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.
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Paneer Jalfrezi is one of those dishes I turn to when I want something flavorful, colorful, and quick. It’s a simple stir-fry-style curry made with paneer, onions, peppers, and tomatoes—all tossed together in a bold, spiced tomato sauce.
This version with paneer is one of my favorite quick-and-easy dinners when I need to feed my family fast. I love that I almost always have all the ingredients in my kitchen, making it a reliable go-to that’s both comforting and satisfying.
Everything comes together in one pan in under 30 minutes—perfect for busy weeknights when you’re craving something homemade without the hassle. Served with Naan or Parathas and cooling raita for a crowd-pleaser meal.
Paneer is what I like to call Indian cottage cheese—mild, creamy, and incredibly versatile. It soaks up spices beautifully while holding its shape, making it the perfect protein for curries, stir-fries, and even kebabs. In this Jalfrezi, paneer’s simple flavor lets the warm, spiced tomato sauce shine.
You can use store-bought paneer or make it at home with just two ingredients: whole milk and lemon juice (my go-to method!). Homemade paneer is a staple in my kitchen, and it finds its way into our dinner favorites like paneer makhani, vegetable paneer biryani, and palak paneer.
About the Ingredients
- Aromatics: To build a flavorful base for this curry, you’ll need one medium red onion, finely sliced. Red onion adds a nice sharpness and a pop of color, but yellow onion works just as well. Garlic and ginger are essential here—freshly minced or grated, they create a fragrant, savory foundation with a gentle kick of heat. Start by toasting cumin seeds in oil to release their earthy, nutty flavor before adding the rest of the aromatics.
- Spices: This dish gets its warm color and bold flavor from a blend of ground spices. Kashmiri red chili powder is my favorite—it gives the curry its beautiful deep red hue with just a touch of heat. If you don’t have it, try smoked paprika with a pinch of cayenne. Ground coriander adds a subtle citrusy note, and turmeric brings balance with its earthy warmth. These spices work together to create a deeply flavorful sauce that clings to every bite.
- Tomatoes and Peppers: A mix of tomato paste and fresh tomato gives the sauce body and brightness. Tomato paste is rich and concentrated, while fresh tomatoes add a juicy freshness that lightens the dish. Sliced red and green bell peppers are classic to jalfrezi—they bring crunch, sweetness, and vibrant color to the stir-fry.
- Paneer: Paneer is the protein star of this recipe. Its mild, creamy texture makes it perfect for soaking up all the bold flavors in the sauce. You can use store-bought paneer or make your own using just whole milk and lemon juice. If you're looking to switch it up, cooked chicken or tofu are great alternatives.
- Finishing touches: A squeeze of lemon juice at the end brightens all the flavors and ties the dish together. A sprinkle of Kasoori methi (dried fenugreek leaves) adds a final layer of nutty, savory depth. And for a fresh, herby note, I love garnishing with chopped cilantro right before serving—every bite gets a little pop of flavor and color.
How to Make Paneer Jalfrezi
Serving
Serve the paneer jalfrezi with warm homemade naan and Beet Koshimbir. I also have a recipe for homemade Parathas and Roti that are both so easy and delicious to make.
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.
More Indian Vegetarian Curry Recipes
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Recipe
Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)
Equipment
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
- 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.
- 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.
Devayani Kurlekar says
Excellent recipe. The instructions were very easy to follow. It was delicious. Thank you for the recipe.
Archana says
Thank you Devayani!
b says
delicous!
Niharika says
Absolute perfection!
Archana Mundhe says
Thank you!