Paneer Jalfrezi Recipe

Paneer Jalfrezi is a dish made with paneer, vegetables, & spices. It is a vegetarian take on the Jalfrezi, a popular curried dish in UK

Prep Time10

Cook Time15

Total Time25

Servings: to 4

Author: Swasthi

2 tablespoons oil or ghee
1¼ cup (250 grams) chopped tomatoes or ½ cup store bought tomato puree like passata
1 cup onions , thinly sliced (1 medium to large yellow or red onion)
1 green chili slit (deseeded for low heat)
1½ teaspoon ginger garlic paste (or 1 tsp each minced)
½ medium green or yellow bell pepper sliced (capsicum)
½ medium red bell pepper sliced (capsicum)
250 grams (8 to 9 oz) paneer
1 teaspoon vinegar (white or apple cider or tomato paste, optional, for tart flavor)
1 teaspoon sugar (optional)
1 teaspoon Kasuri methi (optional, but recommended)
2 tablespoons coriander leaves finely chopped

½ teaspoon cumin seeds
1 to 1¼ teaspoon garam masala (or use ¾ tsp garam masala + ½ tsp coriander powder if your gm is too strong)
½ to ¾ teaspoon Kashmiri red chili powder (adjust to taste)
⅛ teaspoon turmeric
⅓ teaspoon salt (adjust to taste)

If using store bought paneer, soak it in warm water for 10 mins. Later cut to 2 * ¾ inch or 1 * ¾ inch long pieces. (You can cut to any sizes and shape you want)
Puree the fresh tomatoes in a blender until smooth. Rinse and slice the onions and bell pepper.

Heat oil in a pan. Add cumin seeds and wait until they sizzle.
Add onions & green chilli. Fry them until transparent, for 4 to 5 mins. Add ginger garlic paste & stir fry until aromatic, for a minute.
Pour tomato puree and cook on a medium high heat until it becomes slightly thick. Add chilli powder, garam masala, turmeric and salt. Saute until the raw smell of tomatoes is gone, for another 2 to 3 mins.
Add the bell peppers & stir fry until slightly tender on a high heat, for 4 to 5 mins.
Taste test the sauce and add more salt if needed. Optionally you may add vinegar/ tomato paste (dissolved in 1 tbsp water) and sugar. If your sauce is already sour, don't add vinegar, just sugar is enough.
Reduce the heat and add paneer. Gently stir in to coat the paneer with the jalfrezi. Crush kasuri methi and sprinkle.
Cover and cook on a very low heat just for 2 mins. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti.