North Indian · Lunch, Dinner
Paneer jalfrezi
Paneer and julienned peppers stir-fried fast in a tangy tomato masala.
- Calories
- 660 kcal
- Protein
- 27 g
- Carbs
- 63 g
- Fat
- 34 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 110 g Paneer
- ¾ pepper Bell peppers
- ½ onion Onion
- ½ tomato Tomatoes
- 4 g Ginger
- ½ chilli Green chillies
- 1 tsp Cumin seeds
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ¼ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add ginger and chilli, then onion and cook 4 minutes over high heat.
- Add tomato and cook 4 minutes until softened, then add the bell pepper and cook 3 minutes, keeping it crisp.
- Stir in chilli powder, the paneer and salt, and toss for 3 minutes.
- Finish with coriander and serve with the rice.
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