Paneer Jalfrezi by Shai Ayoub

Paneer Jalfrezi


This recipe is adapted from Rick Stein’s Paneer Jalfrezi


Ingredients


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


Method


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.

http://www.bbc.co.uk/food/recipes/vegetarian_curry_with_66421 —

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