Paneer jalfrezi

Used this BBC recipe. Very easy and very pleased with the result. Key points for success seem to be making sure one used enough spices, in particular the cumin seed put in at the beginning worked out just fine as did the addition of the fresh ginger and the chilli. In fact it was quite spicy, but really a good balance. Turmeric also added nicely to the colour.


  • 3 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • 1 dried Kashmiri chilli, whole with seeds
  • 5cm/2in piece fresh root ginger, finely shredded
  • 3 small onions, thinly sliced
  • 1 fresh green chilli, chopped, with or without seeds
  • 1 red or yellow pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips
  • 1 green pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips
  • 1 tsp salt
  • ½ tsp ground turmeric
  • 1½ tsp Kashmiri chilli powder
  • 250g/9oz paneer, cut into 3cm/1¼in x 1.5cm/¾in pieces
  • 3 tomatoes, cut into strips
  • 1 tsp wine vinegar
  • ½ tsp toasted ground cumin seeds
  • ¾ tsp garam masala

Preparation method

  1. Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes.
  3. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.


  1. Great point is that you can also make saag paneer to use up the paneer you buy and also along with the frozen spinach, thus having too very nutritious dishes for the family. Having with dal etc would really be excellent as well.

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