Paneer Jalfrezi
Paneer Jalfrezi



  • 2 tsp veg oil
  • 1 large onion, chopped
  • 1 medium onion, cut into wedges
  • 2 chopped garlic cloves
  • 50g grated ginger
  • 2 tsp each of ground coriander and cumin seeds
  • 400g tin of chopped tomatoes
  • 1 tbsp veg stock powder
  • 135g paneer, chopped
  • 2 red capsicum/peppers, chopped
  • 1 red chilli, sliced
  • 25g chopped coriander
  • Brown basmati rice, to serve
  • Fry the chopped onion, garlic, and half the ginger in 1 tsp of oil for 5 mins, then add the cumin seeds and ground coriander, and cook for 1 min more. Tip in the tomatoes, half a tin of water, and the stock powder, then blitz everything with a stick blender until smooth. Simmer for 15 mins.
  • Heat the remaining oil in a wok, and fry the paneer until lightly golden. Remove from the pan and set aside. Add the capsicum/peppers, onion wedges, and chilli to the pan and stir fry until tender, then mix these veggies with the sauce, stir in the paneer, and serve with chopped coriander and rice.
45 mins
4 serving

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