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Paneer Jalfrezi

Paneer Jalfrezi

Mayura
Paneer Jalfrezi is a delicious, easy, and one-pot stir fry curry. It makes a perfect crowd pleaser for get-togethers!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Curry, Main Course, Side Dish
Cuisine Indian
Servings 7
Calories 200 kcal

Ingredients
  

For Stir Fry

  • 300 grams Paneer/Indian cottage cheese
  • 1/2 medium Onion sliced lengthwise
  • 8-10 Cauliflower florets
  • 6-7 Green beans sliced lengthwise into 3 pieces
  • 1 large Carrot sliced lengthwise
  • 1/2 medium Green bell pepper sliced lengthwise
  • 1/2 medium Orange bell pepper sliced lengthwise
  • 1/2 medium Yellow bell pepper sliced lengthwise
  • 1/4 cup Green peas fresh/frozen
  • 2-3 Green chillies cut a slit at the center

For Gravy

  • 1 large Onion finely chopped
  • 2 large Tomatoes chopped
  • 1/2 inch Ginger paste
  • 2 large Garlic cloves paste
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric Powder/Haldi
  • 2 tsp Coriander Powder/Dhania powder
  • 1/2 tsp Cumin Powder/Jeera powder
  • 3/4 tsp Garam masala
  • 1 tbsp Kasoori methi crushed
  • 1 tbsp Tomato ketchup
  • 1 tsp Sugar
  • 1.5 tsp Salt or as required
  • 4 tsp Oil divided

Instructions
 

  • In a large pan, heat 1 tsp oil on medium heat. Add cauliflower florets, green beans, and sauté them for 3-4 minutes or until you see brown spots on them.
  • Mix carrots, bell peppers, green chillies, onions, green peas, and sauté for 2-3 minutes. Transfer the veggies to a plate.
  • In the same pan, heat 3 tsp oil, chopped onions, and sauté for a minute. Add ginger,  garlic, and cook for 30 seconds.
  • Combine tomatoes, salt, and cook for 7-10 minutes on low heat, stirring halfway until it becomes mushy. Add 1-2 tbsp water if needed.
  • Mix tomato ketchup, Kashmiri red chili powder, red chilli powder, turmeric powder, coriander powder, and cumin powder. Add 2 tbsp of water so the spices will not burn. Cook for a minute.
  • Add garam masala, sugar, mix, and 1 cup water. Cook the gravy for 5 minutes on medium heat.
  • Lower the heat, add crushed kasoori methi, paneer, and cook for 2-3 minutes by covering the pan with a lid. This will soften the paneer.
  • Transfer the veggies to the pan, add 3 tbsp water, cook it for 2-3 minutes, and serve.

Notes

  • Slice all the stir-fry vegetables and paneer lengthwise.
  • Cook all the veggies without losing their crunchiness and color. Do not overcook them.
  • Use fresh paneer for the recipe. Simmering the paneer in the gravy for 2-3 minutes is very essential to soften it without losing its shape. You may stir fry the paneer in some oil on a skillet until you see light brown spots on them.
  • Prepare a fresh ginger garlic paste to make the gravy. I always use a pestle and mortar which makes a lot of difference for the best tasting recipes.
  • Cooking the tomatoes on a low flame is very important. Don’t rush or your jalfrezi will not taste good.
  • Add pressed tofu instead of paneer in the recipe for a vegan friendly and dairy-free dish.
  • You can completely skip adding paneer in the recipe and increase the amount of vegetables to make Vegetable Jalfrezi.
  • Adjust the spice level according to your taste. You can skip adding green chillies and increase the amount of red chilli powder if you wish.
Keyword Jalfrezi, Paneer Jalfrezi, Vegetable Paneer Jalfrezi, Veg Jalfrezi