Jhatpat Subzi

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

June 5, 2010

This jhatpat subzi is a lovely nutritious dish with paneer and capsicum. It’s super quick & makes a great side dish to go with your rotis or phulkas. You can even use it as a filling for your wrap or roll. You could add a bit of cream to the dish towards the end to give it a rich, smooth taste…. but I like it as it is …..it is so much spicier !What ever you do do not leave out the kasuri methi ( dried fenugreek leaves) . That’s the secret ingredient which gives it that extra edge.

Ingredients

• paneer - about 100 gms, diced
• capsicum - 1 medium, diced
• tomato - 1 medium, diced onion - 2 medium, diced
• tomato puree - 3 tbsp
• kasuri methi( dried fenugreek leaves) - 2 tbsp
• chilli powder - 1 tsp
• garam masala - 1/2 tsp
• salt to taste
• oil - 2 tbsp

Method

1. Heat the oil in a kadhai. Fry the paneer lightly for a couple of minutes. Remove & put into a dish of hot water until you need them.
2. 2 . Into the same oil, add the onions & fry for a few minutes until they start becoming transparent ( they should not loose their crunch ). Add the capsicum & cook for another couple of minutes.
3. 3 . Now add the tomatoes & cook for a couple of minutes. Then immediately add the paneer, salt, chilli powder, garam masala, kasuri methi & tomato puree & cook for 4-5 minutes on a high flame.
4. 4 . Remove from flame & serve immediately.

Notes / Variations

If you are making it for young children , you can substitute the tomato puree with tomato ketchup. They will love it. You could lessen the chilli powder to 1/2 tsp too.

On the other hand, if you want a richer taste , you can add a couple of tbsps of fresh cream at the end, a couple of minutes before finishing.

Source: chitti