Paneer Jalfrezi Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 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
Description
This Paneer Jalfrezi recipe combines cubed paneer with sautéed onions, garlic, and sliced red and yellow bell peppers, flavored with a blend of turmeric, coriander, and Kashmiri red chili powder. The base includes both tomato puree and chopped tomatoes, which meld during cooking to form a slightly thickened sauce that coats the ingredients.
Cooking starts by tempering cumin seeds in oil, then frying the onions and garlic before adding spices and peppers. The paneer is stirred in last to soften it slightly but retain its shape. A splash of lime juice added at the end adds acidity and freshness, balancing the savory spices.
The dish is garnished with cilantro leaves and served warm, traditionally paired with Indian flatbreads such as naan, roti, or paratha, making it suitable as a vegetarian main or side dish.
Paneer can be optionally fried before adding for a golden crust. Different colored bell peppers can be used as preferred. For a vegan version, firm tofu can replace paneer effectively.
Ingredients
- 2 tablespoon neutral cooking oil I used avocado oil, generic cooking oil
- 1 teaspoon cumin seeds aka 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 to garnish, leaves
Spices
- 1/4 teaspoon turmeric powder ground, aka 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!
Notes
- Frying paneer before adding enhances texture with a golden crust but is optional.
- You can substitute other colored bell peppers based on availability or preference.
- For a vegan alternative, replace paneer with extra firm tofu.
- Dried kasoori methi can be added with paneer for additional flavor layering.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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