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Paneer Jalfrezi Recipe

Paneer Jalfrezi is an Indian stir-fry dish made with paneer and colorful vegetables like bell peppers and onions. Cooked in a tangy, spicy sauce with various spices, it’s a quick and flavorful vegetarian option, often served with naan or rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 250 gram Paneer (Indian cottage cheese) cut into cubes
  • 1 Onion large, finely chopped
  • 1 Bell Peppers red, 1 green, cut intostrips
  • 2 Tomatoes medium, chopped
  • 2 Green Chilies slit lengthwise
  • 1 tablespoon Ginger-Garlic Paste
  • 2 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garam Masala
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder (adjust to taste)
  • Salt to taste
  • Cilantro (Coriander Leaves) for garnish
  • 1 tablespoon Lemon Juice (optional)

Instructions
 

Prepare the Ingredients

  • First, chop the onions, bell peppers, and tomatoes. Also, slice the green chilies lengthwise.
  • Then, cube the paneer into bite-sized pieces for easy cooking.

Cook the Paneer

  • Next, heat 1 tablespoon of oil in a pan over medium heat.
  • Add the paneer cubes and fry them until they are golden brown on all sides.
  • After that, remove the paneer from the pan and set it aside.

Prepare the Jalfrezi Base

  • In the same pan, add the remaining tablespoon of oil.
  • Then, add cumin seeds and let them sizzle for a few seconds.
  • After that, add the finely chopped onions and sauté them until they become translucent.
  • Next, stir in the ginger-garlic paste and green chilies, cooking for another 1-2 minutes until the raw smell disappears.
  • Finally, add the chopped tomatoes and cook until they soften into a thick paste.

Add Spices and Vegetables

  • Now, mix in coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Stir well to combine.
  • Then, add the sliced bell peppers and cook for 3-4 minutes until they soften but still have a nice crunch.

Combine and Finish

  • After that, gently add the fried paneer cubes back to the pan and mix to coat them with the spices and vegetables.
  • Cook for an additional 5 minutes so the paneer can absorb the flavors. If you want extra tanginess, add a tablespoon of lemon juice and mix well.
  • Finally, garnish with chopped cilantro before serving.

Serve

  • Serve the Paneer Jalfrezi hot with rice, naan, or roti for a delicious meal!

Notes

Variations and Twists

1. Vegan Jalfrezi: If you prefer a plant-based version, you can easily substitute tofu or tempeh for the paneer. Tofu absorbs the spices beautifully, offering a similar texture, whereas tempeh brings a nuttier flavor to the dish. 
2. Extra Veggies: Additionally, for an extra nutrient boost, you can add vegetables like carrots, mushrooms, or green beans. These can be stir-fried along with the bell peppers, giving the dish more crunch and flavor. 
3. Spicy Paneer Jalfrezi: For spice lovers, if you want to increase the heat, try adding more green chilies, chili flakes, or even a pinch of cayenne pepper. This will surely intensify the flavor and give it an extra kick! 
4. Sweet & Savory Jalfrezi: Alternatively, you can create a sweet and savory twist by adding pineapple chunks or raisins. This balance between sweetness and spice will provide a unique flavor contrast. 

Tips and Meal Prep

    • Make-Ahead: Make the curry in advance; Paneer Jalfrezi tastes even better after the spices marinate. Store in the fridge for up to 3 days. 
    • Freezing: Freeze the curry for up to a month. Reheat without losing texture, or freeze without paneer and add fresh later. 
    • Batch Cooking: Double the recipe for extra servings, perfect for quick lunches or dinners throughout the week. 

Nutrition

Nutrition Facts
Paneer Jalfrezi Recipe
Amount per Serving
Calories
450
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
50
mg
17
%
Sodium
 
800
mg
35
%
Potassium
 
700
mg
20
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
20
g
40
%
Vitamin A
 
900
IU
18
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.3
mg
18
%
Vitamin B3
 
1.5
mg
8
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.2
mg
10
%
Vitamin B12
 
0.4
µg
7
%
Vitamin C
 
25
mg
30
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
10
µg
10
%
Calcium
 
450
mg
45
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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