Dinner · Indian
Paneer jalfrezi
Stir-fried paneer with bell peppers and onion in a tangy tomato sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 220 g paneer, cubed
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 tsp cumin, ground
- 1/2 tsp chili powder
- 250 g canned crushed tomatoes
- 180 g basmati rice, cooked
Method
Heat 1 tbsp oil in a skillet over medium-high heat and sear the paneer for 3 minutes until lightly golden, then remove.
Add the remaining oil and stir-fry the peppers and onion for 6 minutes until softened with a little char.
Add the garlic, cumin, and chili powder, and cook for 1 minute.
Stir in the crushed tomatoes and simmer for 6 minutes.
Return the paneer to the skillet and cook for 2 minutes until warmed through.
Serve over basmati rice.