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Paneer Jalfrezi by Shai Ayoub

Paneer Jalfrezi

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. —


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