I was going to make saag paneer (spinach and paneer) but I took a fancy to the paneer jalfrezi recipe in Monisha Bharadwaj’s India’s Vegetarian Cooking.
As usual, I made a few small amendments. The recipe calls for garlic / ginger paste. I couldn’t be arsed with that so just grated the ginger and crushed the garlic. I also added fresh chili as I like my dishes spicey. Finally, I added red pepper too as I had some in the fridge and it looks pretty in Indian dishes. Peppers are a really good source of vitamin C, and red peppers in particular are full of bioflavonoids which helps your immune system and is good for preventing bruising and bleeding.
- 3 tbs groundnut oil (tel)
- 1 tsp cumin (jeera)
- 1 onion – sliced finely (dungri)
- 1 inch ginger – grated (audoo)
- 1 large clove garlic – crushed (lusan)
- 1 small green chili – chopped finely (murcha)
- 1/2 tsp chili powder (murcha)
- 1/2 tsp turmeric (hurder)
- 1 tsp salt (nimak)
- 1 tsp coriander, cumin powder (dhanna jeeru)
- 1 green bell pepper – sliced finely
- 1 red bell pepper (optional) – sliced finely
- 750g paneer (Plumstead bods…I got mine from Superfruits). Diced in 1 inch cubes
- 2 ripe red tomatoes – diced finely
- Coriander to garnish
- In a heavy based saucepan or large frying pan,heat oil then add cumin seeds.
- Once the seeds are sizzling, add onions and fry until they are soft
- Add garlic, ginger and chilis. Cook for a minute
- Add spices and cook until blended well
- Add the sliced peppers and cook for about 8 minutes. The recipe calls for them to be soft but still holding their shape
- Add the paneer and tomatoes and cook for a few more minutes
- Garnish with coriander
Ms Bharadwaj recommends eating this with rotlis but I’m going to have it with plain rice.