Veggies and paneer tossed in a spicy and tangy curry. This Vegetable Jalfrezi pairs well with naan or rice and is all done in one-pot. Gluten-free.
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the cumin seeds sizzle for few seconds.
Then add the onion, green onion and sliced green chili. Stir and cook for 2 minutes until onions are soft.
Add the ginger-garlic paste and cook for 1 minute.
Then add the sliced tomato, carrot, frozen green peas and paneer. Stir.
Add water and de-glaze the pot. Scrape the bottom with a spatula and remove all browned bits from the bottom of the pot (that happens as a result of sauteing the onions).
Don't skip this step else the pot might not come to pressure. If you have a 8qt, you might need extra 1/4 to 1/2 cup water.
Then add turmeric, cardamom, chili powder, garam masala, ketchup, vinegar, sugar, salt. Add tomato puree on top and do not stir.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the pot and press the saute button. Add the sliced green peppers and ginger julienne. Cover the pot with a glass lid and let it simmer for 3 to 4 minutes. Add in fresh cilantro.
Serve vegetable jalfrezi with naan, rice or quinoa!
Heat oil in a heavy bottom pan on medium heat. Once hot, add the cumin seeds and let then sizzle. The add the onions, green chili and saute them for 2 to 3 minutes until softened.
Add the ginger-garlic paste and cook for 1 minute. Then add the sliced tomato, carrot, peas and paneer. Add water (you might need only 1/2 cup of water while making this on stove-top). Also add turmeric, cardamom, chili powder, garam masala, ketchup, vinegar, sugar, salt and tomato puree. Stir and cover the pan with a lid. Let the veggies cook for 5 to 6 minutes.
Then add the green peppers and ginger julienne. Cover and simmer for 3 more minutes. Garnish with cilantro and serve.