Paneer jalfrezi
Item 1 of 1
Alfred Prasad serves up his take on a paneer jalfrezi recipe. Though not, strictly speaking, a 'curry', jalfrezi is wildly popular in the UK - learn more in Alfred's guide to the origins of Britain's favourite Indian takeaway curries.
First published in 2017
Ingredients
Metric
Imperial
Onion and tomato masala
- 20ml of vegetable oil
- 1 medium onion, chopped
- 10g of ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g of tinned chopped tomatoes
- 1/2 tsp garam masala powder, optional
- salt
Paneer jalfrezi
- 1 tbsp of vegetable oil
- 300g of paneer, cut into 1cm thick batons
- 1/2 red onion, cut into thick julienne
- 1 green pepper, cut into 5mm thick batons
- 1 yellow pepper, cut into 5mm thick batons
- 4 green chillies, slit (and deseeded if preferred)
- 1/4 bunch of coriander, washed and finely chopped
- 1/2 lemon, juiced
- salt
- pea shoots, to garnish (optional)
SAVE RECIPE
Method
1
To make the onion and tomato masala for the jalfrezi, heat the vegetable oil in a saucepan and add the chopped onion. Sauté over a medium heat for roughly 10–15 minutes until gently browned
- 20ml of vegetable oil
- 1 medium onion, chopped
2
Add the ginger-garlic paste and ground spices. Sauté for a further 5 minutes then add the chopped tomato, a pinch of salt and the garam masala. Set aside
- 10g of ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g of tinned chopped tomatoes
- 1/2 tsp garam masala powder, optional
- salt
3
To cook the jalfrezi, heat the vegetable oil in a non-stick pan and add the batons of paneer. Sauté over a medium heat, turning occasionally until the edges are gently brown. Remove and set aside
- 1 tbsp of vegetable oil
- 300g of paneer, cut into 1cm thick batons
4
Add the onions and peppers to the same pan and toss to lightly sauté. Remove and set aside
- 1 yellow pepper, cut into 5mm thick batons
- 1/2 red onion, cut into thick julienne
- 1 green pepper, cut into 5mm thick batons
5
Add the onion and tomato masala to the same pan, along with the green chillies, peppers, onion and paneer. Toss gently until well-mixed, check the seasoning and add the chopped coriander and lemon juice
- salt
- 1/4 bunch of coriander, washed and finely chopped
- 1/2 lemon, juiced
- 4 green chillies, slit (and deseeded if preferred)
6
Serve hot, with a few pea shoots to showcase the freshness of the dish is desired
- pea shoots, to garnish (optional)
First published in 2017
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