5 from 27 votes
Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)
This paneer jalfrezi features paneer cubes stir-fried with bell peppers, tomatoes, and a blend of Indian spices. The dish balances tender paneer with crisp vegetables in a lightly spiced tomato-based sauce. It works well as a weekday main paired with parathas or naan, offering a colorful and hearty vegetarian option.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
servings
Calories:
257 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 servings
Amount Per Serving
Calories 257
% 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.