Paneer Jalfrezi with Roti Breads


For 2 (For 4)

For the Paneer Jalfrezi:

Green Pepper: 1 (2)

Red Onion: 1 (2)

Tomato: 3 (5)

Garlic clove: 1 (2)

Ginger: 2 tbsp (4 tbsp)

Coriander: : 1 bunch (2 bunches)

Dhana Jeeru Tarka Blend: 1 pod (2 pods)

Green Chilli Paste: ½ sachet (1 sachet)

Aromatic Spice Blend: 1 pod (2 pods)

Tomato Puree: 50g (100g)

Onion Paste : 50g (100g)

Paneer: 1 block (2 blocks)

Garam Masala: 1 pod (2 pods)

Roti Breads: 4 (8)

Nutritional Information:

Energy 869 kcal | Fat 56g, of which saturates 5g | Carbohydrates 62g, of which sugars 11g | Protein 33g | Salt 1.70

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in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Tikka masala’s 20th century origin as a British-Indian twist on Punjabi butter chicken is widely known, but jalfrezi’s Anglo-Indian roots stretch back further, to the days of the Raj. Indians would stir-fry the leftover meat from British roast dinners back to colourful life with chilli and garlic (‘jhal’ means ‘spicy-hot’ in Bengali), adding liquid to moisten, and this simple ‘curry’ quickly caught on with diners back in the UK. Today’s jalfrezi uses similar techniques, but we’ve sent you much fresher ingredients! Green pepper is essential, while our crispy fried paneer provides the dish with a buoyant, perky, sauce-absorbing main attraction.

  • Preparation time:

    For 2 - 35 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 60 mins