Pakistani•quick

Paneer Jalfrezi

A delicious, easy vegetarian curry made using a traditional Indian/Pakistani onion and tomato base

Ingredients

Quantities are shown as originally provided.

1.1 lb paneer (cubed)
1/2 cup oil, for the onion and tomato base (and additional oil to fry the paneer)
1.5 onions, diced (preferably white)
4 cloves garlic (minced)
1 tsp ginger (minced)
1.5 tomatoes (chopped)
2 tbsp tomato puree (optional)
1 tsp chilli flakes
2 tsp coriander powder
1 tbsp cumin seeds
2 tsp paprika
0.25 tsp turmeric
salt (to taste)
2 capsicums (bell peppers, cubed. I prefer using a variety of colours)
3 tbsp vinegar
Fresh coriander (to garnish)

1
Heat a neutral oil in a pan and begin to fry the paneer on a medium to high heat, stirring often until the paneer is crispy and golden. Set aside.
2
Heat about 1/4-1/3 cup of oil (as per your preference), and then add the chopped onions. Fry these over a medium to high heat, stirring often until they begin to turn gold.
3
Add the spices, ginger and garlic. Stir and fry for a few minutes.
4
Turn the heat down a little and add the tomato puree and tomatoes. Stir, using your spoon to help break down the tomatoes (the finer you chop them, the quicker this will be). Add a bit of water if you feel there is a need. Continue to fry this mixture until it cooks down into a jammy, thick, dark and glossy paste.
5
Add the paneer cubes, toss them around the mixture and allow them to sear with everything. Then add 3/4 cups of hot water, turn the heat to low and simmer with the lid on for 10 minutes.
6
Take the lid off, add the cubed capsicums and vinegar and then allow the curry to simmer on low again with the lid on for 5 minutes.
7
Garnish with fresh coriander and serve with hot naan or rice.