Paneer Jalfrezi - a classic spicy curry packed full of flavours, perfect for get together, curry night or any special occasions. This restaurant-style paneer jalfrezi recipe gets ready in less than 30 minutes, makes a great choice for a weekend feast and pairs well with naan or rice.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
What is Jalfrezi?
Jalfrezi is one of the most popular dishes in Indian restaurants in the UK. In terms of heat levels(chilli-hot) Jalfrezi is generally misunderstood as 'medium hot curry' in most of the Indian restaurants, but actually it is a spicy curry. In fact, the word is derived from Bengali where 'Jhal' means spicy.
The vegetarian version Paneer Jalfrezi is a tangy and spicy semi-dry dish where paneer is cooked with onion, tomato, green chillies, bell peppers and spices. Jalfrezi is a delicious, crowd-pleasing curry for any special occasions and a perfect fuss-free dish to have as part of the party buffet spread. The base gravy can be made ahead and toss the paneer and sliced vegetables just before you plan to serve your guests. This paneer recipe will impress your guests and make them think you have spent hours in the kitchen!
Paneer Jalfrezi Recipe Variations
Fresh tomato puree can be substituted with canned chopped tomatoes.
For vegan version, swap tofu for paneer.
You can substitute tomato ketchup with tomato paste, sugar and vinegar.
You can add a few red chillies to make curry spicier. Break them into two or three pieces and then fry them with cumin.
You can use half oil and half butter to enhance the flavour of paneer curry.
How to Serve Paneer Jalfrezi
Jalfrezi pairs well with naan, paratha, kulcha or any flatbread.
More Paneer Recipes
Watch How to Make Paneer Jalfrezi
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Vegetables: onion (chopped and sliced), tomato (puree and sliced), ginger-garlic paste, sliced ginger, sliced mixed peppers (capsicum), green chilli, coriander.
Spices and Condiments: cumin, turmeric, chilli powder/cayenne pepper, coriander powder, garam masala, salt, tomato ketchup.
Paneer: I have used store bought paneer but you can use fresh homemade ones.
1. Heat oil in a pan over medium heat, add cumin seeds and saute for a minute or until it changes colour.
2. Add chopped onion, ginger-garlic paste, green chilli and saute for 5-7 minutes until the onion starts browning.
3. Put tomato puree, dry spices, salt, mix well and cook for 5 minutes or until oil separates from the onion-tomato gravy.
4. Mix in tomato ketchup and cook for a minute.
5. Stir in sliced onion, tomato, mixed peppers (capsicum) and saute for 2 minutes.
6. Add paneer and mix gently until well combined. finish off with coriander.
Serve spicy and tasty jalfrezi curry with rice or naan.
Tips and Tricks
Ensure mixed peppers (capsicum) are just half cooked so that the raw aroma vanishes and it retains its crunchiness.
The quality of paneer determines the texture and softness of paneer. Ensure the paneer is fresh and not expired.
If the paneer is hard, cut and soak them in warm water for 5-10 minutes to make it soft.
I have used homemade tomato puree. You may use store-bought ones if you don't have enough time to make it at home.
Adjust spices as per your preferred spice levels. Jalfrezi is generally a spicy dish but feel free to customise to suit your taste buds.
Scale up the measurements as per your required quantity.
To save time pre-cut vegetables, make-ahead onion tomato masala and keep them in the refrigerator. Toss the sliced vegetables and paneer with onion tomato masala just before you plan to serve. Check the seasoning and adjust to your taste.
More Restaurant Style Recipes
Paneer Jalfrezi | Restaurant style paneer curry
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon =5ml
- 3 tablespoon Oil
- 1 teaspoon Cumin seeds
- 81 gm Onions finely chopped
- 1 teaspoon Ginger garlic paste
- 1 Green chillies slit
- 95 gm Tomato puree
- ¼ teaspoon Turmeric
- 1.5 teaspoon Chilli powder/ Cayenne Pepper
- ½ teaspoon Coriander powder
- 1 teaspoon Garam masala
- Salt as required
- 57 gm Tomato ketchup
- 42 gm Onions sliced
- 56 gm Tomatoes deseed and sliced
- 118 gm Mixed bell peppers /Capsicum deseed and sliced
- 1 inch Ginger cut into thin strips
- 200 gms Paneer cut into 1 inch strips
- handful Coriander leaves chopped
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips at the bottom of the recipe for extra info and help.
- Heat oil in a pan over medium heat, add cumin seeds and saute for few seconds. Let them sizzle and change colour.
- Add chopped onion, ginger-garlic paste, green chilli and cook for 5-7 minutes or until the onion starts browning.
- Put tomato puree, dry spices, salt, mix well and cook for 5 minutes or until oil separates from the onion-tomato gravy.
- Mix in tomato ketchup and cook for a couple of minute.
- Stir in sliced onion, tomato, mixed bell peppers (capsicum) and saute for 2 minutes.
- Add paneer and mix gently until well combined.
- Finally add chopped coriander and switch the flame off.
- Serve spicy and tasty paneer jalfrezi with naan or rice.
KEEP IN TOUCH
Do let me know if you make this easy jalfrezi curry. I love to get feedback from readers.
Note: This post was originally published on 27/12/2018. Now updated with new images and video.