Our family loves paneer. It’s incredibly versatile, and we enjoy making dishes like palak paneer, paneer butter masala, paneer bhurji at home. Today, I’m sharing a quick and easy stir-fry recipe called Paneer Jalfrezi, made with a mix of paneer and vegetables like bell peppers, onions, tomatoes, and spices. This dish can be prepared in less than 20 minutes, making it perfect for a weeknight dinner or lunch. For an authentic restaurant-style veg jalfrezi, be sure to cut all the vegetables and paneer lengthwise and uniformly.
What is Paneer Jalfrezi?
Paneer Jalfrezi is a popular Indian dish where paneer, and vegetables such as bell peppers, onions, and tomatoes are stir-fried in a pan and seasoned with a blend of spices and herbs. The word ‘jalfrezi’ comes from the Bengali language ‘jhal’ means hot or spicy, and ‘frezi’ means suitable for a diet. Paneer Jalfrezi can be found on the menu of many Indian restaurants worldwide. It is typically served with naan, roti, or rice and is a great option for vegetarians. If you like paneer, check out more Indian Paneer Recipes
Paneer Tikka Paneer Fried Rice Paneer Biryani Paneer Pulao
Ingredients
Paneer: Homemade fresh paneer always tastes best. However, you can easily find paneer at nearby Indian grocery stores in the freezer or fridge section. Also, the paneer should be cut lengthwise. Vegetables: I used three colored bell peppers cut length-wise. You can also use other vegetables like carrots, beans, and mushrooms. Onion: Dice the onion lengthwise. Ginger and garlic: Mince them finely. Tomato: I have also diced the tomato lengthwise. Tomato puree: Used ½ cup of tomato puree prepared from 1 large tomato. Alternatively, You can also use canned tomato sauce. Spices: Use a mixture of turmeric, red chili powder, coriander powder, and garam masala. Oil (or ghee): I use olive oil for cooking. Lime juice: Squeeze the juice of half a lime/lemon into the stir-fry for added flavor. Cilantro (coriander leaves): for garnish.
How to Make Paneer Jalfrezi
In a pan, heat oil. Once the oil is hot, add cumin seeds and let them sizzle. Then add sliced onions, minced ginger, and garlic and saute for 2-3 minutes on medium heat until light brown. Next, add the spices like turmeric powder, red chili powder, coriander powder, salt, a splash of water, and saute the masala on medium-high heat for another minute. Note: Make sure to add the water else, spices will burn. Add the bell peppers and continue sautéing them for another 2-3 minutes till they are tender and cooked. Add sliced tomato and tomato puree and saute for a minute until the tomatoes soften. Finally, add the paneer and garam masala, tossing well to ensure the paneer is coated with all the spices. Cover and simmer for 2-3 minutes. You can also add Kasuri methi at this stage. Lastly, squeeze from fresh lime juice and sprinkle some freshly chopped coriander leaves. Then, the restaurant Style Paneer Jalfrezi curry recipe is ready to serve with naan or rice.
Storage Suggestions
Refrigerate: Store the leftover paneer jalfrezi sabzi in an airtight container in the fridge for up to 2-3 days. Freeze: You can store the jalfrezi in a freezer-safe airtight container for up to three months in the freezer. But I highly recommend serving this curry fresh as the texture of the paneer changes after freezing. Reheat: Reheat the paneer jalfrezi on the stovetop on low heat or in the microwave oven until heated through. If frozen, defrost for a few hours on the kitchen top before reheating.
Variations
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes. If you are on Keto Diet, serve it with keto naan, low-carb tortillas, or cauliflower rice. You can also use paneer jalfrezi as a filling in the wraps or rolls.
