This Easy Paneer Jalfrezi Recipe is a spicy flavor-packed stir fry with paneer chunks dunked in pumpkin, pepper, and tomato semi-dry curry. This recipe of Paneer Jalfrezi is a gentle twist to the classic Kadai Paneer!
Paneer Jalfrezi Recipe is an Indian recipe of paneer blended with vegetables like peppers, pumpkin, carrots, and broccoli by simmering them in onion and tomato gravy. A homemade paneer recipe that tastes just like the restaurant-styled one.
For Vegetarians, Paneer or Indian cottage Cheese has always been the first choice, and being one, I have always put it topmost on my menu items for any celebration at home. Paneer helps me create quick and high-protein recipes. That's why it's always available in my refrigerator for any last-minute meal prep ideas.
Paneer dishes are no doubt the pride of Indian Cuisine. This recipe of Veg Paneer Jalfrezi is an amazing Indian main dish and goes well with Paratha and rice.
If you love paneer, then you might also like my collection of Paneer Recipes, Shahi Paneer, Paneer Tikka Masala Recipe, Palak Paneer, Air Fryer Paneer Tikka, and Paneer Rolls / Wrap.
Find amazing Broccoli Recipes: Air Fryer Broccoli, Keto Broccoli Cauliflower Casserole.
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What Is Jalfrezi?
Jalfrezi is a popular Indian curry dish known for its bold and spicy flavors. The word "jalfrezi" is derived from the Bengali word "jhal," which means spicy or hot, and "frezi," which means stir-fry. This dish typically consists of marinated pieces of meat, such as chicken, lamb, or shrimp, cooked with a combination of vegetables in a spicy tomato-based sauce. It's a great way to use up leftover meats and vegetables, as it often incorporates various ingredients.
This Restaurant-style Paneer Jalfrezi is a vegetarian twist to classic Jalfrezi and is an assortment of vibrant-colored vegetables, sauteed slowly over a stove top using Indian spices.
Ingredients
- Paneer: Fresh paneer is the main ingredient of this dish. For vegans, I suggest using firm tofu in this recipe without making any changes to it. I use the store-bought paneer (Mother Dairy), and it is locally available here. Whenever I can, I use homemade paneer as it tastes amazing. You may procure any local brand from Indian stores or make your own paneer at home. While a few recipes use fried paneer, I prefer using fresh and soft paneer.
- Broccoli: The green vibrant color comes from broccoli and it adds the perfect depth to this veggie Jalfrezi. You may use cauliflower or cabbage as well.
- Carrot: I love the spicy vegetables with carrots as they add mild sweetness to the dish. You may use zucchini or any other vegetable of your choice too.
- Onion: Red onion works best with this recipe. When I make this Jalfrezi in winter, I also add spring onions as they are crispy and mildly sweet.
- Pumpkin: The green skin pumpkin is perfect for savory dishes. Its earthy sweet flavor mixed with crispy peppers is a great addition to this Jalfrezi recipe. Being rich in Vitamin A, it is definitely creating a subtle balance of nutrition.
- Bell Peppers: I have used green bell pepper. You may use red or yellow peppers as well. They add the perfect color to this dish. The crunchy and mild spicy flavor that comes from pepper takes this recipe to another level.
- Tomato: A paneer dish is boring if it's not simmered slowly in tomato gravy. One may use canned tomato or tomato puree. My recipe always uses freshly chopped or grated tomatoes. The aroma of the fresh tomatoes adds a great texture and natural thickness to this semi-gravy paneer dish. You may add tomato paste as well.
- Garlic: The aromatic partner of onion, freshly chopped garlic is my choice. You may use ginger garlic paste as well.
- Desi Ghee: Desi Ghee is the best for any vegetable or curry dish. Those who can't procure it or want to make Vegan Jalfrezi may use any other vegetable or vegan oil.
- Spices: A combination of whole and ground spices is key to an Indian authentic recipe. I have used fresh green chilies, Kasuri Methi (dried fenugreek leaves), Turmeric powder, Red chili powder, Dhaniya/ coriander Powder, Cumin seeds, Garam Masala, Amchur or lemon juice.
How To Make Paneer Jalfrezi
Step 1. Wash, Dry and Chop Veggies
Gather all the vegetables. Wash them under a tap. Chop them as desired. Jalfrezi is best served with crunchy and long, thick thick-striped cut veggies. For tomatoes, I prefer both chopped tomatoes and freshly grated tomato puree. Paneer chunks in large pieces are ideal for Jalfrezi. Feel Free to chop them as desired.
Step 2. Temper Veggies
In a heavy-bottomed Kadai or wok, add Ghee and let it heat. Add Cumin seeds, garlic and green chilies. Once Jeera cracks, add onion and saute for 1-2 min on simmer.
Step 3 Cook on Slow Flame
Once onions are transparent, add capsicum, broccoli, pumpkin and carrot. Cover with lid and let the veggies cooked in steam for 3-5 min. Keep sauteing in between. Adding little salt at this step helps vegetables cook faster. Once veggies are done, add tomato both chopped and freshly grated. Cook on simmer and add spices and salt.
Pumpkin and tomatoes would leave water so no need to add any extra water.
Step 4 Spice It
Once tomatoes are cooked and make a semi dry gravy, add paneer chunks and cook for 1-2 min. Add Garam Masala and Amchur or lemon juice at the last. Cover it and let it sit for about 10 min before serving.
Step 5. Serve Paneer Jalfrezi
The easy and delish Paneer Jalfrezi is ready. Serve with paratha or Jeera rice.
Recipe FAQs
Jalfrezi means "hot-fry." It consists of a main ingredient such as paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilly peppers. Common further ingredients include bell peppers, onions and tomatoes. Source: [1]
The main ingredients of Paneer Jalfrezi are Paneer, bell peppers, onion, garlic and tomatoes. I have also added carrots, broccoli and pumpkin.
This recipe of Paneer Jalfrezi is of 165 kcal.
Expert Tips
- Use a heavy-bottomed Kadai to make any vegetable. Iron wok works best. I have used Steel Kadai with a heavy base.
- Cook on a slow flame to avoid any veggies sticking to the base of the wok.
- Pumpkin and paneer both leave water. So there is no need to add any additional water in this recipe as this water helps them cook faster and make a semi-dry vegetable.
- Let veggies be a little crunchy to have the flavor of stir fry.
Stories From Kitchen
As a kid, I have always loved paneer dishes. As I grew up, I realized that they are super easy to make and experiment with. Everyone in the family loves Paneer and I enjoy cooking it. The best thing is I learnt cooking post marriage. Sounds Late??
Yes, but I got to learn from the perfect person: my mother-in-law and it was easy peasy to cook thereafter!
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Best Paneer Jalfrezi Recipe-Restaurant Style
Equipment
- 1 Wok kadai heavy bottomed
Ingredients
- 200 gm Raw and Fresh paneer
- 1 small Broccoli
- 1 medium Carrot
- 100 gm Pumpkin Green skin
- 2 large Onions
- 1 medium tomato chopped
- 2 small tomatoes freshly grated
- 1 large capsicum
- 3-4 cloves garlic
- 1 small green chilly
- 2 teaspoon Red Chilly powder can adjust
- 1 small dried red chilly optional
- 1 teaspoon Turmeric powder
- 1 tsp Kasoori Methi dried fenugreek leaves
- 1 teaspoon Amchur or 1 teaspoon lemon juice
- 1 teaspoon Cumin Jeera
- 1 teaspoon Dhaniya Powder coriander powder
- 1.5 tablespoon Desi Ghee May use any other vegetable oil
- salt as per taste
Instructions
- Gather all the vegetables. Wash them under tap. Chop them as desired. Jalfrezi is best served with crunchy and long not so thick striped cut veggies. For tomatoes, I prefer both chopped tomatoes and freshly grated tomato puree. Paneer chunks in large pieces are ideal for Jalfrezi. Feel Free to chop them as desired.
- Take a heavy bottomed Kadai or wok. Add Ghee and let it heat. Add Cumin, garlic and green chilies. Once Jeera cracks, add onion and saute for 1-2 min on simmer.
- 3. Once onions are transparent, add capsicum, broccoli, pumpkin and carrot. Cover with lid and let the veggies cooked in steam for 3-5 min. Keep sauteing in between. Adding little salt at this step helps vegetables cook faster. Once veggies are done, add tomato both chopped and freshly grated. Cook on simmer and add all the spices (except Garm masala and Amchur) and salt.Pumpkin and tomatoes would leave water so no need to add any extra water.
- 4. Once tomatoes are cooked and make a semi dry gravy, add paneer chunks and cook for 1-2 min. Add Kasoori Methi and Amchur or lemon juice at the last. Cover it and let it sit for about 10 min before serving.
- 5. The easy and delish Paneer Jalfrezi is ready. Serve with paratha or rice.
Notes
- Use a heavy bottomed Kadai to make any vegetable. Iron wok works best. I have used Steel Kadai with heavy base.
- Cook on slow flame to avoid any veggie sticking to the base of the wok.
- Pumpkin and paneer both leave water. So there is no need to add any additional water in this recipe as this water helps them cook faster and make a semi-dry vegetable.
- Let veggies be little crunchy to have flavor of stir fry. Adding little salt after onions are cooked, helped cook vegetables faster.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 165 |
| % Daily Value* | |
| Total Fat 11.5g | 15% |
| Saturated Fat 1.8g | 9% |
| Cholesterol 5mg | 2% |
| Sodium 53mg | 2% |
| Total Carbohydrate 8.5g | 3% |
| Dietary Fiber 1.7g | 6% |
| Total Sugars 2.4g | |
| Protein 14.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 34mg | 3% |
| Iron 1mg | 3% |
| Potassium 257mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Payal Sharma says
Looks perfect! I am definitely going to make this recipe soon. Thanks for sharing.
Deepti says
Thanks Payal for the kind words!