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Chef Special from Mallika Basu: Paneer Jalfrezi

The wonderful Mallika Basu, Indian cook, food writer and author has shared this delicious Paneer Jalfrezi recipe in support of the Big Curry Night In.

Weekday evenings are made for quick one pot meals, and Paneer Jalfrezi always rises to the occasion. Soft chunks of paneer stir fried with peppers and onions, it's a moist dish tossed in spices that enhance rather than overpower it. Jhal means spicy hot and Frezi means fried, so this really is our version of a stir fry. The best thing about this dish, is that it doesn't use a load of specialist ingredients that need a trip to the shops. With all that time and effort saved, I often make soft chappatis to go with the lot too.




225gm paneer

1 tbsp tomato puree

2 medium green peppers (capsicum)

1 onion

1 tsp whole cumin

Half tsp turmeric

Half tsp coriander powder

Half tsp chilli powder

Half tsp garam masala

Fresh coriander (optional)

1 tbsp oil

Salt to taste

Get cooking:

  1. Deseed the peppers and cube along with the paneer and onion. Bring the oil to heat on high and when it’s hot, spoon in the cumin seeds and as they sizzle up toss in the paneer and vegetables. Give them a stir.

  2. Next, mix the tomato puree with the spice powders and two tablespoons of warm water. Pour this all over the paneer and vegetables. Stir fry on high until the vegetables soften and the paneer starts going golden in parts.

  3. Mix the garam masala and salt to your taste to finish. You could add chopped coriander to serve.

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

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