Paneer Jalfrezi with Green Salad
A vibrant and spicy Indian classic, perfectly balanced with a fresh salad.
⏱️ 50 min🍽️ Serves 1
🔥 420 kcal💪 28g protein🍚 35g carbs🥑 20g fat🌾 8g fibreper serving
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servings
Ingredients
- 🧀300 g paneer
- 🧅1 onion
- 🌶️1 red bell pepper
- 🫑1 green bell pepper
- 🫚2 cm ginger
- 🧄3 garlic cloves
- 🍅400 g chopped tomatoes
- 🌰1 tsp cumin powder
- 🌿1 tsp coriander powder
- 💛½ tsp turmeric powder
- 🌶️½ tsp chilli powder
- 🌻2 tbsp vegetable oil
- 🥗100 g mixed salad leaves
- 🥒½ cucumber
- 🍋½ lemon
- 🌿 fresh coriander, for garnish
Pro tips
- For extra heat, add a chopped green chilli with the ginger and garlic.
- If you prefer a richer sauce, stir in a tablespoon of cashew paste with the tomatoes.
- Serve with warm naan bread or basmati rice to soak up the delicious sauce.
Method
- 1Cut paneer into 1-inch cubes. Dice onion and bell peppers. Mince ginger and garlic.
- 2Heat oil in a large pan over medium heat. Add paneer and cook until golden brown on all sides. Remove and set aside.
- 3In the same pan, add onion and cook until softened. Add ginger and garlic and sauté for 1 minute until fragrant.
- 4Stir in cumin, coriander, turmeric, and chilli powder. Cook for 30 seconds until aromatic.
- 5Add chopped tomatoes and bell peppers. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
- 6Return paneer to the pan and gently mix. Simmer for 5 minutes to allow flavors to meld.
- 7Prepare the green salad by combining mixed leaves and sliced cucumber. Dress with a squeeze of fresh lemon juice.
- 8Garnish the paneer jalfrezi with fresh coriander before serving alongside the green salad.