Veggie paneer jalfrezi

Name: Veggie paneer jalfrezi
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. vegetable oil; 225 g block paneer, cut into 2cm cubes; 2 onions, roughly chopped; 1 each red and green pepper, deseeded and sliced; 1 red chilli, deseeded and finely chopped; 2 garlic cloves, crushed; 1 tbsp. ground cumin; 1 tbsp. garam masala; 1 tsp. ground coriander; 1 tsp. ground turmeric; 6 tomatoes, roughly chopped; 400 g tin chickpeas, drained and rinsed; juice 1 lemon

If you like your curry on the spicier side, feel free to use more chilli. Not a fan of chickpeas? Simply double the paneer instead.

By The Good Housekeeping Cookery TeamUpdated: 02 October 2023

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This vegetarian tomato paneer and chickpea jalfrezi curry is a go-to in our households and the stir-fried curry dish is lightly spiced with red chilli, coriander, turmeric, cumin and finished with golden paneer and hearty chickpeas.

Perfect on its own, served with fluffy steamed rice, or you can take it one step further and turn it into a wrap by filling into a homemade garlic naan bread - divine!

For more curry recipes, check out our gallery of favourites for all the inspiration you need.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Cal/Serv:

381

Ingredients

2 Tbsp.
vegetable oil
225 g
block paneer, cut into 2cm cubes
2
onions, roughly chopped
1
each red and green pepper, deseeded and sliced
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
1 Tbsp.
ground cumin
1 Tbsp.
garam masala
1 tsp.
ground coriander
1 tsp.
ground turmeric
6
tomatoes, roughly chopped
400 g
tin chickpeas, drained and rinsed
juice 1 lemon

Directions

1. Step 1Heat 1tbsp oil in large pan over medium heat. Fry paneer for 5min, turning regularly, until browned all over. Remove to a plate.
2. Step 2Add remaining oil to pan, lower heat and fry onions for 20min, stirring occasionally, until completely softened, adding peppers for the final 5min. Add chilli, garlic and spices to the pan and fry for 2min, until fragrant. Stir through ¾ of the tomatoes, 200ml water and 1½tsp fine salt, bring to the boil then simmer, stirring occasionally, for 10min, until tomatoes have broken down.
3. Step 3Return paneer to the pan, along with remaining tomatoes and chickpeas and simmer for 2min. Stir through lemon juice, check seasoning, and serve with rice or bread.