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Paneer Jalfrezi on a blue plate with fresh coriander leaves

Paneer Jalfrezi

By Shiny Samuel
Paneer Jalfrezi is a classic restaurant-style Jalfrezi, in a onion-tomato-based semi thick gravy that is a breeze to prepare in less than 30 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4

Video

Ingredients
 

  • 300 Grams Paneer cut into finger-sized pieces
  • 1 Tbsp Oil
  • 1 Tbsp Butter or Ghee
  • 1 Tbsp Garlic grated or finely chopped
  • 1 Tbsp Ginger grated or finely chopped
  • 1 Tsp Red Chilli flakes
  • 2 Onions 1 finely chopped and 1 sliced
  • 1/2 Cup Tomato Puree or fresh tomato paste
  • 1 Green Capsicum/Bell Pepper
  • 1 Red Capsicum/Bell Pepper
  • 1 Yellow Capsicum/Bell Pepper
  • 1/2 Tsp Turmeric powder Haldi
  • 1 Tsp Red Chilli powder / Paprika Lal mirch powder
  • 1/2 Tsp Cumin powder Jeera powder
  • 1 Tbsp Coriander Powder Dhaniya powder
  • 1/2 Tsp Garam Masala powder
  • 1/4 cup water or as per preference
  • 1 Tbsp Coriander leaves Cilantro / Dhaniya patta
  • 1/2 lemon juice
  • 1 Tsp Salt or as per taste

Instructions
 

Preparation

  • Finely chop one onion, ginger, garlic, and coriander leaves.
  • Slice the bell peppers and one onion.
  • Cut the paneer into finger-sized pieces.

Jalfrezi Sauce

  • Heat a wok or a cast iron skillet on medium high heat. Add oil and butter or ghee.
  • Add the crushed or grated garlic and ginger. Saute for a few seconds.
  • Add chili flakes and finely chopped onion. Fry them for a minute or till the onions are lightly brown.
  • Pour in the tomato puree (can be substituted with finely chopped tomatoes or tomato ketchup). Fry till the tomato puree starts to separate oil and is thickened.
  • Add all the dry spices (turmeric, red chili, coriander, cumin, and garam masala powder) and salt. Fry for a few seconds and then add a splash of water (approximately 1/4 cup) to prevent the spices from burning and to thicken the sauce. Add more water if you want more gravy.

Stir Fry

  • When the sauce starts to separate oil and the raw smell of the spices is gone, add the sliced onions and bell peppers (green, red, and yellow capsicum). Mix well, cover the pan with a lid, and cook for a few minutes. Do not overcook the vegetables. It needs to retain its crunch.
  • Remove the lid and mix the vegetables. Add the paneer slices and gently mix it in with the sauce and vegetables. Cover the pan with the lid and cook for a 2-3 minutes.
  • Remove the lid and add the chopped coriander leaves and squeeze half a lemon or lime on to the curry. Carefully give it a mix.
  • Delicious Paneer Jalfrezi is ready to be served. Enjoy!

Notes

Good to know:
  • Do not overcook the vegetables, they need to be crunchy.
  • Serve immediately to enjoy the crunch of the vegetables and the softness of the paneer
  • If the paneer is to hard before cooking soak it for a few minutes in warm water before adding to the dish.
  • If making in large quantities, fry the paneer in some oil or butter before adding them to the gravy. This prevents the paneer from breaking easily while stirring. 
Optional Ingredients:
  1. Crushed Kasuri Methi
  2. Tomato Ketchup
  3. Whole Tomatoes
Vegan Option:
  • Substitute paneer with vegetables like mushroom, cauliflower or potatoes.
  • Use vegetable or any plant-based fat instead of butter.

Nutrition (Estimates Only)

Calories: 337kcalCarbohydrates: 16gProtein: 12gFat: 26gSaturated Fat: 13gCholesterol: 57mgSodium: 658mgPotassium: 454mgFiber: 3gSugar: 5gVitamin A: 2538IUVitamin C: 143mgCalcium: 401mgIron: 1mg