Best Paneer Jalfrezi

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.

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.

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 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.

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.

• Garnish with lemon juice, Kasoori methi, and cilantro. Mix well to combine.

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.

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.