Tikka 4.jpg

Paneer Tikka Jalfrezi

Serves 4


300-400 gms paneer, cut lengthwise into strips
1 yellow pepper, cut into ¼ inch strips
1 medium red onion, sliced
2 tbsp ghee, butter or oil
¼ cup fresh cilantro, chopped
1 jar Masala Mama Tikka Masala Simmer Sauce
Salt to taste


Heat ghee, butter or oil in a large skillet. Add sliced onion and pepper and cook, stirring occasionally, till cooked but still crunchy (al dente). Shift to one side of the pan, and add the paneer and a pinch of salt and cook briefly till brown on some edges. (do not over cook as it makes the paneer hard).

Add the sauce, gently mix and simmer for a few minutes. Adjust salt. Garnish with cilantro and serve hot.

Note: If you like a spicier Jalfrezi add ½ tsp of crushed red chilies while sautéeing the Paneer.