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

Diet Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 190kcal

Author Vandana Chauhan

Equipment

1 Cooking pot

Ingredients

200 grams paneer cut into long rectangular pieces
1.5 cups diced bell pepper cut into long rectangular pieces
1 cup diced carrot cut into long rectangular pieces
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 deseed and cut into bite-size pieces
3-4 cloves garlic minced
1-inch piece of ginger thinly sliced
1 tablespoon lime juice adjust to taste
¼ cup chopped cilantro
1 teaspoon tomato paste optional
½ teaspoon cumin seeds
½ teaspoon nigella seeds (kalonji)
½ tablespoon coriander powder
1 tablespoon dried fenugreek leaves
½ teaspoon kashmiri red chili powder adjust to taste
¼ teaspoon turmeric powder
Salt as per taste
1 tablespoon mustard oil/ any other cooking oil of choice

Instructions

Heat oil in a cooking pot. Add cumin seeds and nigella seeds.
Once the seeds start spluttering, add sliced onion and cook until the onion starts turning brown.
Add minced garlic and saute for about a minute or until the raw smell of garlic goes away.
Next, add turmeric powder, red chili powder, and coriander powder. Saute for a few seconds.
Add finely chopped tomatoes and salt. Mix and cook until the tomatoes turn soft.
When the tomatoes are nicely cooked add tomato paste and cook for about a minute.
Add beans and carrot. Cook for 5-6 minutes or until the vegetables are cooked but still crunchy. If required, you may add around 3-4 tablespoons of water. It will also fasten the cooking process.
Next, add bell pepper and saute for another 4-5 minutes.
Finally, add diced tomato, paneer, ginger slices, and crushed kasoori methi. Mix everything and cover the pan. Cook covered for about 2 minutes and then switch off the stove.
Add lime juice and roughly chopped cilantro. Mix.
Serve hot with roti/ naan or paratha.

Notes

Generally, in paneer jalfrezi, paneer and vegetables are cut into long pieces. You can choose whichever shape you prefer just cut them into same size pieces.
If possible, use fresh paneer instead of the frozen one. Fresh paneer 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.
This dish tastes even better the next day when paneer soaks all the flavors so you can make it in advance.
More recipe tips and tricks are given in the post above. Please follow them to make this recipe.

Nutrition