This recipe is adapted from Rick Stein’s Paneer Jalfrezi
250g Paneer cut into small bite size cubes
A couple of tbsp of vegetable oil and 1 tbsp ghee (leave out if you don’t have any)
1 tsp cumin seeds and 1 tsp dry roasted cumin seeds
2 red or green chillies chopped
1 tbsp ginger shredded 1 tsp ginger cut julienne
1 large red onion sliced
1 sliced green pepper 1 sliced red pepper
1 tsp turmeric
1 tsp salt
2 tsp red Kashmiri chilli powder
2 tomatoes cut into wedges
1 tsp garam masala (I used home made)
1 red or green chilli for garnish
1. Heat a few tbsp oil and the ghee.
2. When hot add 1 tsp cumin seeds 2 dried red chillies and a tbsp shredded ginger let sizzle 30 seconds.
3. Add the chopped onion, green chillies and cook about 5 minutes on moderate high heat until soft but still crunchy too and not browned.
4. Add the peppers.
5. Add the turmeric, salt and and Kashmiri chilli powder.
6. Stir 5 minutes.
7. Add the paneer and cook 5 minutes.
8. Turn down heat to moderate low.
9. Add the chopped tomatoes chunky quartered .
10.Add the toasted ground cumin ( I toasted the seeds then ground in pestle and mortar )
11. Add the garam masala
12. Mix well and leave a further 5 minutes.
13. Chop a red or green chilli and garnish with the ginger cut julienne.