Vegetable jalfrezi

Method

1. 1 Cut all the vegetables into large, uniformly sized pieces so that each piece retains its shape.
2. 2 Sautéed over the highest heat in a wide pan, not a deep pot, jalfrezi is a dry stir-fry dish.
3. 3 Sauté the cumin seeds, then stir-fry the onions and bell peppers for exactly 3 minutes until they are still crispy.
4. 4 Add the blanched cauliflower and pan-fried paneer and stir-fry for 3 minutes.
5. 5 Add the tomato pieces and stir for 2 minutes without mashing them into a sauce.
6. 6 Sprinkle with garam masala, shredded ginger, and sliced green chilies, then turn off the heat immediately.