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    Paneer & red pepper jalfrezi

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    Paneer & red pepper jalfrezi

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    226g pack paneer, cut into 2cm cubes
    3 tbsp sunflower oil
    2 red onions, thickly sliced
    1 red pepper, deseeded and thickly sliced
    1 tbsp white wine vinegar
    1 green chilli, halved lengthways, deseeded and shredded
    420g jar Sharwood’s Jalfrezi Sauce

    Method

    1. Put the cubed paneer in a heatproof bowl, cover with boiling water, and leave to soften for about 5 minutes.

    2. Heat the oil in a large wok over a medium heat and fry the onions for 7-8 minutes until they pick up flecks of colour. Reduce the heat, add the red pepper and cook for 7-10 minutes more.

    3. Stir in the vinegar and green chilli, adding the jalfrezi sauce and 150ml water after 1 minute.

    4. Simmer the sauce, uncovered, for another 5 minutes. Drain the paneer from its soaking water and, while still piping hot, gently fold into the sauce. Serve with rice or Indian bread, if liked.  

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