Dinner Ideas
Paneer Jalfrezi
Paneer and crunchy peppers tossed in a quick, tangy tomato masala, with a roti on the side. A restaurant favourite made with a measured spoon of oil.
415
kcal
26g
protein
41g
carbs
18g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •200 g low-fat paneer, cut into batons
- •150 g mixed capsicum (red, yellow, green), cut into strips
- •1 large onion (100 g), cut into petals
- •2 tomatoes (150 g), one pureed and one in strips
- •1 carrot (80 g), cut into thin strips
- •2 tsp oil
- •1 tsp ginger-garlic paste, half tsp each of cumin, turmeric, red chilli, coriander powder and garam masala
- •1 tsp vinegar or lemon, salt
- •60 g atta for 2 rotis (1 per person, counted in the numbers)
Method
- 1.Heat the oil on high, add cumin, then the onion, capsicum and carrot. Stir fry 3 to 4 minutes so they stay crunchy.
- 2.Add ginger-garlic paste and the tomato puree, then all the spices. Cook 3 minutes.
- 3.Add the paneer and the tomato strips and toss gently for 2 minutes.
- 4.Finish with vinegar or lemon and salt.
- 5.Serve with 1 roti per person.
Coach’s note
Keep the pan hot and the vegetables moving. Jalfrezi should crunch. If the peppers go soft, it has turned into a curry.
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