Lunch · Indian · 15 min
Paneer and Bell Pepper Jalfrezi with Basmati Rice
- Calories
- 522
- Protein
- 10g
- Carbs
- 87g
- Fat
- 15g
Ingredients
- 82.1 g paneer cheese
- 243.4 g green bell pepper
- 146 g yellow onion
- 2 clove garlic
- 1 tsp ginger
- 38.9 g tomato paste
- 1 tbsp olive oil
- 0.5 tsp garam masala
- 0.5 tsp salt
- 2 tbsp water
- 65 g basmati rice
- 1 tsp lime juice
- 2 tbsp cilantro
Method
- 011. Rinse basmati rice and steam with 130 ml water for 12 minutes until fluffy. Keep warm.
- 022. Heat a heavy-bottomed wok or skillet over high heat until just smoking. Add olive oil and sear paneer cubes until golden brown on all sides (2-3 minutes); remove and set aside.
- 033. In the same pan, toss in sliced yellow onions, minced garlic, grated ginger, and sliced green bell peppers. Stir-fry rapidly for 3-4 minutes until the vegetables are charred at the edges but still retain a crisp bite.
- 044. Stir in tomato paste, garam masala, salt, and 2 tbsp water to create a glossy, spiced coating.
- 055. Return paneer to the pan, folding gently for 1 minute to ensure everything is well-glazed.
- 066. Serve immediately over warm basmati rice. Garnish with chopped cilantro and fresh lime juice.
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