Paneer Jalfrezi

NOT VEGAN.. soz. But I needed cheese and curry after a horrid shift at work. So this wins my life.

Never had paneer before, but decided to give it a bash as i’ve always wanted to try it. For the record it tastes like a squishier halloumi which I have no complaints against 🙂


Serves 2-3

  • 150g basmati rice
  • 1 onion sliced
  • 2 cloves of garlic sliced
  • 1 pepper sliced
  • 1 tsp onion seeds (nigella seeds) optional
  • 5 cherry tomatoes quartered
  • 2 tbsp tomato puree
  • 300ml veg stock
  • 1 pack of paneer cubed
  • 1 tbsp curry powder
  • big thumb sized piece of ginger peeled and grated
  • 2 tsp butter
  • pinch of sugar & salt



  1. Heat oil in a pan and add the paneer, stir and cook until golden all over. try not to steal bits as it smells soooo good. set aside once cooked.
  2. Next add a 2tbsp of oil and the onions to the pan, with a pinch of salt and 2tsp of sugar. Cook on low until start to caramelize.
  3. Add the pepper to the pan and cook for 5 minutes until starting to soften.
  4. Add the ginger, garlic and curry powder and tomatoes to the pan and stir.
  5. Add the tomato paste, paneer and stock , cover with a lid and cook for 10 minutes.


Whilst that’s cooking make the rice. I made mine fancehhhhh. Because i’m a weirdo

  1. Add rice, onion seeds and butter to a pan. melt the butter and stir for about a minute.
  2. Add 375 ml of cold water, bring to a boil, cover and cook on low for 10 mins 🙂
  3. Snobby but easy


Serve the rice and curry together, with poppadums and an out of proportion glass of wine ….. obviously…..





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