Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
servings
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Calories
257 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)
Description
Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry) combines cubed paneer with sautéed onions, bell peppers, and tomatoes. The recipe uses spices like turmeric, Kashmiri red chili powder, and coriander to create a vibrant and mildly spiced sauce enriched by tomato paste and fenugreek leaves. Cooking involves sautéing spices and vegetables, then adding paneer to warm through without losing its shape.
The texture contrasts soft but firm paneer with tender-crisp bell peppers and onions. The tomato and spice base provides a bright savory flavor, balanced by a squeeze of lemon juice and fresh cilantro garnish. The dish can be served alongside Indian breads like parathas or griddled naan for a complete vegetarian meal.
This recipe also suggests soaking store-bought paneer in warm water to soften it if needed. If desired, paneer can be swapped with firm tofu for a vegan version. Leftovers keep well refrigerated for a few days and can be reheated gently to retain texture.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 red onion thinly sliced, medium
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- ¼ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- ¼ cup water
- ½ green bell pepper thinly sliced into 2-inch pieces
- ½ red bell pepper thinly sliced into 2-inch pieces
- 1 tomato thinly sliced
- 8 ounces paneer cut into ½-inch X 1-inch pieces (See notes)
To Garnish
- 1 tablespoon lemon juice
- ¼ cup cilantro finely chopped
- ½ tablespoon fenugreek leaves dried, aka Kasoori Methi
Instructions
- Heat the oil in a medium heavy-bottomed skillet. Add cumin seeds and allow them to sizzle for about 30 seconds.
- Add the onions and cook for 4 to 5 minutes or until they are softened and translucent.
- Add the garlic and ginger and cook another minute until aromatic.
- Add the turmeric, Kashmiri red chili powder, coriander, and salt. Mix well.
- Add the tomato paste and water and mix well to combine.
- Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite.
- Add the tomato and paneer and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.
- Serve garnished with lemon juice, Kasoori methi, and cilantro. Mix well to combine and serve with parathas or griddled naan.
Notes
- Soften firm paneer by soaking cubes in warm water (around 115°F) for 8 to 10 minutes before cooking.
- Substitute smoked paprika with a pinch of cayenne if Kashmiri red chili powder is unavailable.
- Paneer jalfrezi pairs well with parathas or griddled naan breads.
- Store cooked leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or microwave.
- For a vegan version, replace paneer with extra firm cubed tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 37mg | 12% |
| Sodium | 704mg | 29% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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