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In Bengal, where this curry originates, Chinese immigrants have had a big influence on the cooking techniques. A Jalfrezi is an Indian stir-fry that traditionally would have been made using left-over meat stir-fried with green chillies and green bell peppers. 

Our recipe uses paneer which could easily be swapped out for left-over roast chicken for a quick mid-week meal. 





225g paneer 

1 onion, thinly sliced 

4 garlic cloves, finely sliced 

1 green pepper, deseeded and thinly sliced 

1 green finger chilli, finely sliced 

2 tomatoes, cut into slices

Juice of ½ a lemon

Coriander leaves (to serve)


½ tsp coriander seeds

1 tsp cumin seeds

½ tsp turmeric

1 tsp chilli powder



Toast the coriander and cumin seeds in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar.  


Add oil to a wok or large frying pan and fry the onion for 5 minutes over a high heat, until starting to colour, stirring continuously. 


Add the garlic and cook for 1 minute, then add the ground coriander and cumin, and the turmeric and chilli powder, along with 50ml of water.


Add the pepper, green finger chilli and tomato to the pan, stir for 5 minutes until the pepper and tomato have softened.


Cut the paneer into 2cm cubes and add it to the pan. Stir well to coat it with the spices and cook for 3 minutes. 


Squeeze over the lemon juice, serve with rice or freshly cooked breads and scatter with coriander leaves.

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