Who needs a takeaway, when you can make your own easy paneer jalfrezi in half an hour or less? This recipe is not only quick-to-make, it's absolutely delicious. And you can make it as hot or as mild as you like. For a vegan jalfrezi, just swap the paneer for tofu.
This is an optional first step, but highly recommended. Place a wide based pan* which has a lid over a medium high heat. Add 1 tbsp of the oil then the paneer cubes. Fry for a minute on at least four sides so the cubes are crispy. Remove the cubes and place in a bowl until needed.
225 g paneer
Add the remaining oil to the pan and throw in the cumin and fenugreek, if using. Let the seeds sizzle for 30 seconds, then add the onion. Fry until the onions have turned translucent, but not brown. This should take no more than 3 minutes. Give an occasional stir.
1 tsp cumin seeds, ½ tsp fenugreek seeds, 1 large onion
Add the ginger, garlic and chilli and give a good stir. Add a tbsp of water to stop them burning on the bottom of the pan.
1 thumb size knob root ginger, 2 cloves garlic, 1 red chilli
Add the peppers and stir-fry for 4 minutes until they're cooked but still crunchy.
3 large sweet peppers
Stir in the remaining spices, salt, tomatoes, tomato paste and tamarind paste or vinegar. Turn the heat down to medium, place the lid on the pan and cook for 2 minutes.
1 tsp kashmiri chilli powder, ½ tsp ground turmeric, ½ tsp ground coriander, ½ tsp garam masala, ½ tsp sea salt, 2 medium tomatoes, 1 tbsp tomato paste, 1 tsp tamarind paste
Add the paneer (fried or not), stir and cook for a further 2 minutes or until cooked through and hot.
Serve immediately, whilst fresh and hot, with a scattering of coriander leaves on top along with flatbreads and raita.
coriander leaves (cilantro)
Notes
For a vegan version, swap the paneer for pressed firm tofu.* If frying the paneer, try to use something they won't stick to. I use a cast iron pan, but a good non-stick one will work or use a wok. I find it sticks to stainless steel.** If you don't like things too hot, use a mild chilli or just half a one. If you like things hot, keep the seeds in and use a good hot chilli.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.