Paneer Jalfrezi Recipe
Paneer Jalfrezi is a delicious stir-fry curry that has the heavenly combination of paneer with peppers. This vegetarian restaurant style dish can be made within 20 minutes and is a perfect accompaniment for naan.
- 2 tbsp Oil I used avocado oil
- 1 tsp Cumin seeds (Jeera)
- 1 Onion medium, about 3/4 cup, thinly sliced
- 2 cloves Garlic minced
- 1/2 Yellow Bell Pepper medium, thinly sliced
- 1/2 Red Bell Pepper medium, thinly sliced
- 1/4 cup Tomato puree
- 1/2 cup Tomato chopped
- 9 oz Paneer diced in cubes
- 1 tbsp Lime juice
- Cilantro leaves to garnish
Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add sliced onions, garlic and fry them for about 2-3 minutes.
Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens.
Add the lime juice & mix into the curry.
Garnish with cilantro and serve warm with naan, roti or paratha!
Frying the paneer: I did not fry the paneer before adding in this recipe. If you like, you can fry it. Heat oil in a large pan. Lightly fry the paneer until it is golden brown on all sides. Remove and use in the above recipe.
Optional ingredient: You can add Kasoori methi along with the paneer.
Bell Peppers: I used yellow and red bell peppers as that is what I had on hand. Any color peppers will work in this recipe.
Make it Vegan: If you want to make this curry vegan, you can make it with extra firm tofu.
Calories: 283kcal | Carbohydrates: 9g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 327mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 934IU | Vitamin C: 55mg | Calcium: 323mg | Iron: 1mg