Paneer jalfrezi recipe made with paneer, bell peppers, onions and spices. I had made chicken Jalfrezi from a cookbook few times before and my people loved it. I wanted to share a vegetarian version made using paneer since jalfrezi recipes are fairly easy and taste good. Chicken jalfrezi is very popular in UK and there is also a vegetarian version made with mixed vegetables.
This recipe is almost the same just with an addition of paneer to it, thus the name paneer jalfrezi.
It pairs well with plain basmati rice, jeera rice, roti, naan or can be used to make kathi rolls. It is kids’ friendly too, just reduce the chilli powder. To make this recipe you can also use cubed paneer.
1. Wash and chop 2 large tomatoes (about 1¼ cups chopped). Add them to a blender and make a smooth puree.
2. Set aside tomato puree. Slice 1 large capsicum / bell peppers. I used 2 halves of red and green here. Also slice 2 medium onions (about 1 cup). Slit and deseeded 1 green chili. Set aside 1½ teaspoon ginger garlic paste. If using store bought paneer, soak it in hot water for 20 mins. Remove and cut lengthwise to finger size.
How to make paneer jalfrezi
3. Add 1½ tablespoon oil to a hot pan. Add ½ teaspoon cumin seeds to hot oil. Let them splutter.
4. Then add green chilli and onions. Fry until transparent just for a while.
5. Add ginger garlic paste. Freshly ground paste works better.
6. Fry until the raw smell goes off.
7. Add tomato puree and cook for a while.
8. Add ⅓ teaspoon salt, ⅛ teaspoon turmeric, ½ to ¾ teaspoon red chilli powder, 1 to 1 ¼ teaspoon garam masala. If your garam masala is too strong then add ¾ teaspoon garam masala & ½ teaspoon coriander powder.
9. Mix well and cook until the raw smell of tomatoes goes away.
10. Add bell peppers.
11. Stir fry until the peppers are half done. Taste test and adjust salt and spice at this stage.
12. Add 250 grams paneer. Mix everything gently to coat the masala well over paneer. Be gentle else paneer may break. Cook covered for just 3 minutes. I also added 1 teaspoon kasuri methi, just a personal choice.
13. Add 2 tablespoons chopped coriander leaves.
Serve paneer jalfrezi with naan, roti or plain basmati rice.
Ingredients (US cup = 240ml )
- 1½ tbsp oil
- 1¼ cup chopped tomatoes or ¾ cup + 2 tbsp. tomato puree (2 large)
- 1 cup onions , thinly sliced (2 medium onions)
- 1 green chili slit
- 1½ tsp ginger garlic paste
- 1 cup capsicum (bell peppers sliced)
- 250 grams paneer (replace with mix veggies to make veg jalfrezi)
- 1 teaspoon vinegar (white or apple cider)
- 1 teaspoon sugar (optional)
- 2 tbsp coriander leaves finely chopped
- Rinse and slice the onions, tomatoes & bell pepper. Slit and deseed green chili. Puree tomatoes and set aside.
- If using store bought paneer, soak it in hot water for 20 mins. Cut to finger length pieces. Set aside.
- Heat oil in a pan. Add cumin seeds and let them crackle.
- Add onions & green chilli. Fry them until transparent. Then add ginger garlic paste & fry for 2 mins to remove the raw smell.
- Then pour tomato puree and fry until it thickens a bit. Add chilli powder, garam masala, turmeric, sugar, vinegar and salt. Saute until the raw smell of tomatoes vanishes.
- Taste test the sauce and add more salt if needed.
- Add the bell peppers & fry until slightly tender. Next add paneer.
- Gently stir in to coat the paneer with the spice paste.
- Cover and cook on a low heat just for 2 mins. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes