Hearty Paneer Jalfrezi Curry
with Chapati and Kachumber
Enjoy an abundance of paneer and flavour in this classic Indian curry.
Cals 749 · Prot 41 · Carbs 71 · Fat 35
Vegetarian
30 min
Enjoy an abundance of paneer and flavour in this classic Indian curry.
Cals 749 · Prot 41 · Carbs 71 · Fat 35
Vegetarian
Ingredients
Curry
Paneer
4*
250 Grams
Coriander cumin powder
4 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Green pepper
1 Piece
Small green chilli
1 Piece
Garam masala
4 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
150 ML
Vegetable stock cube
15*
1 Piece
Brown sugar
10 Grams
Salsa
Cucumber
1 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Salt
0.5 Tsp
Serve
Chapati
10*11*
4 Piece
Allergens
*4 Milk, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3133 / 749 |
| Fats (g) | 35.2 |
| of which saturated (g) | 19.1 |
| Carbohydrates (g) | 71 |
| of which sugars (g) | 19.4 |
| Fibers (g) | 11.1 |
| Proteins (g) | 41.4 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate paneer
- Chop the paneer into bite-sized cubes.
- Combine a drizzle of oil with the coriander cumin, turmeric, cardamom powder and a pinch of salt in a large bowl.
- Add the paneer to the bowl.
- Mix well.
- Set aside.
2 Prep
- Peel and finely slice the onion.
- Peel and roughly chop the garlic.
- Deseed and finely slice the green pepper.
- Finely slice the green chilli.
Tip! Sensitive to spice? Carefully remove the seeds of the green chilli, if you prefer a milder flavour.
3 Make sauce
- Heat a small saucepan over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min until softened.
- Add the garlic, garam masala, tomato paste and green chilli (spicy!).
- Fry for 1 min further.
4 Simmer
- Add the tomato passata, measured water, 0.5 vegetable stock cube and the brown sugar.
- Bring to a simmer, then cover with a lid.
- Reduce the heat to medium.
- Simmer for 5 min.
- Remove from the heat.
- Use a hand-held blender to blitz the sauce until smooth.
Tip! Don't have a hand held blender? Transfer the sauce to a regular blender and blitz until smooth
5 Make curry
- Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the the paneer and peppers with a pinch of salt.
- Fry for 2-3 min.
- Reduce the heat to medium.
- Add the curry sauce, cover with a lid and simmer.
- Stir occasionally for a final 5 min until thickened.
6 Serve
- Meanwhile, chop the cucumber and tomato into cubes.
- Pick and finely chop the coriander leaves.
- In a small bowl, combine the cucumber and tomato with the coriander and a pinch of salt.
- Microwave the chapatis for 30 sec or until warm.
- Serve the Hearty Paneer Jalfrezi Curry with Chapati and Kachumber alongside.
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