My son’s favourite, this is a new take on the classic Jalfrezi. Super delicious and simple to make.
Ingredients
3 spring onions, thinly chopped
1 red bell pepper, thinly sliced
3 medium brown onions, thinly sliced
sunflower/vegetable oil
2 eggs
½ tsp salt
1 tsp harissa pasta
450g paneer
2 garlic cloves, finely chopped
1 green chilli, finely chopped
1 thumb-sized piece of ginger, finely chopped
1 tin of chopped tomatoes
½ tsp salt
½ tsp turmeric powder
½ tsp garam masala
½ tsp chilli powder
2 tbsp ketchup
Method
– Add 5 tbsp of oil to a hot pan. Add the white part of the spring onions and 1 thinly chopped brown onion to the pan and cook on high heat for 4 minutes.
– Add the red pepper and cook for 2 minutes.
– Remove the contents of the pan, place in a bowl and set aside. You can do this with sieve to remove any excess oil.
– Add the eggs, ½ tsp of salt, and harissa pasta to another bowl and mix well.
– Cut the paneer into thin strips.
– Heat the pan and add 2 more tbsp of oil to the pan. Then, dip each piece of paneer into the egg mixture and place in the pan. Cook on high heat, flipping the pieces regularly.
– Once browned on both sides, remove the paneer and place on a kitchen towel to absorb any excess oil.
– Heat the same pan and add 2 tbsp of oil. Add 2 finely chopped onions and cook until golden.
– Add the garlic, chilli, and ginger and cook for another minute.
– Add the chopped tomatoes. Reduce the heat, cover, and cook for 10 minutes.
– Add the green part of the spring onions, along with the salt, turmeric powder, garam masala, chilli powder, and ketchup. Mix well.
– Add the cooked onions and peppers, as well as the cooked paneer. Stir and heat through for 2 minutes.
I would recommend to serve this with some paratta, naan, or roti.