
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 Maya Kaimal Jalfrezi Curry 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.