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Paneer jalfrezi

Summary

Yield
Servings
SourceRick Stein
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

Indian style stir fry

Ingredients

3 T
vegetable oil
1 1⁄2 t
cumin seeds
1
dried red chilli
1
fresh ginger (5 cm cube finely shredded)
3
Small onions (finely sliced)
1
Green chilli (chopped with or without seeds)
1
red pepper (seeds removed and sliced)
1
green pepper (seeds removed and sliced)
1 t
salt
1⁄2 t
Dried turmeric
2⁄5 t
cayenne
250 g
Paneer (diced)
3
tomatoes (cut into strips)
1 t
white wine vinegar
1⁄2 t
Ground roasted cumin seeds
1⁄2 t
garam masala

Instructions

1. Heat the oil in a heavy-based saucepan or wok 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.

3. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes.

4. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes.

5. Add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.