0 from 27 votes
Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)
This Paneer Jalfrezi Recipe is a one pan paneer stir fry with peppers, onions, and tomatoes, cooked in a curried tomato sauce. Perfect for weeknight dinner as well as entertaining as it comes together in under 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: servings
Calories: 257 kcal
Course:
Main Course , Dinner
Cuisine:
Indian
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium red onion thinly sliced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- ¼ teaspoon ground turmeric
- 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 Kasoori Methi (dried fenugreek leaves)
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
- How to Soften Paneer
- Some store-bought paneer can be hard, here is how to soften it. Heat water, (around 115 degrees F) in the microwave. Add cubed paneer in warm water submerging all the pieces for about 8 to 10 minutes. Drain out the water completely and then add paneer to the dish.
- Variations
- Storing Leftovers
- This recipe is great to use up leftover protein and veggies for a quick weeknight meal.
- If you don't have Kashmiri red chili powder, use smoked paprika with a pinch of cayenne pepper.
- To make Jalfrezi vegan, substitute paneer with extra firm cubed tofu.
- Store leftover paneer jalfrezi in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a couple of minutes or in a skillet over medium-low heat until warmed through.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
37mg
(12%)
Sodium
704mg
(29%)
Potassium
228mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
621IU
(12%)
Vitamin C
24mg
(27%)
Calcium
298mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1servings
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.