Paneer Jalfrezi Recipe
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
283 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Jalfrezi Recipe
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Paneer Jalfrezi is a delicious stir-fry curry that has the heavenly combination of paneer with peppers. This vegetarian restaurant style dish can be made within 20 minutes and is a perfect accompaniment for naan.
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Ingredients
- 2 tablespoon oil I used avocado oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 onion medium, about 3/4 cup, thinly sliced
- 2 cloves garlic minced
- 1/2 yellow bell pepper medium, thinly sliced
- 1/2 red bell pepper medium, thinly sliced
- 1/4 cup tomato puree
- 1/2 cup tomato chopped
- 9 ounces paneer diced in cubes
- 1 tablespoon lime juice
- cilantro leaves to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon Kashmiri red chili powder or mild paprika
- 1/2 teaspoon salt adjust to taste
Instructions
- Heat oil in a heavy-bottom saucepan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add sliced onions, garlic and fry them for about 2-3 minutes.
- Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
- Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
- Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
- Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens.
- Add the lime juice & mix into the curry.
- Garnish with cilantro and serve warm with naan, roti or paratha!
Equipments used:
Notes
- Frying the paneer: I did not fry the paneer before adding it to this recipe. If you like, you can fry it. Heat oil in a large pan. Lightly fry the paneer until it is golden brown on all sides. Remove and use in the above recipe.
- Optional ingredient: You can add dried kasoori methi along with the paneer.
- Bell Peppers: I used yellow and red bell peppers because that is what I had on hand. However, any color peppers will work in this recipe.
- Make it Vegan: To make this curry vegan, you can use extra firm tofu.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
9g
(3%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Cholesterol
42mg
(14%)
Sodium
327mg
(14%)
Potassium
242mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
934IU
(19%)
Vitamin C
55mg
(61%)
Calcium
323mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 327mg | 14% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 55mg | 61% |
| Calcium | 323mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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