Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
Instructions:
For the vegetables
- Heat half the oil in a large kadhai or wok. Add onion strips and sauté on high heat for 2–3 minutes.
- Add green and red capsicum. Stir-fry for on high another 2-3 minutes - vegetables should remain slightly crisp. Remove and keep aside.
For the gravy
- Add the remaining oil to the pan. Add cumin seeds and allow them to crackle.
- Add garlic, half the ginger green chillicand tomatoes and cook for 4–5 minutes until softened.
- Add turmeric, coriander powder, red chilli powder, cumin powder, and salt. Cook for 2 minutes until the masala thickens. Stir in tomato ketchup.
For the sabzi
- Add paneer cubes and stir-fried onions and capsicum. Toss everything together on high heat, for 2-3 minutes.
- Sprinkle garam masala and remaining ginger juliennes. Mix gently and turn off the flame.
To serve
- Transfer to a serving dish. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 190 kcal | Protein: 6 g | Carbohydrates: 18 g | Fat: 8 g | Fiber: 5 g