Paneer Jalfrezi Recipe

‘Jalfrezi’ is a rich curry with Indian origins, which involves stir frying chopped veggies in oil and spices until thick. The dish traces its origin back to colonial days as the first recipes were obtained from cookbooks of the British Raj. The word ‘jalfrezi’ comes from the Bengali work ‘jhal’ that means hot or spicy. Hence, the fiery nature of this dish.

The curry was deemed one of the most popular Indian dishes to be ordered in the UK recently. It can be made with a variety of main ingredients like vegetables, meat, etc. This recipe will guide you on how to whip up a mean Paneer Jalfrezi.

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Paneer Jalfrezi

A thick spicy gravy with Indian cottage cheese.

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Course

Curry, Main Dish

Cuisine

Indian, Mughlai, North Indian, Punjabi

Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tbsp Oil
• tsp ½cumin seeds
• 1 cup ¼tomatoes or ¾plus 2 tbsp. puree
• 1 cup thinly sliced onions 2 medium onions
• 1 green chili slit
• 1 tsp ½ginger garlic paste
• 1 cup capsicum / bell peppers
• cup ¼thinly sliced tomatoes deseeded optional
• 300 g paneer
• 1 tsp ¼garam masala
• tsp ½ - ¾red chili powder
• tsp ¼Turmeric Powder
• salt to taste
• tsp ¼ - ½kasuri methi
• few coriander leaves

Course Curry, Main Dish Cuisine Indian, Mughlai, North Indian, Punjabi Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 tbsp Oil tsp ½cumin seeds 1 cup ¼tomatoes or ¾plus 2 tbsp. puree 1 cup thinly sliced onions 2 medium onions 1 green chili slit 1 tsp ½ginger garlic paste 1 cup capsicum / bell peppers cup ¼thinly sliced tomatoes deseeded optional 300 g paneer 1 tsp ¼garam masala tsp ½ - ¾red chili powder tsp ¼Turmeric Powder salt to taste tsp ¼ - ½kasuri methi few coriander leaves

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Instructions

1. Slice the paneer lengthwise. Set aside.
2. Puree tomatoes and set aside.
3. Heat oil in a pan and sauté cumin until they crackle.
4. Fry onions until transparent.
5. Fry ginger garlic paste to remove the raw smell.
6. Add tomato puree and fry until it thickens a bit.
7. Add spice powders and salt. Fry until the raw smell of tomatoes is vanished.
8. Fry the bell peppers until half done.
9. Add paneer, kasuri methi and stir slowly to coat the spice paste well.
10. Cook for 3 to 4 minutes.
11. Add coriander leaves and stir.
12. Garnish with coriander leaves.