We were not disappointed with this on a Saturday night but it is so simple you could easily manage it on a weeknight. Serve with yoghurt, lime pickle and naan bread from the takeaway.
Wine Suggestion: Chenin Blanc for the depth of fruit and roundness on the palate, but a minerally backbone of acidity. It lifts this dish and adds and extra element. Tonight Domaine des Aubuisieres le Marigny; dry and expressive but with layers of yellow and red apples on top.
Paneer Jalfrezi – serves 3
- 200g block of paneer, cut into 2cm cubes
- 2 red peppers, cut into strips
- 1 red onion, peeled and cut into wedges
- 3 large tomatoes, chopped
- 2 tbsp pomegranate molasses
- 300g baby potatoes, halved or quartered
- 5cm piece of ginger
- 2 cloves of garlic, grated
- ½ tsp ground turmeric
- ¼ tsp cayenne
- 1 tsp ground cinnamon
- 1 tsp cumin seeds
- 2 tbsp olive oil
- ¾ tsp salt
- a handful of coriander, roughly chopped, to serve
- yoghurt, lime pickle and naan bread, to serve
Heat the oven to 200C.
Put all of the ingredients into a large roasting tin, then put some disposable gloves on and gently toss everything together.
Put the tin into the hot oven and bake for 30-40 minutes or until the potatoes are soft and the paneer is well browned.
Serve sprinkled with the coriander.
(Original reicpe from The Secret of Cooking by Bee Wilson, 4th Estate, 2023.)
Jono & Jules do food & wine 