Paneer Jalfrezi With Buttery Rice

Paneer Jalfrezi With Buttery Rice

Rating
5.00rating out of 5

(719 reviews from our customers)

Prep Time

40 min

Cuisine

Indian

Use within

6-7 days

Paneer is a mild Indian cheese, similar in texture to halloumi, but without the saltiness. We used it here in a classic southern Asian jalfrezi curry. Jalfrezi combines caramelised onion and green pepper with fresh garlic and ginger in a spicy tomato base. Served with buttered, nigella-seed flecked rice.

Prep Time

40 min

Cuisine

Indian

Use within

6-7 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g fragrant basmati rice
Onion
1 onion
garlic-clove
2 garlic cloves
Green-pepper
1 green pepper
Nigella seeds
1 tsp black nigella seeds
Tomato
2 tomatoes
Tomato-paste
2 tbsp rich tomato paste †
Vegetable-stock-cube
1 vegetable stock cube †
traditional paneer re-sized.
250g traditional paneer †
chilli-flakes
1/2 tsp fiery chilli flakes
mild-curry-powder
1 tbsp home blend curry powder
fresh-ginger
2 knobs of fresh root ginger (30g)
You Will Need
Butter, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Fragrant Basmati rice
  • Brown onion
  • Garlic
  • Green pepper
  • Black nigella seeds
  • Tomato
  • Rich tomato paste<strong>†</strong>
  • Vegetable stock cube<strong>†</strong>
  • Traditional Paneer<strong>†</strong>
  • Chilli flakes
  • Curry powder
  • Fresh root ginger
Typical Values per 100g per serving
Energy 732 kJ
176 kcal
3423 kJ
821 kcal
Fat
of which saturates
7.9 g
4.7 g
36.9 g
22 g
Carbohydrate
of which sugars
18.7 g
4.2 g
87.6 g
19.6 g
Fibre 0.8 g 3.9 g
Protein 7.9 g 37 g
Salt 0.24 g 1.14 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
Fragrant Basmati rice
Brown onion
Garlic
Green pepper
Black nigella seeds
Tomato
Rich tomato paste
Vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
Traditional Paneer
Pasteurised whole cow's milk, Acetic acid, Citric acid
Chilli flakes
Curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
Fresh root ginger
Allergens
  • Allergens highlighted by † (sulphites, 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-size cubes

Heat a large, wide-based pan (preferably non-stick) 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 cooked, transfer the golden paneer to a plate

 

2 Paneer Jalfrezi With Buttery Rice

Meanwhile, peel and finely slice the onion[s]

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

Once hot, add the 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

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

Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains

4 Paneer Jalfrezi With Buttery Rice

Add 375ml [750ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook with a lid on for 10-15 min or until the water has absorbed

Check occasionally to prevent overcooking, then set aside covered until serving

5 Paneer Jalfrezi With Buttery Rice

Meanwhile, 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

Meanwhile, dissolve the 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, stir for 1 min, then return the paneer cubes to the pan with the tomatoes and stock

Cover with a lid, reduce the heat to medium-low and cook for 5-10 min or until the tomatoes have broken down and the sauce has reduced to a curry-like consistency - this is your jalfrezi 

Fluff the rice with a fork and stir in a knob of butter 

8

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Taste for seasoning (add more pepper if you like it hot!) and serve the jalfrezi over the rice

Enjoy!

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