Recipe- Restaurant Style Vegetable Jalfrezi

Vegetable Jalfrezi made in the Instant Pot!This recipe is loaded with veggies, paneer and all cooked together in a tangy tomato sauce.Pairs well with naan or rice. Once that’s done, it’s all about adding everything to the pot.I have used several vegetables here- carrot, green peas, green peppers. There’s also paneer for that extra flavor.You may use potatoes as well or green beans. I would not suggest using cauliflower as that would go mush in this time.The jalfrezi curry is supposed to be spicy and tangy. Since I don’t prefer very spicy food, this is mildly spiced.

Ingredients

1.5 tablespoons oil 22 ml, I used avocado oil
1/2 teaspoon cumin seeds
1 medium red onion chopped
3 stalks green onion chopped
1 green chili sliced
2 teaspoons ginger-garlic paste
1 large tomato sliced
1 large carrot cut into rounds
1/4 cup green peas I used frozen
3/4 cup paneer cubes 120 grams
3/4 cup water 6 oz
1/4 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/4 teaspoon red chili powder
1/2 teaspoon garam masala
1 tablespoon tomato ketchup
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon salt or to taste
1/3 cup tomato puree store bought, canned
1 medium green pepper sliced
1 inch ginger cut into julienne
cilantro to garnish

Method

* 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 withlass lid and let it simmer for 3 to 4 minutes. Add in fresh cilantro.

* Serve vegetable jalfrezi with naan, rice or quinoa.