Easy Paneer Jalfrezi Recipe

Ingredients

Vegetables: onion (chopped and sliced), tomato puree and tomato (sliced), ginger-garlic paste, sliced ginger, sliced yellow, green and red bell peppers(capsicum), green chilli and fresh coriander leaves.

Spices and Condiments: cumin, turmeric powder, red chili powder/cayenne pepper, coriander powder, garam masala, salt and tomato ketchup.

Paneer: I have used store bought paneer but you can use fresh homemade ones.

How to make paneer jalfrezi?

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 onions, ginger-garlic paste, green chilli and saute for 5-7 minutes until the onion starts browning.

3. Put tomato puree, turmeric, red chilli powder, coriander powder, garam masala, 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. Now reduce the flame to low heat, add paneer and mix gently until well combined. finish off with chopped coriander leaves.

Serve spicy and tasty jalfrezi curry with rice or naan, spinach chapati or moringa leaves paratha.

Variations and Substitutions

Fresh tomato puree can be substituted with canned chopped tomatoes.

For a 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 the 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.

I have used homemade tomato puree. You may use store-bought ones if you don’t have enough time to make it at home.

Serving Suggestions

Jalfrezi pairs well with naan, paratha, kulcha or any flatbread.

This semi-dry dish goes well with flavoured rice dishes – jeera rice, vegetable pulao and saffron rice and matar pulao.

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 it in warm water for 5-10 minutes to make it soft.

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 it to your taste.

Notes

Adjust spices as per your preferred spice levels. Jalfrezi is generally a spicy dish, but feel free to customise it to suit your taste buds.

Scale up the measurements as per your required quantity.

Storage

Fridge: This easy paneer jalfrezi stays good for 2-3 days in the fridge if stored properly in a clean airtight container. 

Freezer: Make a big batch ahead of time. Once the curry cools down, divide it into required portions in freezer-safe containers and store them in the freezer. 

Defrost: Thaw the paneer curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat in the microwave or in a saucepan on the stovetop until piping hot.