This recipe calls for Jalfrezi Spice Paste
Our authentic blend of aromatic spices including cumin, coriander, chilli and coconut for a beautifully balanced Jalfrezi dish.
Paneer and Pepper Jalfrezi
Jalfrezi means hot stir-fry, this version combines Paneer and peppers with our Jalfrezi Spice paste and Chillies.
Ingredients
Serves 4 people
- 1/3 Jar Pataks Jalfrezi Spice Paste
- 40ml Oil
- 2 whole dried red Chillies
- 1 tsp dried coriander seeds
- 2 medium onions sliced
- 1/2 onion thickly sliced (for texture)
- 1 red pepper thickly sliced
- 1 green pepper thickly sliced
- 300g Paneer cubed
- 2tsp dried red chilles crushed
- 100ml water
- 200g chopped tinned tomatoes
- 1tbsp ginger chopped
- 4-5 cloves of garlic chopped
- 1-2 tbsp tomato paste
- Salt to taste
- 3 tbsp fresh coriander chopped
Method
1. Heat oil in a deep frying pan and crackle dried red whole chilli, and dried coriander seeds.
2. Add sliced onions and cook until golden brown and soft.
3. Add chopped ginger, sliced garlic, crushed dried red chillies, Pataks Jalfrezi Spice Paste and 100ml water. Cook on a medium heat until water is evaporated.
4. Add tomato paste and add tinned tomatoes and cook for 3-4 minutes, or until there is oil separation on the side of the pan.
5. Add Paneer, thick sliced onions and peppers, mix well, cover the pan and cook on simmer for 5 minutes.
6. Add sugar, fresh chopped coriander and salt to taste and serve hot.
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Serves 4 people
- 1/3 Jar Pataks Jalfrezi Spice Paste
- 40ml Oil
- 2 whole dried red Chillies
- 1 tsp dried coriander seeds
- 2 medium onions sliced
- 1/2 onion thickly sliced (for texture)
- 1 red pepper thickly sliced
- 1 green pepper thickly sliced
- 300g Paneer cubed
- 2tsp dried red chilles crushed
- 100ml water
- 200g chopped tinned tomatoes
- 1tbsp ginger chopped
- 4-5 cloves of garlic chopped
- 1-2 tbsp tomato paste
- Salt to taste
- 3 tbsp fresh coriander chopped
-
1. Heat oil in a deep frying pan and crackle dried red whole chilli, and dried coriander seeds.
2. Add sliced onions and cook until golden brown and soft.
3. Add chopped ginger, sliced garlic, crushed dried red chillies, Pataks Jalfrezi Spice Paste and 100ml water. Cook on a medium heat until water is evaporated.
4. Add tomato paste and add tinned tomatoes and cook for 3-4 minutes, or until there is oil separation on the side of the pan.
5. Add Paneer, thick sliced onions and peppers, mix well, cover the pan and cook on simmer for 5 minutes.
6. Add sugar, fresh chopped coriander and salt to taste and serve hot.
