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Paneer jalfrezi

Paneer jalfrezi

PT1H

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)

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Onion and tomato masala

Paneer jalfrezi

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Paneer jalfrezi

 

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