spices (cloves, cinnamon, bay leaf, coriander seeds, cumin seeds, peppercorn, dry red chillies, cardamom) in a pan on low heat till light brown color with a nice aroma
Transfer to a bowl and allow it to cool down.
Once it has cooled down, grind the roasted spices coarsely
Heat oil in a pan. Add all the cubed bell pepper
Stir fry the bell pepper till half cooked
Remove and keep aside
In the same oil add ginger, garlic, green chillies and stir fry for a min
Add onions and cook till they turn translucent.
Add tomatoes, ground spices, red chilli powder and salt.
Mix well and cook uncovered till the tomatoes turn soft
Add the fried bell pepper and paneer and mix well
Cover and cook till the moisture has been soaked in by the paneer.
Stir in between to make sure it does not burn.
Add kasoori methi and cilantro. Fry for a min.
Turn off the flame
Serve hot with Paratha or naan

Cooking Time - 25 mins
Servings - 4