Combining caramelised onion and green pepper in a rich tomato base, our version of jalfrezi uses paneer cheese that's fried until golden for extra deliciousness, and served with buttery cardamom rice.
Prep Time
40 min
Cuisine
Indian
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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
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
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 half a kettle
3
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
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
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 Knorrvegetable stock cube[s] in 300ml [600ml]boiled water
6
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
Add the tomato paste andstir for 1 min, then return the paneer cubes to the pan with the tomato wedges and vegetablestock
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 paneerjalfrezi
Taste for seasoning, adding some pepper if you like it hot
8
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