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paneer jalfrezi

Easy Paneer Jalfrezi

Paneer Jalfrezi is a healthy 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 resembles the restaurant styled one.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Vegetables
Cuisine Indian, indian traditional
Servings 5
Calories 165 kcal

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.
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