Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Dry, spicy stir-fried paneer and peppers — India.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g paneer, cubed
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves
- thumb of ginger
- 2 green chillies
- 2 tbsp curry powder
- 1 x 400g tin chopped tomatoes
- 2 tbsp oil
- Coriander (cilantro) and cauliflower rice, to serve
Method
- Fry the paneer in 1 tablespoon of oil over a medium-high heat until golden on all sides. Set aside.
- Add the remaining oil and fry the onion, peppers and green chillies over a high heat for 5 minutes, until charred at the edges.
- Add the garlic, ginger and curry powder and cook for 1 minute.
- Add the tomatoes and cook briskly for 8 minutes, until thick and dry — jalfrezi should cling, not pool.
- Return the paneer, warm through, season, and serve over cauliflower rice with coriander.
Swaps and tips
Jalfrezi is meant to be dry and punchy. Serve over cauliflower rice rather than naan.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 16 g | 4 g | 30 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
