Naina Singhania

Vegetable Jalfrezie

Makes- 6 Cups


  • 2 Tbsp Oil
  • 1 tsp Cumin seeds
  • ¾ cup Cottage Cheese (homemade- from 800 ml cow’s milk)
  • ½ Cup Onion, finely chopped
  • 5 cups Gram Mixed vegetables (carrots, cauliflower, capsicum, peas, pumpkin, ivy gourd, french beans) finely chopped
  • 10 Shallots (halved), peeled
  • ¼ Cup Tomato puree
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 Tbsp Green chillies, finely chopped
  • 2 tsp Salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Garam masala
  • 2 2 Tomatoes (cut into quarters)
  • To garnish Coriander leaves


  • Heat oil in a deep bottom pan on medium flame. Add the cumin seeds and bay leaf.
  • Mix in the chopped onions and sauté till light brown.
  • Mix ginger-garlic paste, green chillies, and salt.
  • Once the garlic cooks, add all the vegetables.
  • Cook till vegetables are ‘bite like’.
  • Add tomatoes, and cook for about 5 minutes.
  • Add chilli powder. Mix.
  • Towards the end add crumbled paneer and mix.
  • Stir, sprinkle the garam masala and cook for about 2-3 minutes and serve garnished with the coriander leaves
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