Paneer-style tofu jalfrezi

Method

1. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Pat the tofu dry with a clean tea towel, pressing out as much water as you can, and cut it into 2 cm cubes. Cut the red peppers into strips and the onion into wedges, and crush the garlic.
3. Warm half the olive oil in a large non-stick pan over a medium-high heat and fry the tofu for about 8 minutes, turning now and then, until golden on most sides. Tip it onto a plate.
4. Add the remaining oil, the red peppers and the onion to the hot pan and cook for 5 to 6 minutes, stirring only occasionally, until charred at the edges but still with some bite.
5. Lower the heat to medium and stir in the garlic, garam masala and chilli flakes for 30 seconds. Add the chopped tomatoes and cook for about 10 minutes until the sauce is thick.
6. Put the tofu back in the pan for 2 minutes to heat through, and season with salt.
7. Fluff the rice with a fork and serve the jalfrezi alongside.

Tip Use a non-stick pan and leave the tofu alone for the first couple of minutes, so it can form a crust.

Photo made with AI.

From Nosha · nosha.app