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Pakistani
Paneer Jalfrezi
60 min total15 prep45 cook4 servings
ClassicVegetarianLow-CarbContains dairy
A delicious, easy vegetarian curry made using a traditional Indian/Pakistani onion and tomato base
Ingredients
dairy
- 1.1lb paneer (cubed)
- 0.5 cupoil, for the onion and tomato base (and additional oil to fry the paneer)
pantry
- 1.5onions, diced (preferably white)
- 1.5tomatoes (chopped)
- 1 tbspcumin seeds
- 2 tsppaprika
- 0.25 tspturmeric
- 1salt (to taste)
- 2capsicums (bell peppers, cubed. i prefer using a variety of colours)
- 3 tbspvinegar
produce
- 4 clovesgarlic (minced)
- 1 tspginger (minced)
- 2 tbsptomato puree (optional)
- 1 tspchilli flakes
- 2 tspcoriander powder
- 1fresh coriander (to garnish)
Steps
- Heat a neutral oil in a pan and begin to fry the paneer on a medium to high heat, stirring often until the paneer is crispy and golden. Set aside.
- Heat about 1/4-1/3 cup of oil (as per your preference), and then add the chopped onions.
- Fry these over a medium to high heat, stirring often until they begin to turn gold.
- Add the spices, ginger and garlic.
- Stir and fry for a few minutes.
- Turn the heat down a little and add the tomato puree and tomatoes.
- Stir, using your spoon to help break down the tomatoes (the finer you chop them, the quicker this will be).
- Add a bit of water if you feel there is a need.
- Continue to fry this mixture until it cooks down into a jammy, thick, dark and glossy paste.
- Add the paneer cubes, toss them around the mixture and allow them to sear with everything.
- Then add 3/4 cups of hot water, turn the heat to low and simmer with the lid on for 10 minutes.
- Take the lid off, add the cubed capsicums and vinegar and then allow the curry to simmer on low again with the lid on for 5 minutes.
- Garnish with fresh coriander and serve with hot naan or rice.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
