Paneer Jalfrezi is a delicious and vibrant Indian curry that features paneer (Indian cottage cheese) cooked with a medley of colorful vegetables in a tangy, spiced gravy. This dish is a perfect blend of flavors—tangy, spicy, and slightly sweet—making it a popular choice for vegetarians and anyone looking for a hearty, flavorful meal. Whether you serve it with roti, naan, or rice, Paneer Jalfrezi is sure to become a favorite in your home.
Why You’ll Love This Recipe
Paneer Jalfrezi is a vibrant and flavorful dish that brings together the soft, creamy texture of paneer with the freshness of sautéed bell peppers, onions, and tomatoes. The tangy tomato-based sauce with a blend of spices creates a rich, savory curry that complements the paneer beautifully. It’s quick to prepare, healthy, and easily customizable, making it an excellent option for a weeknight dinner or a special meal for guests. Plus, it’s a great way to enjoy the goodness of paneer with fresh vegetables and aromatic spices.
Ingredients
- 250g paneer, cubed
- 2 tablespoons oil (vegetable or mustard oil works well)
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 1 medium tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 tablespoon vinegar (optional, for tanginess)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- 1-2 green chilies, slit (optional, for extra heat)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the paneer: If you’re using store-bought paneer, you can gently fry the cubes in a pan with a little oil until they’re lightly golden, or you can leave them plain if you prefer. Set aside.
- Sauté the vegetables: Heat oil in a large pan over medium heat. Add the sliced onions and sauté until they become soft and slightly golden, about 4-5 minutes. Add the sliced bell peppers and cook for another 2-3 minutes until they soften slightly but still retain some crunch.
- Add the spices: Add the ginger-garlic paste and cook for 1 minute until fragrant. Stir in the turmeric powder, cumin powder, coriander powder, and red chili powder. Cook the spices for another 1-2 minutes to allow the flavors to develop.
- Add tomatoes and cook: Add the chopped tomatoes to the pan and cook until they soften and the oil begins to separate from the mixture, about 5 minutes. If the mixture starts to stick, you can add a little water to prevent burning.
- Combine paneer and spices: Add the paneer cubes to the pan and mix gently to coat them in the spices and vegetables. Add salt to taste and stir in the garam masala.
- Add vinegar (optional): For a tangy kick, stir in the vinegar. If you like the curry a little more tangy, you can add more, or you can skip this step if you prefer a milder flavor.
- Simmer and garnish: Let the paneer cook for another 5-7 minutes on low heat, allowing the flavors to meld together. If the curry becomes too dry, you can add a little water to create a desired consistency. Garnish with freshly chopped cilantro and slit green chilies if desired.
- Serve: Serve hot with roti, naan, or rice for a satisfying meal.
Servings and timing
- Servings: 3-4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version: Increase the amount of green chilies or add a pinch of cayenne pepper for extra heat.
- Vegan version: Replace the paneer with tofu or tempeh for a vegan alternative.
- Add more vegetables: You can add additional vegetables like carrots, peas, or zucchini to make the dish even more colorful and nutritious.
- Gravy version: If you prefer a saucier dish, you can add more tomatoes and water to create a thinner gravy. Adjust the seasoning accordingly.
Storage/reheating
- Storage: Store leftover Paneer Jalfrezi in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: You can freeze this dish for up to 2 months. To reheat, let it thaw in the refrigerator overnight and reheat on the stovetop over low heat, adding a little water to adjust the consistency.
- Reheating: Reheat the dish in a pan on medium-low heat, stirring occasionally until heated through. You can also microwave it if you’re in a hurry.
FAQs
1. Can I use frozen paneer?
Yes, you can use frozen paneer. Just make sure to thaw it completely before use and drain any excess water.
2. Can I use a different type of bell pepper?
Yes, you can use any color of bell pepper—green, red, yellow, or orange—depending on your preference.
3. Can I make Paneer Jalfrezi ahead of time?
Yes, Paneer Jalfrezi tastes even better the next day as the flavors have time to meld. Prepare it ahead of time and store it in the refrigerator for up to 2-3 days.
4. How do I make the dish less spicy?
If you prefer a milder dish, simply reduce the amount of chili powder, green chilies, and red pepper flakes. You can also omit the garam masala or use a mild curry powder.
5. Can I make this dish without tomatoes?
While tomatoes provide the base for the sauce, you can use a little bit of tomato paste or even replace them with bell peppers or carrots for a different flavor profile.
6. Can I add more protein to this dish?
Yes, you can add additional protein sources like chickpeas, paneer, or even chicken if you’re not strictly vegetarian.
7. Is this dish gluten-free?
Yes, Paneer Jalfrezi is naturally gluten-free. Just be sure to check your garam masala or any other spice blends to ensure they’re gluten-free.
8. Can I use cashew cream instead of cream for a vegan version?
Yes, for a creamy texture, you can use cashew cream or coconut milk to replace the dairy.
9. Can I use canned tomatoes instead of fresh?
Yes, you can use canned diced tomatoes. Just be sure to adjust the amount of salt and seasoning since canned tomatoes can sometimes be more acidic.
10. Can I serve this dish with rice?
Yes, Paneer Jalfrezi pairs beautifully with steamed basmati rice, cauliflower rice, or quinoa for a low-carb alternative.
Conclusion
Paneer Jalfrezi is a flavorful, satisfying, and colorful dish that brings together paneer and vegetables in a tangy, spiced curry. With its aromatic spices, tender paneer, and crisp vegetables, it’s perfect for any occasion and can be customized to suit your taste. Whether you’re serving it with naan, roti, or rice, this dish will be a hit with anyone who loves Indian cuisine!
Print
Paneer Jalfrezi
- Total Time: 30 minutes
- Yield: undefined
- Diet: Vegetarian
Description
Paneer Jalfrezi is a flavorful Indian curry made with paneer, bell peppers, onions, and tomatoes, all cooked in a tangy, spiced gravy. This vibrant dish is rich in flavor and perfect for vegetarians, offering a hearty and satisfying meal.
Ingredients
- 250g paneer, cubed
- 2 tablespoons oil (vegetable or mustard oil works well)
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 1 medium tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 tablespoon vinegar (optional, for tanginess)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- 1–2 green chilies, slit (optional, for extra heat)
Instructions
- Prepare the paneer: If using store-bought paneer, fry the cubes in a pan with a little oil until lightly golden, or leave them plain. Set aside.
- Sauté the vegetables: Heat oil in a large pan over medium heat. Sauté onions until soft and golden (4-5 minutes), then add bell peppers and cook for another 2-3 minutes.
- Add the spices: Add ginger-garlic paste, cook for 1 minute, and then stir in turmeric, cumin, coriander, and chili powder. Cook for 1-2 minutes to blend the flavors.
- Cook the tomatoes: Add chopped tomatoes and cook until softened, about 5 minutes. Add a little water if needed to prevent sticking.
- Combine the paneer and spices: Add the paneer cubes to the pan, mixing gently to coat with the spices. Season with salt and stir in garam masala.
- Add vinegar (optional): Stir in vinegar for a tangy kick, adjusting to taste.
- Simmer and garnish: Let the curry simmer for 5-7 minutes on low heat, adding water if needed to adjust the consistency. Garnish with cilantro and slit green chilies.
- Serve: Serve hot with roti, naan, or rice.
Notes
- Spicy version: Add more green chilies or cayenne pepper for extra heat.
- Vegan option: Replace paneer with tofu or tempeh for a vegan version.
- Add vegetables: Include carrots, peas, or zucchini for more color and nutrition.
- Gravy version: Add extra tomatoes and water for a saucier curry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg