Ingredients:
- 200 gms Paneer cubes,
- 1 large onion chopped (chop them into small square shapes if possible),
- 3/4 cloves garlic crushed,
- 1/2 inch piece ginger grated or 1 tspn ginger paste,
- 2 large tomatoes coarsely pureed,
- 1 tspn concentrated tomato puree (optional),
- 1 large green capsicum cut into small square shapes,
- 4 baby corn (each one cut into 2 to 3 chunky pieces)
- 1 tspn garam masala,
- 2 tspn chilly powder,
- 4 tblspn oil for cooking
- salt to taste,
- lots of coriander for garnishing and a few cherry tomatoes if available
- Heat the oil in a kadhai and saute the onions ,ginger and garlic for a few mins,
- Next add the crushed tomatoes and tomato paste and cook thoroughly on a medium heat.
- Add small amounts of water if the mixture begins to stick to the pan,
- Now add garam masala, chilly powder, salt and stir it all in,
- At this stage add the baby corn and the capsicum and half a cup of water .
- The baby corn and capsicum should be cooked but there should also be a bit of crunch in them. So don't overcook them.
- At the last stage add the paneer and give the whole jalfrezi one last boil on medium heat and switch off the gas.
- Decorate with whole cherry tomatoes, thin slices of raw capsicum , fresh coriander and serve with parathas or rotis
