Jalfrezi Paneer and Vegetables

Serves 4

  • 2 tablespoons vegetable oil
  • 10 oz cubed paneer (a firm, fresh cheese available at Indian markets or specialty and natural foods retailers.)
  • 1 container Maya Kaimal Jalfrezi Curry
  • 1 cup cauliflower florets, about 1"
  • 1 small zucchini, cut into thin half moons
  • ΒΌ cup cilantro leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cubed paneer and brown lightly on all sides, stirring frequently. Remove with a slotted spoon and set aside.
  • Add the cauliflower and brown lightly. Add zucchini and continue cooking until zucchini is browned and cauliflower is tender.
  • Add the Jalfrezi Curry sauce and the browned paneer and partially cover. Simmer for 7 to 8 minutes over low heat, or until paneer is heated through. If sauce becomes too thick, add water to thin.
  • Garnish with cilantro if you like. Serve with basmati, brown rice or flatbread.

 

 

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