Paneer Jalfrezi is a tasty vegetarian Indian paneer curry, created during the British colonial period. It features paneer, which is a type of Indian cottage cheese, along with bell peppers, onions, tomatoes, and various spices. This dish is more popular in the UK and is commonly served alongside naan, roti, jeera rice, basmati rice, or as a filling for kathi rolls.
The Best Paneer Side dish, stir-fried with spices and capsicum (bell peppers) in a semi-dry gravy or sauce. It’s a classic British restaurant-style Jalfrezi recipe that is a breeze to prepare in less than 30 minutes and with just a handful of pantry staples. I’m sure you’ll love how simple, easy, and delicious this vegetable jhalfrezi is. Enjoy them with a bowl of rice or as a side dish for naan or chapatis.
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What is Jalfrezi?
Jalfrezi is a delicious Indian dish that was originally made with leftover roasted or grilled chicken or meat. It was created in the Indian state of Bengal during British rule.
In the past, people didn’t have refrigerators, so they had to find ways to use up leftover meat the next day. The roasted chicken or meat would become dry, so adding vegetables and spices would add flavor and make the meat moist and juicy again.
The word “Jalfrezi” comes from the Bengali language. “Jhal” means spice or heat, and “Frezi” means a mixed stir-fry. Read more about the History of Jalfrezi.
Bengali food has also been influenced by Chinese cuisine, thanks to the Hakka community in Bengal. Jalfrezi is a delicious combination of Bengali and Chinese flavors that was invented for the British people. It has the Bengali spices with the stir-fry technique of the Chinese, resulting in spicy, tangy, and sweet flavors.
Over time, Jalfrezi has become very popular in the UK and is now considered the second most popular Indian food after Chicken tikka masala. In India, Jalfrezi has also evolved to include vegetarian versions, such as mixed vegetable jalfrezi, baby corn jalfrezi, and this paneer jalfrezi. It has become a popular dish in Indian restaurants
About this Paneer Jalfrezi Recipe
Easy to Make: This recipe is a breeze to prepare, taking less than 30 minutes from start to finish. With just a handful of ingredients commonly found in any Indian kitchen, it has quickly become my go-to paneer dish due to its simplicity and speed.
Versatile: Feel free to customize your Jalfrezi! You can easily incorporate different vegetables or meats into the base sauce, allowing you to create various versions—whether it’s mixed vegetable jalfrezi or chicken jalfrezi—using the same spices and sauce ingredients.
Delicious: Despite its straightforward preparation, this paneer jalfrezi is bursting with flavor. It’s a delicious dish that is sure to become a favorite in your household.
Healthy: Paneer is an excellent source of vegetarian protein, and when paired with fresh vegetables, it makes for a nutritious meal that’s perfect for everyday meals.
This Paneer Jalfrezi recipe is a spicy and tangy paneer stir fry in a semi-dry curry tossed in spices with bell peppers or capsicum, onions, and tomatoes. It is a very quick and easy-to-make recipe with a handful of pantry staples and basic Indian spices.
Ingredients Notes and Variations
What is Paneer Jalfrezi made of?
Paneer: Paneer is the main ingredient of this dish. Use freshly made soft paneer or store-bought paneer. If the paneer is too firm, then soak it for 10 minutes in warm water to make it soft. If making in large quantities then it is good to fry the paneer to avoid them from breaking when tossing in the spices.
Onions: 2 onions are used for this recipe, one is finely chopped and the other is roughly sliced. Use red onion for best results.
Tomato puree: I have used store-bought tomato puree but you can make fresh tomato puree or tomato paste by grinding 2 medium-sized tomatoes in a mixer grinder. Alternatively, finely chopped fresh tomatoes can also be used.
Bell Peppers: Green bell peppers or capsicum are commonly used for this recipe but I like adding yellow and red bell peppers for their sweetness and color.
Ginger & Garlic: Ginger and garlic are finely chopped or grated. Ginger & garlic paste can also be used, add 1 tbsp of ginger garlic paste.
Spice powders: Basic Indian spices are used for this paneer jhalfrezi, turmeric powder, red chilli powder (good to use Kashmiri red chili powder for extra color), cumin powder, coriander powder, pepper powder, and garam masala powder.
Chilli flakes: Use as per spice and heat preference. Whole red chilies can also be used instead of chili flakes.
Oil: Use any clear vegetable oil or olive oil. Butter is also used for a richer flavor.
Garnish: The jalfrezi is garnished with freshly chopped Coriander leaves and lemon juice.
Optional Ingredients: Cumin seeds, tomato sauce (tomato ketchup), a dash of sugar, dry kasuri methi leaves, and green chilies can be used to add more flavor.
Video Tutorial
How to make Paneer Jalfrezi | Step-by-Step Photo Guide
Preparation
1. Finely chop one onion, ginger, garlic, and coriander leaves.
2. Slice the bell peppers and one onion.
3. Cut the paneer into finger-sized pieces.
Jalfrezi Sauce
1. Heat a wok or a cast iron skillet on medium-high heat. Add 1 Tbsp oil and 1 Tbsp butter or ghee.
2. Add the crushed or grated garlic and ginger. Saute for a few seconds.
3. Add chili flakes and finely chopped onion. Fry them for a minute or till the onions are lightly brown.
4. 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.
5. 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
6. 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.
7. Remove the lid and mix the vegetables. Add the paneer slices and gently mix them in with the sauce and vegetables. Cover the pan with the lid and cook for 2-3 minutes.
8. Remove the lid and add the chopped coriander leaves and squeeze half a lemon or lime onto the curry. Carefully give it a mix.
Delicious Paneer Jalfrezi is ready to be served. Enjoy!
Serving Suggestions
Paneer Jalfrezi tastes best when served immediately as the paneer and vegetables retain their texture and crunch. Serve Paneer Jalfrezi as a side dish to
- Rice
- Roti or Chapati
- Naan
- Basmati or Jasmin Rice
- Or as a filling for Kathi rolls
Some great recipes to serve this paneer stir fry are, Thepla and Palak Rice.
Leftover Paneer Jhalfrezi can be stored in an airtight container in the fridge for up to 3 days. To reheat, toss the paneer curry in a wok or heat it in a microwave.
Other Vegetarian Side Dishes You May Like
Frequently Asked Questions (FAQs)
What are the different types of jalfrezi?
Traditionally, jalfrezi is prepared with chicken or meat, originating from using leftover roasted chicken and meat. Over time, this dish has evolved into a variety of delicious versions. Today, you can find numerous types of jalfrezi, including chicken jalfrezi, lamb jalfrezi, paneer jalfrezi, vegetable jalfrezi, baby corn jalfrezi, and many more. Each variation brings its own unique flavors and ingredients to the table!
What is the difference between paneer jalfrezi and kadai paneer?
Paneer Jalfrezi: It is a British-Indian cuisine with a semi-thick gravy of an onion-tomato-based sauce. Jalfrezi combines different vegetables like capsicum aka bell peppers, carrots, and baby corn with chicken, meat, or paneer.
Kadai Paneer: It is an Indian/Pakistani style cuisine made in a kadai or wok with a thicker and drier sauce. Paneer kadai typically combines only paneer, capsicum, and onions. The use of freshly ground roasted coriander seeds and red chilies gives Paneer kadhai its unique taste.
Is a jalfrezi spicy and hot?
Jalfrezi comes from the Bengali word ‘Jhal‘ which means spicy or hot. Jalfrezi is a medium hot or spicy stir-fry that is balanced by the sweetness and tanginess of the onion and tomato-based sauce. The spice in the dish can easily be adjusted as per preference by reducing the quantity of spices and chilies used. Also adding more of tomato puree or ketchup helps to balance the spice in the jalfrezi.
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Paneer Jalfrezi
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 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!
Video
Notes
- 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.
- Crushed Kasuri Methi
- Tomato Ketchup
- Whole Tomatoes
- Substitute paneer with vegetables like mushroom, cauliflower or potatoes.
- Use vegetable or any plant-based fat instead of butter.
9 comments
It came out really good.
Awesome! 🙂
Amazingly quick recipe!
😀
I’m coming over for dinner! This looks delicious! Can’t wait to try this out!😁
😁 Thanks a lot! I’m sure you’ll love it!
My family loved this!
I’m so glad! 🙂
My family loved this!