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 Time15

Cook Time15

Total Time30

Servings: to 4

Author: Swasthi

250 to 300 grams (8 to 10 oz) paneer
1 medium (170 grams) onion (¾ cup sliced/fine chopped + ½ cup diced)
1½ cup (260 grams) chopped tomatoes (pureed or ½ cup store bought tomato puree or ¼ cup tomato paste mixed with ¼ cup water)
1 cup (120 grams) bell peppers/ capsicum (sliced ¼ inch thin, I use ½ cup each green & red)
1 green chili slit or 2 dried red chilies (may use both for high heat, deseed for kids)
2 teaspoon ginger garlic paste (or 1 tsp each minced or grated)
2 to 3 tablespoons oil or ghee (30 to 45 ml)
½ to ¾ teaspoon cumin seeds
½ to 1 teaspoon Kashmiri red chili powder (adjust to taste, I use 1 tsp)
¼ teaspoon turmeric (optional)
1 teaspoon garam masala (or use ¾ tsp garam masala + ½ tsp coriander powder if your gm is too strong)
¾ teaspoon sea salt (adjust to taste)
¾ to 1 tablespoon vinegar (optional, white or apple cider or tomato paste or ketchup mixed in 2 tbsps water)
1 teaspoon sugar/ jaggery (optional)
1 teaspoon Kasuri methi (optional, but recommended)
2 to 3 tablespoons coriander leaves finely chopped, to garnish

Cut paneer to square or rectangles of preferred sizes. I cut mine to ¾ * 2 inches long pieces. If using fresh tomatoes, chop and puree them in a blender.

On a medium flame, heat oil or ghee in a pan. Add cumin seeds and chilies.
Fry them for a minute and add the chopped/sliced onions. Saute until light golden, for 5 mins. Stir in the ginger garlic and saute for 1 to 2 mins.
Turn down the heat to low, stir in the chilli powder, garam masala, coriander powder (optional), turmeric and salt. Pour the tomato puree immediately.
Cook on a medium high heat until it becomes slightly thick, for 5 to 7 mins. (If using store bought puree it takes only 2 to 3 mins)
Add the bell peppers & diced onions. Stir fry on a medium high heat, for 4 to 5 mins until slightly tender, yet crunchy. If your pan dries out, add 1 to 2 tablespoons of water.
Taste test and stir in more salt, vinegar/ tomato paste (only if needed) and sugar if using.
Reduce the heat and add paneer. Crush kasuri methi in your hands and sprinkle. Gently stir in to coat the paneer with the jalfrezi.
Cover and cook on a very low heat just for 2 to 3 mins, until heated through. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti. It also goes well to make kathi rolls and sandwiches.