Paneer Jalfrezi Recipe

This restaurant-style Paneer Jalfrezi is a melange of Indian Cottage Cheese or Paneer and Vegetables in a spicy onion tomato sauce. Try it at home using my easy recipe.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 26 minutes

Servings: people

Calories: 348kcal

Author: Neha Mathur

Paneer Jalfrezi is a melange of Indian Cottage Cheese or Paneer and vegetables in a spicy onion tomato sauce. It is very easy to make restaurant style recipe at home using basic ingredients. Here is how to make Paneer Jalfrezi Recipe.

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Equipment

Ingredients

5 tablespoon Vegetable Oil
½ cup Onion Thinly Sliced
1 cup Capsicum Thinly Sliced
2 teaspoon Garlic Chopped
½ teaspoon Cumin Seeds
1 inch Cinnamon
2 Green Cardamom
1 cup Onion Paste
1 cup Tomato Grated
¼ cup Tomato Puree
2 tablespoon Tomato Ketchup
2 Green Chilli Slit into half
1 teaspoon Ginger Chopped
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
2 teaspoon Kashmiri Red Chilli Powder
400 g Paneer
Salt to taste
½ teaspoon Garam Masala Powder
2 tablespoon Kasuri Methi
1 tablespoon Lemon Juice
2 tablespoon Fresh Coriander

Instructions

Heat 2 tablespoon vegetable oil in a pan.
Add sliced onion, capsicum and garlic and fry until onion turns translucent.
Remove the onion and capsicum on a plate and keep aside.
Heat the remaining 3 tablespoon oil in the same pan.
Add cumin seeds, cinnamon and cardamom and fry for a few seconds.
Add onion paste and fry until it turns slightly brown.
Now add tomato, tomato puree and tomato ketchup and cook for 2-3 minutes.
Add green chilli and ginger and cook for another 2 minutes.
Add coriander powder, turmeric powder, red chilli powder and cook until oil starts to separate from the sides.
Now add little water if the masala is too dry.
Add the cooked onion and capsicum, paneer , salt and garam masala and mix well.
Add kauri methi, lemon juice and fresh coriander and mix well.
Serve hot.

Notes

You can add other vegetables along with paneer.

Do not overcook the vegetables, as they will turn mushy and won't give a bite in the curry.

Slice the vegetables instead of chopping them, to add a nice texture to the curry.

Do not fry the Paneer before adding. This recipe required soft paneer cubes and not the crispy fried ones.

For the best curry, add in all - tomato paste, tomato puree and tomato ketchup. Use store-bought puree in this recipe.

Nutrition