North Indian · Lunch, Dinner
Paneer and pepper jalfrezi
Paneer and peppers tossed hot and fast in a dry, tangy masala.
- Calories
- 690 kcal
- Protein
- 30 g
- Carbs
- 64 g
- Fat
- 35 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 110 g Paneer
- ¾ pepper Bell peppers
- ¾ tomato Tomatoes
- 60 g Wholewheat flour (atta)
- ¾ tbsp Sunflower oil
- 1 tsp Cumin seeds
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- 1½ tsp Ground coriander
- ¾ tsp Chaat masala
- ¼ tbsp Vinegar
- 4 g Coriander
- ¼ tsp Salt
Method
- Make and griddle two chapatis from the atta.
- Get the pan properly hot. Add the oil, the cumin and the asafoetida.
- Add the peppers and cook three minutes - they should blister at the edges and stay crunchy.
- Add the tomato and ground spices, cook four minutes until it clings rather than pools.
- Add the paneer and vinegar, toss ninety seconds, and finish with chaat masala and coriander.
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