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Paneer Jalfrezi served in a white bowl with roti, salad and more jallfrezi in the background
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Paneer Jalfrezi

A specialty of Eastern India, Paneer Jalfrezi is a delicious vegetarian and gluten-free recipe made with Indian cottage cheese (Paneer) and vegetables. Serve it with naan, roti, paratha, or any Indian bread of your choice, it tastes amazing.
Course Main Course
Cuisine East Indian, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people
Calories 285kcal

Ingredients

  • 1.5 cups Paneer cubes
  • 1.5 cups diced bell pepper use any color of your choice
  • 1 cup diced carrot
  • 1/2 cup French beans cut into 1-inch pieces
  • 1 medium-sized onion thinly sliced
  • 1 medium-sized tomato finely chopped
  • 1 medium-sized tomato sliced
  • 5 cloves garlic finely chopped
  • 1-inch piece of ginger thinly sliced
  • 1 tbsp lime juice
  • 1/4 cup chopped coriander leaves
  • 1 tbsp tomato paste optional
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds (kalonji) optional but recommended
  • 1/2 tbsp coriander powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon dried fenugreek leaves powder (kasoori methi)
  • Salt as per taste
  • 1.5 tbsp mustard oil/ any other cooking oil of your choice
  • 1/4 cup water

Instructions

  • Heat oil in a pan and add cumin seeds and nigella seeds.
  • Once the seeds start spluttering, add chopped garlic and saute until the raw smell goes away.
  • Add sliced onion and salt. Cook until onion turns golden brown.
  • Next, add turmeric, red chili powder, and coriander powder. Saute for a few seconds. If you feel that the spices are burning add 2-3 tablespoons of water.
  • Add finely chopped tomatoes. Cover the pan and cook till tomatoes turn mushy and change color.
  • Add tomato paste, mix, and cook for about a minute.
  • Add beans and carrot. Saute for 1-2 minutes and then add around 1/4 cup water. Cover the pan and let the vegetables cook for 3-4 minutes. They should be cooked but remain crunchy.
  • Next, add bell pepper and saute for 3-4 minutes.
  • Finally, add tomato slices, paneer, and ginger slices. Mix, and cover the pan. Cook covered for about 2 minutes and then switch off the gas.
  • Add lime juice and garnish with coriander leaves.
  • Serve hot with roti/ naan or paratha.

Notes

  1. Generally, in Paneer Jalfrezi Paneer and vegetables are cut in long pieces. Since I have used frozen paneer that comes in small cubes, I have cut all the vegetables in a similar size. You can choose whichever shape you prefer.
  2. If possible, use fresh paneer. It will be softer and creamier.
  3. Don’t overcook the vegetables, they should be slightly crunchy.
  4. Vegans may either skip Paneer or replace it with mushrooms or tofu.
  5. Adjust the chili quantity as per your heat tolerance level.
  6. This dish tastes even better the next day when Paneer soaks all the flavors so you can make it in advance.

Nutrition

Calories: 285kcal | Carbohydrates: 13g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 71mg | Potassium: 377mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5090IU | Vitamin C: 50mg | Calcium: 360mg | Iron: 1mg