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    Home » Indian

    Best Paneer Jalfrezi

    Published: Jun 26, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

    141 shares
    Jump to Recipe

    Paneer Jalfrezi is an easy-to-make stir-fry with pillowy-soft paneer, colorful peppers, sweet onions, and tangy tomatoes, cooked in warm curry spices. This vegetarian one-pan Jalfrezi recipe is perfect for weeknight dinners and entertaining as it comes together in under 30 minutes. Serve with Naan or Parathas and some raita for a crowd-pleaser meal.

    paneer jalfrezi alongside lemon wedges, onions, naan and raita

    Jalfrezi oftentimes has been known as an easy recipe to use up leftover meat and protein to make an Indian-style stir-fry. This recipe is one of my quick and simple go-to recipes in my dinner collection when I need to feed my family quickly. I love that I always usually have all the ingredients on hand in my kitchen.

    Jump to:
    • What is Jalfrezi?
    • What is Paneer?
    • Ingredients in Paneer Jalfrezi Recipe
    • How to Make Paneer Jalfrezi
    • Serving
    • Storing
    • FAQs
    • More Indian Vegetarian Curry Recipes
    • Recipe

    What is Jalfrezi?

    Jalfrezi means “hot-fry” and is a curry stir-fry recipe using a protein, like Paneer or chicken, plus onions, peppers, and tomatoes. In this version of jalfrezi, I am using paneer with vegetables tossed in a nicely spiced tomato sauce.

    The history behind the Jalfrezi recipe is unique. Jalfrezi was supposedly created in Bengal by the governor during the British Raj but now is known as being very popular in the United Kingdom. The jalfrezi recipe took off in British cookbooks that originally used jalfrezi as a method for using up leftover meats and veggies and turned them into an Indian curry stir-fry recipe. 

    While many curries in the Indian culture can take hours to make, this recipe for paneer jalfrezi is a quick-cooking curry recipe that is all made in one pan on the stove in a matter of minutes. In this recipe, we are using paneer as the protein, which I also like to call Indian cottage cheese.

    paneer jalfrezi in a white serving bowl

    What is Paneer?

    Paneer is a simple, mild white cheese used in Indian cuisine as a protein in many recipes. Paneer can be store-bought or simply homemade like with my paneer recipe that only has two ingredients, whole milk and lemon juice. I love using paneer in this jalfrezi recipe since its simple flavor lets the warm spices in the curry tomato sauce shine.

    Indian cottage cheese is my nickname for paneer, thanks to its creamy texture that is so versatile. Paneer can be used in savory meals like paneer makhani, vegetable and paneer biryani, and Instant Pot palak paneer as well as desserts, like rasmalai.

    ingredients for paneer jalfrezi

    Ingredients in Paneer Jalfrezi Recipe

    • Cumin Seeds: Adds warmth and an almost peppery flavor. When toasted in oil, these seeds release their earthy flavor into the base of the curry sauce.
    • Red Onion: You can also use yellow onion here, I love the sharp flavor and color of the red onion with the paneer and peppers.
    • Garlic and Ginger: Make a flavorful base for the curry sauce with a slight hint of spice from the ginger.
    • Kashmiri Red Chili Powder: My favorite chili powder thanks to its bright red color and warm spice. You can substitute this chili powder with smoked paprika and a pinch of cayenne pepper.
    • Turmeric: Earthy and warm in flavor to balance the spice plus adds brightness to the red tomato-based sauce. Turmeric provides great anti-inflammatory properties as well.
    • Ground Coriander: A warming spice that has a bit of a citrus and floral flavor that really brings together the other spices in the jalfrezi.
    • Tomato paste: Essential in making the rich tomato sauce of the jalfrezi. Tomato paste is much more concentrated in flavor than crushed or diced canned tomatoes
    • Green and Red Bell Peppers: Classic to the jalfrezi recipe, the peppers add color, crunch, and a bit of vegetable sweetness to the stir-fry.
    • Fresh Tomato: Another vegetable added in, adding some fresh tomato flavor to the concentrated sauce with the tomato paste.
    • Paneer: Use store-bought or make my homemade paneer recipe. You can also use other proteins such as chicken for this recipe.
    • Fresh Cilantro: I love adding fresh herbs at the end and cilantro brightens this whole dish as a garnish in each bite.
    • Lemon Juice: Adding lemon juice at the end is the acid that amplifies every flavor in this Jalfrezi recipe.
    • Kasoori methi: Also known as dried fenugreek leaves add a finishing savory nutty note to the curry sauce.
    paneer and pepper stir fry in a cast iron pan

    How to Make Paneer Jalfrezi

    • Heat the oil in a medium heavy-bottomed skillet. Add cumin seeds and allow them to sizzle for about 30 seconds. Add the onions and cook for 4 to 5 minutes or until they turn soft and translucent. Add the garlic and ginger and cook another minute until aromatic. 
    • Add the turmeric, Kashmiri red chili powder, ground coriander, and kosher salt. 
    • Add the tomato paste and water and mix well to combine. Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite. 
    • Add the tomato and paneer and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.
    photos one through four showing how to make paneer jalfrezi
    • Garnish with lemon juice, Kasoori methi, and cilantro. Mix well to combine.
    paneer jalfrezi garnished with Kasoori methi, and cilantro

    Serving

    Serve the curried paneer with vegetables with parathas or griddled naan. I have a recipe for homemade paranthas that is so easy and delicious to make. For the naan, I love to buy store-bought mini naan, brush it with ghee and griddle over medium-low heat for a couple of minutes per side until warmed through.

    paneer jalfrezi with naan

    Storing

    Store the paneer jalfrezi in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a couple of minutes or in a skillet on the stove over medium-low heat until warmed through.

    FAQs

    What is paneer jalfrezi made of?

    Paneer jalfrezi also known as curried paneer with vegetables. It is a stir-fry style curry dish using paneer cheese with vegetables like onion, tomatoes, and bell peppers. The paneer and veggies are cooked in a warm spiced tomato sauce.

    Why is Jalfrezi called Jalfrezi?

    Jalfrezi means “hot-fry” and is very popular in the UK on Indian menus. The stir-fry curry paneer recipe has been said to be originally created in Bengal as a way to use up leftover proteins and vegetables. The Jalfrezi-style recipe is a quick-cooking curry recipe rather than a slow-cooking curry recipe.

    Is Indian Jalfrezi very spicy?

    Indian Jalfrezi can be very spicy depending on the heat of the chilies or chili powder used. You can make the recipe as mild or spicy as you desire. I like to make it with mild Kashmiri chili powder which adds a beautiful orange hue to the dish without excess heat.

    What is Jalfrezi in Indian food?

    Jalfrezi is a stir-fry-style curry dish that is popular in the UK. It uses a protein, such as chicken or paneer, cooked with onions, bell peppers, and tomatoes in a spiced tomato sauce.

    More Indian Vegetarian Curry Recipes

    • Kohlrabi Curry
    • Cabbage Sabzi
    • Chana Masala
    • Chana Saag
    • Green Beans Poriyal
    • Stuffed Tomato Curry

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    paneer jalfrezi in a white serving bowl
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    5 from 5 votes

    Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)

    This Paneer Jalfrezi Recipe is a one pan paneer stir fry with peppers, onions, and tomatoes, cooked in a curried tomato sauce. Perfect for weeknight dinner as well as entertaining as it comes together in under 30 minutes.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: dinner, Entree, Main Course, Main dish
    Cuisine: Indian
    Servings: 4 servings
    Calories: 257kcal
    Author: Archana Mundhe

    Equipment

    • heavy bottomed skillet

    Ingredients

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 medium red onion thinly sliced
    • 2 teaspoons garlic minced
    • 1 teaspoon ginger grated
    • ¼ teaspoon ground turmeric
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon ground coriander
    • 1 teaspoon kosher salt
    • 1 tablespoon tomato paste
    • ¼ cup water
    • ½ green bell pepper thinly sliced into 2-inch pieces
    • ½ red bell pepper thinly sliced into 2-inch pieces
    • 1 tomato thinly sliced
    • 8 ounces paneer cut into ½-inch X 1-inch pieces (See notes)

    To Garnish

    • 1 tablespoon lemon juice
    • ¼ cup cilantro finely chopped
    • ½ tablespoon Kasoori methi (dried fenugreek leaves)

    Instructions

    • Heat the oil in a medium heavy-bottomed skillet. Add cumin seeds and allow them to sizzle for about 30 seconds.
    • Add the onions and cook for 4 to 5 minutes or until they are softened and translucent.
    • Add the garlic and ginger and cook another minute until aromatic.
    • Add the turmeric, Kashmiri red chili powder, coriander, and salt. Mix well.
    • Add the tomato paste and water and mix well to combine.
    • Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite.
    • Add the tomato and paneer and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.
    • Serve garnished with lemon juice, Kasoori methi, and cilantro. Mix well to combine and serve with parathas or griddled naan.

    Video

    Notes

    How to Soften Paneer 
    Some store-bought paneer can be hard, here is how to soften it. Heat water, (around 115 degrees F) in the microwave.  Add cubed paneer in warm water submerging all the pieces for about 8 to 10 minutes. Drain out the water completely and then add paneer to the dish. 
     
    Variations 
    • This recipe is great to use up leftover protein and veggies for a quick weeknight meal. 
    • If you don't have Kashmiri red chili powder, use smoked paprika with a pinch of cayenne pepper.
    • To make Jalfrezi vegan, substitute paneer with extra firm cubed tofu.  
     
    Storing Leftovers
    • Store leftover paneer jalfrezi in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a couple of minutes or in a skillet over medium-low heat until warmed through. 

    Nutrition

    Calories: 257kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 704mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 24mg | Calcium: 298mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Devayani Kurlekar says

      June 26, 2023 at 7:28 pm

      Excellent recipe. The instructions were very easy to follow. It was delicious. Thank you for the recipe. 5 stars

      Reply
      • Archana says

        June 27, 2023 at 9:00 am

        Thank you Devayani!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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