Tastes as good as it looks, this spicy, hot Paneer Jalfrezi recipe is really simple to make and is ready in a jiffy. This easy Paneer Jalfrezi doesn’t require any grinding nor does it need any fancy ingredients that aren’t easily available at hand in your kitchen.
The dish that originated in West Bengal (a state in eastern India) is a combination of soft paneer with crunchy, stir-fried veggies and fiery spices. It is so delicious that even ardent meat eaters will become its fan.
This tasty dry Paneer dish is ideal for busy mid-week meals as well as a starter or main course for parties.
Check out how to make Paneer Jalfrezi in a quick video below.
Quick, easy to follow video of perfect Paneer Jalfrezi recipe:
This flavourful curry is a popular option for ones wanting a spicy vegetarian Indian dish.
For making this Paneer recipe, finely chopped onions and tomatoes are first be sautéed along with some ginger garlic paste, red chilli powder and salt until they turn soft and mushy and this is kept aside.
Then a tempering is prepared and sliced onions, green peppers (capsicum), deseeded tomatoes are added to the pan (you can use the same pan that was used to sauté onions and tomatoes) along with sautéed onions and tomatoes that were kept aside. This is then seasoned with a mix of spices including chilli powder, coriander powder and garam masala to add a depth of flavour.
I like to use Kashmiri chilli powder as it gives a nice bright red colour to this Paneer dish. You can use normal chilli powder as well if you don’t have Kashmiri chilli powder but remember to REDUCE the quantity so that it doesn’t become too spicy!
If you are not used to having spicy food you can always reduce and adjust the level of heat in this dish to your liking.
I also like to include lemon juice and tomato ketchup in this Paneer recipe as they add a bit of tanginess and sweetness to this dish making flavours contrasting as well as interesting.
Keep Vegetables Crunchy
A main factor that separates this Paneer Jalfrezi from many other Paneer dishes / Paneer curries are the CRUNCHY vegetables.
Vegetables (sliced onions, bell peppers/capsicum and tomatoes) have to stay CRUNCHY in this dish. So cook them just for a while (no more then 30 secs) before adding the Paneer or vegetables might loose their crunch and this dish won’t taste the way it should.
The key to having a successful Paneer Jalfrezi is having a combination of soft paneer (cottage cheese) with fresh crunchy vegetables and a mix of spices that add contrasting texture and bold flavours to this dish.
This delicious, quick, filling and healthy vegetarian meal is typically served as a main course, but as it’s a semi-dry dish it can also be enjoyed as a starter. You can even wrap Paneer Jalfrezi up in a roti / paratha / chapati and make kathi rolls out of it or stuff it between bread slices to make a sandwich.
If you are looking for a spicy yet delicious Paneer dish and want to try something different apart from usual Matar Paneer, then look no further. This tasty Paneer Jalfrezi won’t disappoint. Try it today to discover the bold flavours and contrasting textures of this vegetarian Indian curry.
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Step-by-step instructions with photos for Perfect Paneer Jalfrezi:
• Heat a pan on medium setting and add 1 TBSP oil, ginger garlic paste, finely chopped onions and cook till onions turn soft and shiny.
• Then add finely chopped tomatoes, red chilli powder, ½ tsp salt and cook till tomatoes turn soft and mushy. Remove and keep this aside.
• In the same pan add 1 TBSP oil, cumin seeds, dry red chilli, green chilli, ginger juliennes, sliced onions and cook just for 30 secs.
• To this add green peppers, deseeded and sliced tomatoes, sautéed onions & tomatoes, turmeric powder, Kashmiri chilli powder, coriander powder, lemon juice, 1 tsp salt, water, tomato ketchup, garam masala, mix well and cook just for 30 secs.
• Cook ONLY for 30 secs. Onions, peppers and tomatoes should still have a CRUNCH to them.
• Finally add paneer and cilantro and mix.
• Delicious and spicy Paneer Jalfrezi is ready. Serve hot!
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