Vegetarian Curry with Indian Cheese, Tomatoes and Peppers (Paneer Jalfrezi)

A quick Indian stir-fry featuring paneer cheese, peppers, and aromatic spices in a vibrant tomato-based sauce.

Vegetarian Healthy Quick Curry Paneer

Estimated Nutrition

Calories

516

kcal / serving

1032 kcal total

Carbs

26g

per serving

52 g total

Fat

30g

per serving

60 g total

Protein

32g

per serving

64 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wine Vinegar

Dairy

250

Paneer

cut into 3cm x 1.5cm pieces

NutsSeeds

1.5

tsp

Cumin Seeds

piece

Kashmiri Chilli

dried, whole with seeds

tsp

Salt

for seasoning

0.5

tsp

Turmeric

ground

1.5

tsp

Kashmiri Chilli Powder

0.5

tsp

Cumin Seeds

toasted and ground

0.75

tsp

Garam Masala

OilsFats

tbsp

Vegetable Oil

Vegetables

Ginger

fresh root, finely shredded

piece

Onion

thinly sliced

piece

Green Chilli

chopped, with or without seeds

piece

Red Pepper

seeds removed, cut into 5mm strips

piece

Green Pepper

seeds removed, cut into 5mm strips

piece

Tomato

cut into strips

Method

Heat oil in a heavy-based saucepan or karahi over medium heat.

Fry cumin seeds, whole chilli, and two-thirds of the ginger for 30 seconds.

Add onions and green chilli and fry for 5–6 minutes until soft but crunchy.

Add peppers, salt, turmeric, and chilli powder then fry for 3–4 minutes.

Lower heat, stir in the paneer for 5 minutes, then add tomatoes and heat through.

Stir in vinegar, ground cumin, and garam masala, then garnish with remaining ginger.