Jalfrezi is an Indian version of stir-fry which can be made with vegetables or meat. It is a fairly quick dish to prepare and apt for those busy weekdays when you need something quick yet tasty and don’t feel like slogging it out in the kitchen. Sharing a vegetarian version today, this Paneer jalfrezi is spicy, tangy and crazy delicious!
THE HISTORY OF PANEER JALFREZI
It originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet. [Source- Wiki]
PANEER JALFREZI INGREDIENTS
For this paneer jalfrezi recipe, you will need paneer, onions, tomatoes and bell peppers for the stir-fry.
Jalfrezi sauce is pretty simple and you would require some ginger, cumin seeds, tomato purée plus tomato ketchup and lemon juice.
The jalfrezi spice mix is basically a mixture of coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala which are basic Indian spices used in day to day cooking.
So the above are your staple jalfrezi ingredients. Instead of paneer, you can also chicken, lamb, prawns or mutton for a non-vegetarian version.
HOW TO MAKE PANEER JALFREZI?
There are many variations to a basic Indian jalfrezi. Here is how I always make it.
I like to sauté the onions, tomatoes, and peppers and keep them aside. I, also prefer to sear the paneer cheese briefly, so that it retains its shape when mixed with the prepared jalfrezi sauce.
You can also add other hearty vegetables, like baby corn, beans, carrots, but do try and include onions and bell peppers as well.
Next, heat oil, add cumin seeds, green and dried red chillies, followed by tomato puree and spices. Cook the puree until it leaves oil from the sides. Add tomato ketchup, mix everything well. Add the veggies and paneer back to the pan, coat it with the jalfrezi sauce mix. Finish off with a dash of lemon juice.
More often than not, I end up stuffing this delicious paneer jalfrezi in a chapati or naan and enjoy it as a wrap. It doesn’t need any condiments, as it is bursting with spicy, tangy and bold flavors. But feel free to drizzle your favorite condiment.
It makes for a wholesome and delicious meal, plus 100 % kid-friendly 😀 Leave out the chillies if preparing it for kids.
IF YOU ENJOYED THIS PANEER JALFREZI | JHALFREZI, DON’T FORGET TO CHECK THESE INDIAN PANEER DISHES TOO
STEP BY STEP INSTRUCTIONS TO MAKE PANEER JALFREZI
1.Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
2.Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
3.Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
4.Add in tomato purée, sauté until it leaves oil.
5.Add all dry spice powders, saute another minute.
6.Add tomato ketchup, salt and mix well. Check for seasonings.
7.Return the sautéed veggies and paneer to the skillet, toss well.
8.Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
HOW TO MAKE PANEER JALFREZI?
Paneer Jalfrezi | How To Make Paneer Jalfrezi
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 oz Paneer (Indian cottage cheese) cut into 2-inch strips
- 1 cup of 1/4 inch thick sliced green and yellow bell peppers
- 1 cup 1/4 inch thick sliced onions
- 1 firm tomato seeded, cut lengthwise
- 1 inch piece of ginger julienned
- 1 tsp cumin seeds
- 1/2 cup tomato purée
- 2 tbsp tomato ketchup or hot and sweet tomato ketchup for a slightly different taste
- 1 tsp coriander powder
- 1/2 to 1 tsp Kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1/4 to 1/2 tsp garam masala
- 1 tbsp lemon/lime juice
- 2 tbsp oil
- Salt to taste
- Finely chopped cilantro (coriander) leaves for garnishing
- Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
- Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over /medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
- Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
- Add in tomato purée, sauté until it leaves oil.
- Add all dry spice powders, saute another minute.
- Add tomato ketchup, salt and mix well. Check for seasonings.
- Return the sautéed veggies and paneer to the skillet, toss well.
- Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
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Sasmita Sahoo Samanta says
The paneer jalfrezi is making me droolicious right now 🙂 perfectly prepared and I can paired with roti, poori, paratha, naan anything 😉
I love how perfectly sliced your peppers and paneer chunks are. 🙂 Easy to make, tasty recipes like this one (especially those which are light on the stomach) are so welcome in summer.
Paneer looks awesome. It’s often a famous choice in restaurant menus. Will try this soon as my husband is a fan of paneer dishes😊
I love paneer in any dry or gravy curry form. Love your version of this amazing dish and I like the last pic where jalfrezi is wrapped in the soft naans.
Seema Doraiswamy Sriram says
My Jalfrezi recipe is from a fried and is not as beautiful as this. thank you for this beautiful version.
Who doesn’t love paneer!!…This amazing curry looks so appetising with beautiful colours…I’m literally drooling over here!!
Jalfrezi is an all-time favourite but I’ve always made it with chicken. This paneer version is a superb idea. The dish looks amazing with bright and beautiful colours. Gorgeous clicks!
Uma Srinivas says
I like jalfrezi. Now that I am vegan I make tofu and with some vegetables. Love to share my recipe soon. This looks so good and I loved your click too:)
Rafeeda - The Big Sweet Tooth says
The jalfrezi is making me weak on my knees… wondering why I never made this! The recipe is easy and will go well with my folks too… Beautiful clicks!
This looks so yumm, would love to pair it with roti. Looks delicious.
Ritu Tangri says
I’m literally drooling over this paneer jalfrezi. So colorful and tempting…
So delicious. I love jalfrezi not made it in ages thanks for reminding me.
A delicious and colorful paneer jalfrezi. I prepare something similar to stuff into pita bread or to stuff wraps.
WoW Freda, absolutely a tempting dish, love paneer. Gorgeous shots :))
Batter Up With Sujata says
Paneer jalfrezi looks super yummy. Spicy and mouthwatering. Awesome share.
Soma Mukherjee says
Such a tempting and colourful looking paneer jalfrezi , paneer is my sonny boys all time favourite will try this recipe soon.
Shobha Keshwani says
Very well made and presented paneer jalfrezi… lovely clicks.
Dhwani Mehta says
Looks Divine!! I liked the idea of wrapping it between naan. 🙂
Nandita Gupta says
I love paneer so a well shot and explained recipe for paneer jalfrezi is very helpful.
Amruta Gupte says
could you plz let me know the amount to ketchup to be added. Thanks much !
Freda Dias says
Hi Amruta, thanks for pointing out, it’s 2 tbsp.
Amruta Gupte says
I made Paneer Jalfrezi recipe yesterday night. It turned out awesome. Great Recipe 🙂 Thank you so much !
Freda Dias says
Thanks for sharing your feedback, Amruta:) so glad to know you liked it.