Paneer Jalfrezi – the easiest paneer stir-fry that you can ever make and one that will taste mind-blowing! It is tastes like paneer tikka but half the work and it is a stir-fry!
India has an abundance of milk and milk products yet there aren’t any cheese varieties. Of course, there are many cheese farms and they are coming up with Indianised cheese. But Paneer is probably the only form of cheese that has been in India for a while in North Indian. South Indians however are more interested in making ghee and buttermilk.
So do I, being a South Indian. I cannot get over making yogurt, buttermilk, and ghee. The whole lengthy process is very therapeutic to me and I enjoy doing it. I have been, however, experimenting with making cheese and paneer at home. And I can say that I am hooked to making fresh paneer from A2 milk.
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I honestly wasn’t a fan of many dishes when I was growing up and one of those were paneer. This Paneer Jalfrezi has been one of the reasons I changed my mind. It is unbelievably simple and easy to make AND it is unbelievably delicious. Along with those colorful BELL PEPPERs, it is a wonderfully simple dish! Let’s see more about it!
What goes into it?
Beautiful blocks of paneer are cut into strips along with some julienned colorful Bell Peppers. Bell Pepper is what gives this dish its flavor I would say. These are the main ingredients and other ingredients are just simple spices that you already have in your pantry.
Serving Suggestions:
Paneer Jalfrezi can just be eaten on its own. That’s how I eat it; I make it a hero on my plate. You can serve it with Rotis or tortillas and make a roll to go. You can serve with naans, other curries, and side dishes. An excellent option to serve your vegetarian guests.
Nutrition in Paneer Jalfrezi:
Paneer is packed with protein but it also has fat. Especially when it is made with whole milk. This entire recipe has about calories. So consume this in moderation.
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How to store Paneer Jalfrezi:
It goes without saying, this dish is super easy to make so it is best to make small portions and serve it right away. Cooked Paneer hardens when stored. If you end up with leftovers, you can store in an airtight container and in the refrigerator for up to a day. Paneer jalfrezi does not freeze well.
Special Diets:
Paneer, since it is made from cow’s milk, contains lactose, but in reduced quantities. So a lactose sensitive person may consume Paneer Jalfrezi without many problems. This dish is however gluten-free and vegetarian. Because of its high protein and high-fat content, Paneer Jalfrezi may be keto-friendly.
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Variations and Substitutions:
You can also make thus with vegetables like carrot, french beans, and cauliflower giving way to Vegetable Jalfrezi. You can substitute Paneer with Tofu and make Tofu Jalfrezi. It is a great way to serve up your vegan guests and tofu has high protein with less fat content.
Paneer Jalfrezi recipe:
This is a very easy recipe with few ingredients and few steps. Let’s see how to make this.
To make Paneer Jalfrezi you’ll need the following ingredients:
- Paneer – 200g
- Red, Yellow and Green Capsicum – 100g
- Onion (Red or yellow) – 1 medium (150g)
- Tomato Puree – 4 tbsp
- Homemade Ginger-Garlic Paste – 1/2 tsp
- Oil – 1-3 tbsp
- Cumin seeds – 1 tsp
- Kashmiri chili powder – 1 tsp
- Cilantro Seed Powder – 1 tsp
- Turmeric powder – 1/8 tsp
- Garam Masala powder – 1/8 tsp
- Ketchup – 1 tsp (optional)
- Salt to taste
How to make paneer jalfrezi:
- Cut the paneer, onions, bell peppers lengthwise.
- Heat a cart iron skillet or a non-stick skillet. Once hot, pour in the oi (If using non-stick, 1 tbsp oil would be enough and for cast iron skillet you’ll need to use 3 tbsp oil to get a Paneer Jalfrezi that doesn’t stick to the bottom.)
- Add the cumin seeds and let it sizzle. Then, add the onions and fry until it is beginning to soften but not yet completely translucent.
- Add the ginger-garlic paste and saute for a second.
- Then add the tomato puree and salt. Let it all come together.
- Next, add the spice powders – turmeric, chili, coriander, and garam masala. Mix it all together but don’t let it burn.
- Add the capsicum to the masala and sautĆ© for a minute or two. It’s all a quick sautĆ©, overcooking will leave the capsicum soggy. We need them to have a slight crunch to it.
- Immediately adds the paneer and sautƩ them very gently until the masala coats the paneer. Paneer will soften and be very tricky to handle, it will easily break. To avoid breakage, use tongs and put the masala onto the paneer. It is for these reasons it is best to use a wide flat pan rather than a deep wok pan.
- Finally, once the paneer is coated (it hardly takes 5 minutes because the paneer cooks fast), remove from heat, optionally sprinkle with cilantro seeds, and julienned ginger.
- Serve it hot!
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Notes:
- Use the servings adjustor in the recipe card to increase or decrease the ingredients accordingly.
- Oil: If using non-stick, 1 tbsp oil would be enough and for cast iron skillet you’ll need to use 3 tbsp oil.
- Cooking Paneer: Paneer will soften up and be very soft once you add it to the pan. Handle it carefully. Instead of moving the paneer to coat with masala, use tongs to put the masala on the paneer.
- Tomato puree: If you don’t have tomato puree use one small crushed tomato.
- Chilli Powder: Kashmiri Chilli powder has less hotness but gives rich red color. If you don’t have it, you can use 1/2 teaspoon of regular chili or paprika powder.
- Serve it with rotis/naans or basmati rice with other accompaniments.
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Paneer Jalfrezi | Recipe for Paneer Jalfrezi
Equipment
- Skillet
Ingredients
- 200 g Paneer
- 3 tbsp Vegetable Oil , (see notes)
- 1 tsp Cumin Seeds
- 1 medium Onion , julienned, approx. 100-150g
- 1/2 tsp Ginger Garlic Paste
- 1/8 tsp Turmeric Powder
- 1/8 tsp Garam Masala Powder
- 1 tsp Kashmiri Chilli Powder , (see notes)
- 1.5 tsp Coriander Powder
- 4 tsp Tomato Puree
- 1/2 tsp Salt , adjust to taste
- 1 tsp Tomato Ketchup
- 100 g Bell Peppers , mixed colors, julienned
- Cilantro leaves , for garnish, (optional)
- Ginger , julienned, for garnish, (optional)
Instructions
- Heat oil in a skillet. Once hot, add the cumin seeds and let it sizzle.
- Add the onions and sautƩ for a few minutes until it begins to turn translucent.
- Spoon in the ginger garlic paste and then add the tomato puree with salt.
- Immediatley after, add the spice powders and mix for a minute and add the bell peppers for a quick sautƩ. *
- SautƩ everything for a minute or two and then finally the add the paneer. Carefully stir to coat the paneer with the masala.
- Remove from heat, sprinkle with cilantro leaves and ginger. Serve it hot!
Notes
- Use the servings adjustor in the recipe card to increase or decrease the ingredients accordingly.
- Oil: If using non-stick, 1 tbsp oil would be enough and for cast iron skillet you’ll need to use 3 tbsp oil.
- Cooking Paneer: Paneer once added to the pan will soften up and be fragile. Handle it carefully. Instead of moving the paneer to coat with masala, use tongs to put the masala on the paneer.
- Tomato puree: If you don’t have tomato puree use one small crushed tomato
- Chilli Powder: Kashmiri Chilli powder has less hotness but gives a rich red color. If you don’t have it, you can use 1/2 teaspoon of regular chili or paprika powder.
- Saute time: Every ingredient is a quick sautĆ©, that’s how this dish becomes a quick one. There has to be some level of crunch to onions and bell peppers.
- Serve it with rotis/naans or basmati rice with other accompaniments.
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Made this? Got doubts? Let me know what you think in the comments below!
