Paneer Jalfrezi | Restaurant style paneer curry

Geetha Priyanka
Paneer Jalfrezi is a classic Indian cottage cheese curry packed with full of flavours, perfect for get together, curry night or any special occasions. This paneer jalfrezi recipe is a great choice for weekend feast as well.
5 from 6 votes
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Curries
Cuisine Indian
Servings 15 people

Ingredients
  

1 cup = 250ml ; 1 tbsp = 15ml

    Gluten free, Nut free

      For Onion Tomato Masala (base gravy)

      • 3 tbsp Oil
      • 1 tsp Cumin seeds
      • 4 large Onions finely chopped
      • 4 large Tomatoes finely chopped
      • 1 cup Tomato puree
      • 4 tbsp Ginger garlic paste
      • 2 tsp Turmeric
      • 4 tsp Chilli powder
      • 4 tsp Coriander powder
      • Salt as required

      For Jalfrezi

      • 4 tbsp Oil
      • 1 tsp Cumin seeds
      • 5-6 Dried red chillies broken
      • 4 inches Ginger cut into thin strips
      • 6 Green chillies chopped
      • 2 large Onions sliced
      • 2 large Tomatoes deseeded and sliced
      • 2 Green bell peppers deseeded and sliced
      • 4 tsp Chilli powder
      • 2 tsp Garam masala
      • 4 tbsp Tomato ketchup
      • 800 gms Paneer cut into 1 inch strips
      • handful Coriander leaves chopped

      Instructions
       

      To make onion tomato masala

      • Heat oil in a pan, add cumin seeds and saute for a minute or until it changes colour.
      • Add onions and saute for 5-6 minutes or until they are soft and translucent.
      • Now add ginger garlic paste and saute for 3 minutes or until raw aroma vanishes.
      • Add turmeric, chilli powder, salt, tomatoes and mix until well combined and cook for 3 minutes.
      • Finally mix in coriander powder, tomato puree and cook for 15-18 minutes or until oil separates.
      • Turn off the heat and transfer the masala to a bowl.

      To make paneer jalfrezi

      • Heat oil in second pan, add cumin seeds and saute for a minute.
      • Add red chillies, green chillies, ginger strips and saute for a minute.
      • Now add sliced onions and saute for couple of minutes.
      • Add sliced tomatoes and cook for a minute.
      • Now add green bell pepper slices, saute and cook for a minute.
      • Add already prepared onion tomato masala, chilli powder, tomato ketchup, garam masala and mix well.
      • Finally add paneer strips and mix until well combined.
      • Add coriander leaves and serve hot and spicy paneer jalfrezi with naan, roti, paratha.

      Video

      Notes

      I have used homemade tomato puree. You may use store bought ones if you don't have enough time to prepare tomato puree at home.
      I had to use more tomatoes as they were not so tart, you may have to reduce the tomatoes and puree quantity depending on how tart tomatoes are.
      Adjust spices as per your preferred spice levels. Jalfrezi is generally a spicy dish but feel free to customise to suit your taste buds.
      Feel free to use yellow or red pepper slices along with green peppers.
      As Paneer Jalfrezi is semi dry, it pairs well with naan, roti, paratha, kulcha.
      This recipe is sufficient for 15 people (considering party menu has 3 course meal, ie., starters, curries, rice, roti and desserts).
      Scale down the measurements as per your required quantity.
      To save time pre cut vegetables, make ahead onion tomato masala and keep them in refrigerator. Just toss the vegetables, paneer with onion tomato masala and spices on party day.
      You can freeze left over onion tomato masala (base gravy).
      Cooking time may vary depending on type of burner you use.
      I have used kashmiri chilli powder that imparts bright red colour to the dish and has less heat levels compared to cayenne peppers.
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