Paneer Jalfrezi

Paneer Jalfrezi is a delicious vegetarian and gluten-free recipe from the Eastern region of India. It is made by cooking vegetables and paneer with a special blend of Indian spices. This easy Indian recipe gets ready in just 30 minutes.

Course Main Course

Cuisine East Indian, Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 285kcal

Author Vandana Chauhan

Ingredients

1.5 cups Paneer cubes
1.5 cups diced bell pepper use any color of your choice
1 cup diced carrot
½ 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
¼ cup chopped coriander leaves
1 tbsp tomato paste optional
½ teaspoon cumin seeds
½ teaspoon nigella seeds (kalonji) optional but recommended
½ tbsp coriander powder
½ teaspoon kashmiri red chili powder
¼ teaspoon turmeric powder
¼ teaspoon dried fenugreek leaves powder (kasoori methi)
Salt as per taste
1.5 tbsp mustard oil/ any other cooking oil of your choice
¼ 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 ¼ 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

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.
If possible, use fresh paneer. It will be softer and creamier.
Don’t overcook the vegetables, they should be slightly crunchy.
Vegans may either skip Paneer or replace it with mushrooms or tofu.
Adjust the chili quantity as per your heat tolerance level.
This dish tastes even better the next day when Paneer soaks all the flavors so you can make it in advance.

Nutrition