Paneer jalfrezi

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Ingredients

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Onion and tomato masala

Paneer jalfrezi

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
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
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
6
Serve hot, with a few pea shoots to showcase the freshness of the dish is desired
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