Paneer Jalfrezi Recipe

Paneer Jalfrezi is a delicious flavoursome stir-fried dish made with paneer, bell peppers (capsicum), onions, tomatoes and few spices. It is easy to make, takes less than 20 minutes and can be enjoyed with paratha, naan, roti or as side dish.

The word jalfrezi is actually combination of two bengali words ‘jhal’ which translates to hot / peppery and ‘porheji’ which means suitable for diet. You may also find it in restaurant menus spelled in different ways like jhalfrezi, jhal frezi, zalfrezi or jalfrazi.

Here I have used paneer for protein but in non-vegetarian version you will mostly find chicken instead of paneer. As this paneer stir fry recipe has no heavy cream, butter or cashews, it is also an ideal healthy low fat dinner option.

The highlight of this dish is the crunchy texture of vegetables, so we cook them just enough on medium to high heat (sauté) to remove their rawness while maintaining the crisp texture & flavour. The paneer jhalfrezi recipe shared here is:

Vegetarian
Gluten free
No cashews or almonds (nut free)
No cream (can be made dairy free too)

Ingredients you’ll need:

Paneer: You can use store bought or homemade paneer to make this recipe. Just make sure it is fresh and soft. If you are using frozen paneer, thaw it first by adding to warm water. If you want to keep the recipe vegan or dairy free, please use firm tofu.

If you wish you can sauté or shallow fry paneer before adding to curry. This gives it a slightly crispy golden exterior but to get melt-in-mouth texture I would recommend adding paneer pieces straightaway.

Vegetables: I have used capsicum, yellow and red bell peppers, onions and tomatoes. Apart from these, you can also use other crunchy veggies baby corn, cauliflower, broccoli, french beans, carrots or peas to make ‘mixed veg paneer jalfrezi’ or skip paneer altogether to make simple vegetable jalfrezi. Please blanch baby corn, broccoli and cauliflower before using.

Tomato Puree: It gives umami flavour and lovely red colour to the gravy. I have used store bought tomato puree but you can also use tomato paste or fresh tomatoes (blended). To get restaurant style taste I would definitely recommend adding some tomato ketchup but it is totally optional.

Spices: The paneer jalfrezi is seasoned with commonly available regular spices like cumin, coriander seed powder, red chilli powder and turmeric. The dish also gets its heat by the use of fresh green chillies but you can skip it or increase its quantity if you like spicy food.

Herbs: Dried kasuri methi (fenugreek) and fresh cilantro adds lovely earthy aroma and flavour to the dish. However if you don’t have kasuri methi you can skip adding it and use only cilantro or coriander.

Serving Suggestion:

With some simple pantry ingredients and easily available veggies, it comes together quickly and even perfect for busy days when you don’t have too much time for cooking. Apart from having it with flatbreads like tandoori roti, lachcha paratha, spinach paratha or garlic naan, it can also be used as fajita filling or filling in frankie rolls / wraps or as side dish with everyday meals.

Hope you will liked this easy paneer jalfrezi recipe. More Indian paneer recipes:

Ingredients:

Paneer / Firm Tofu (sliced)- 200 gms (7 oz.)
Ghee / Oil- 1 tbsp
Ginger (grated)- 1 tsp
Garlic (minced)- 1 to 2 cloves
Green chilli (chopped)- 1 (to taste)
Onion (sliced)- 1 medium
Red Bell Pepper (sliced)- 1/2
Yellow Bell Pepper (sliced)- 1/2
Green Bell Pepper (sliced)- 1/2
Tomato (deseeded & sliced)- 1 medium
Tomato Puree*- 4 tbsp
Ketchup- 2 tsp
Lemon Juice- 1 tsp
Spices:
- Cumin seeds (Jeera)- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Turmeric Powder (Haldi)- 1/4 tsp
- Coriander Powder- 1/2 tsp
- Garam Masala- 1/4 tsp
- Kasuri Methi (Dried fenugreek)- 1 tsp (optional)
For garnishing:
- Cilantro / Coriander (chopped)- 2 to 3 tbsp

Notes:

Instead of tomato puree, you can blend 1 to 2 fresh tomatoes in blender jar and use it for making gravy.
If you want bright red colour without making the dish spicy then use kashmiri red chilli powder or paprika powder.

Directions:

Step 1:
Prep all the veggies in advance. Slice the bell peppers, onion and tomatoes into julienne or strips as shown in image below. If you are using carrot also, cut it in similar size as well. Keep these veggies aside.

Step 2:
Heat ghee or oil in a non stick or heavy base pan. Add cumin seeds (jeera) and sauté for 30-40 seconds. Add sliced onion and cook till they start to soften up.

Step 3:
Add green chillies, ginger, garlic and sauté for 40-50 seconds while stirring (If you don’t have fresh ginger / garlic, you can use ginger garlic paste).

Step 4:
Add tomato puree, ketchup, spices (red chilli, coriander powder, turmeric), salt and cook while stirring till the mixture becomes glossy and releases its fat. If the pan gets too hot, add a splash of water to prevent spices from burning.

Step 5:
Add bell peppers. tomatoes and carrots (if using). Mix gently till all veggies are coated well with masala. Sauté for 2 minutes while stirring (Do not overcook as we want the veggies to retain their crunch).

Step 6:
Add paneer along with kasuri methi and garam masala. To mix, toss or shake the pan gently to avoid breaking paneer pieces. Simmer, cover the pan and cook for 1-2 minutes. This lets paneer absorb all the flavours.

(Tip: Add kasuri methi while crushing between your palms to release its aroma.)

Step 7:
Open the lid and turn off the flame. Sprinkle lemon juice and mix gently. Garnish with chopped cilantro or ginger juliennes. Serve hot with naan, kulcha or paratha.

Tips:

1. Storage & Reheating Instructions: You can store any leftovers in an airtight box in fridge for 2-3 days. To reheat add a splash of water and microwave for 1 to 1.5 minutes.

2. Additional vegetables like blanched cauliflower, carrots, french beans, peas can be added in step 5. Use any crunchy vegetables of your choice.

3. If you want to make it more saucy, increase the amount of tomato puree. To give it creamy texture, add a 2-3 tbsp heavy cream or coconut milk towards the end of cooking.

4. Do not cut the vegetables too thin as otherwise they will soften up quickly during cooking. Instead of juliennes, you can cut them in squares also.

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(2 votes, average: 5.00 out of 5)