Paneer jalfrezi

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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




Onion and tomato masala

Paneer jalfrezi


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
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
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
Add the onions and peppers to the same pan and toss to lightly sauté. Remove and set aside
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
Serve hot, with a few pea shoots to showcase the freshness of the dish is desired

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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