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Paneer Jalfrezi With Buttery Cardamom Rice

Paneer Jalfrezi With Buttery Cardamom Rice

Rating
4.5rating out of 5

(3553 reviews from our customers)

Prep Time

40 min

Cuisine

Indian

Use within

5-6 days

Combining caramelised onion and green pepper in a rich tomato base, jalfrezi dishes bring together a mix of cooking styles from across South Asia. This version includes golden-fried paneer cheese for extra yumminess. You'll serve yours with buttery, cardamom-infused rice.

Prep Time

40 min

Cuisine

Indian

Use within

5-6 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Onion
1 brown onion
Green-pepper
1 green pepper
Tomato
2 tomatoes
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
chilli flakes 3.18
1/2 tsp dried chilli flakes
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Cardamom-pod-(3)
6 cardamom pods
traditional paneer re-sized.
226g paneer cheese †
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Butter, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 green pepper
  • 1 tomato
  • 1 garlic clove
  • 15g fresh root ginger
  • 1/2 tsp dried chilli flakes
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • cardamom pods
  • 226g paneer cheese<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 828 kJ
199 kcal
3042 kJ
730 kcal
Fat
of which saturates
9.3 g
5.7 g
34.3 g
20.8 g
Carbohydrate
of which sugars
19.5 g
3.8 g
71.8 g
14 g
Fibre 1.8 g 6.7 g
Protein 8.7 g 32.1 g
Salt 0.92 g 3.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 green pepper
green pepper
1 tomato
tomato
1 garlic clove
garlic
15g fresh root ginger
ginger
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
130g basmati rice
basmati rice
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
cardamom pods
cardamom pod
226g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • Allergens highlighted by † (celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Paneer Jalfrezi With Buttery Rice

Cut the paneer into bite-sized cubes

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a large drizzle of vegetable oil over a medium heat

Once hot, add the paneer and cook for 3-5 min until golden, turning occasionally for even colouring

Once golden, transfer to a plate

2 Paneer Jalfrezi With Buttery Rice

While the paneer is cooking, peel and finely slice the brown onion[s]

Return the pan to a medium heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the sliced onion with a big pinch of salt, 2 tsp [3 tsp] sugar and cook for 5-8 min or until soft and starting to caramelise

Meanwhile, boil a kettle

3 Paneer Jalfrezi With Buttery Rice

Crush the cardamom pods open by squashing them with the side of a knife

Heat a pot with a lid, with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once the butter has melted, add the crushed cardamom and basmati rice and stir to fully coat the grains

4 Paneer Jalfrezi With Buttery Rice

Add 300ml [600ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

5 Paneer Jalfrezi With Buttery Rice

While the rice is cooking, deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the pepper strips to the softened onion and cook for a further 5-8 min or until starting to brown, stirring occasionally

While the vegetables are browning, dissolve the Knorr vegetable stock cube[s] in 300ml [600ml] boiled water

6 Paneer Jalfrezi With Buttery Rice

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the tomatoes into wedges

Add the chopped ginger, chopped garlic, chilli flakes (can't handle the heat? Go easy!) and curry powder to the pan and stir until the vegetables are coated

7 Paneer Jalfrezi With Buttery Rice

Add the tomato paste and stir for 1 min, then return the paneer cubes to the pan with the tomato wedges and vegetable stock

Reduce the heat to medium-low and cook, covered for 5-10 min or until the tomatoes have broken down and the sauce has reduced to a curry-like consistency – this is your paneer jalfrezi

Taste for seasoning, adding some pepper if you like it hot

8

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Fluff the cooked basmati rice with a fork and stir in a knob of butter – this is your buttery cardamom rice

Serve the paneer jalfrezi with the buttery cardamom rice to the side (discarding the cardamom pods!)

Enjoy!

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