This Paneer Jalfrezi Recipe is a stir-fry of paneer with peppers, onions, and tomatoes, cooked with warm curry spices in a tomato sauce. This vegetarian one-pan Jalfrezi recipe is perfect for a weeknight dinner as it comes together in under 30 minutes.
Jalfrezi oftentimes has been known as an easy recipe to use up leftover meat and protein to make an Indian-style stir-fry. This recipe is one of my quick and simple go-to recipes in my dinner collection when I need to feed my family quickly. I love that I always usually have all the ingredients on hand in my kitchen.
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What is Jalfrezi?
Jalfrezi means “hot-fry” and is a curry stir-fry recipe using a protein, like Paneer or chicken, plus onions, peppers, and tomatoes. In this version of jalfrezi, I am using paneer with vegetables tossed in a nicely spiced tomato sauce.
The history behind the Jalfrezi recipe is unique. Jalfrezi was supposedly created in Bengal by the governor during the British Raj but now is known as being very popular in the United Kingdom. The jalfrezi recipe took off in British cookbooks that originally used jalfrezi as a method for using up leftover meats and veggies and turned them into an Indian curry stir-fry recipe.
While many curries in the Indian culture can take hours to make, this recipe for paneer jalfrezi is a quick-cooking curry recipe that is all made in one pan on the stove in a matter of minutes. In this recipe, we are using paneer as the protein, which I also like to call Indian cottage cheese.
What is Paneer?
Paneer is a simple, mild white cheese used in Indian cuisine as a protein in many recipes. Paneer can be store-bought or simply homemade like with my paneer recipe that only has two ingredients, whole milk and lemon juice. I love using paneer in this jalfrezi recipe since its simple flavor lets the warm spices in the curry tomato sauce shine.
Indian cottage cheese is my nickname for paneer, thanks to its creamy texture that is so versatile. Paneer can be used in savory meals like paneer makhani, vegetable and paneer biryani, and Instant Pot palak paneer as well as desserts, like rasmalai.
Ingredients in Paneer Jalfrezi Recipe
- Cumin Seeds: A more powerful flavor of cumin that adds great warmth and an almost peppery flavor. When toasted in oil, these seeds release their flavor into the base of the curry sauce.
- Red Onion: You can also use yellow onion here, I love the sharp flavor and color of the red onion with the paneer and peppers.
- Garlic and Ginger: Make a flavorful base for the curry sauce with a slight hint of spice from the ginger.
- Kashmiri Red Chili Powder: My favorite chili powder thanks to its bright red color and warm spice. You can substitute this chili powder with smoked paprika and a pinch of cayenne pepper.
- Turmeric: Earthy and warm in flavor to balance the spice plus adds brightness to the red tomato-based sauce. Turmeric provides great anti-inflammatory properties as well.
- Coriander: A warming spice that has a bit of a citrus and floral flavor that really brings together the other spices in the jalfrezi.
- Tomato paste: Essential in making the rich tomato sauce of the jalfrezi. Tomato paste is much more concentrated in flavor than crushed or diced canned tomatoes
- Green and Red Bell Peppers: Classic to the jalfrezi recipe, the peppers add crunch and a bit of vegetable sweetness to the stir-fry.
- Fresh Tomato: Another vegetable added in, adding some fresh tomato flavor to the concentrated sauce with the tomato paste.
- Paneer: Use store-bought or make my homemade paneer recipe. You can also use other proteins such as chicken for this recipe.
- Fresh Cilantro: I love adding fresh herbs at the end and cilantro brightens this whole dish as a garnish in each bite.
- Lemon Juice: Adding lemon juice at the end is the acid that amplifies every flavor in this Jalfrezi recipe.
- Kasoori methi: Also known as fenugreek adds a finishing savory nutty note to the curry sauce.
How to Make Paneer Jalfrezi
- Heat the oil in a medium heavy-bottomed skillet. Add the onions and cook for 4 to 5 minutes or until they turn soft and translucent. Add the garlic and ginger and cook another minute until aromatic.
- Add the turmeric, Kashmiri red chili powder, ground coriander, and kosher salt.
- 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.
- Garnish with lemon juice, Kasoori methi, and cilantro. Mix well to combine.
Serving
Serve the curried paneer with vegetables with parathas or griddled naan. I have a recipe for homemade paranthas that is so easy and delicious to make. For the naan, I love to buy store-bought mini naan, brush it with ghee and griddle over medium-low heat for a couple of minutes per side until warmed through.
Storing
Store the paneer jalfrezi in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a couple of minutes or in a skillet on the stove over medium-low heat until warmed through.
FAQs
Paneer jalfrezi also known as curried paneer with vegetables. It is a stir-fry style curry dish using paneer cheese with vegetables like onion, tomatoes, and bell peppers. The paneer and veggies are cooked in a warm spiced tomato sauce.
Jalfrezi means “hot-fry” and is very popular in the UK on Indian menus. The stir-fry curry paneer recipe has been said to be originally created in Bengal as a way to use up leftover proteins and vegetables. The Jalfrezi-style recipe is a quick-cooking curry recipe rather than a slow-cooking curry recipe.
Indian Jalfrezi can be very spicy depending on the heat of the chilies or chili powder used. You can make the recipe as mild or spicy as you desire. I like to make it with mild Kashmiri chili powder which adds a beautiful orange hue to the dish without excess heat.
Jalfrezi is a stir-fry-style curry dish that is popular in the UK. It uses a protein, such as chicken or paneer, cooked with onions, bell peppers, and tomatoes in a spiced tomato sauce.
More Indian Vegetarian Curry Recipes
Recipe
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.
Servings: 4 servings
Calories: 257kcal
Ingredients
To Garnish
Instructions
Heat the oil in a medium heavy-bottomed skillet.
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.
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.
Notes
- 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.
- 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.
Nutrition
Calories: 257kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 704mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 24mg | Calcium: 298mg | Iron: 1mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
