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Home » Birthday » Paneer Vegetable Jalfrezi

Paneer Vegetable Jalfrezi

Published: Apr 16, 2020 · Modified: Jun 28, 2020 by Shweta Arora · This post may contain affiliate links

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Paneer Vegetable Jalfrezi is a stir fry style Indian curry made with medley of vegetables and paneer in a thick, spicy and tangy sauce. Its pairs well with Indian flat breads like Naan or roti or chapati and even rice. 

Vegetable Jalfrezi

For today's post I am sharing one of my favorite curry recipes, Paneer Vegetable Jalfrezi which is an Indian side dish (sabji or dry curry).

When I first traveled to the UK for work assignment, I experimented with lot of new recipes over the weekends. Jalfrezi was pretty popular dish in the UK and most Indian restaurants had it on their menu.

I tried recreating paneer baby corn jalfrezi (named it this back then) for a potluck party and it was an instant hit with my friends. Ever since I've have been making this jalfrezi recipe. 

Over the years I have slightly tweaked the recipe to suit my family and my taste buds. Its such an exotic and colorful dish making it perfect to be on party menu. Infact this was one of the side dishes for Rhea's birthday party. So had to share it with you all. 

Paneer Vegetable Jalfrezi

What is Vegetable Jalfrezi 

Jalfrezi actually means "stir fry" or "hot fry" and it originated as a way to use leftovers by stir frying meat, veggies and or paneer in chilli, onions and tomatoes. But over the years Jalfrezi has gained immense popularity and is no longer just a dish to use leftovers but instead a delicacy. You will find many restaurants having variety of jalfrezi dishes on their menu. 

Few popular varieties are Chicken Jalfrezi, paneer jalfrezi or you can skip any meat or protein and simply make a mix veg jalfrezi. All are truly delicious!!

The jalfrezi curry is usually on the thicker sauce side of consistency and is spicy, tangy in flavor.  Making this at home gives you the flexibility to adjust the heat (spice) to your liking.  It pairs beautifully with Indian flatbreads and even rice. 

Veg Jalfrezi Ingredients

Onions, tomatoes and bell peppers are commonly sighted ingredients in most jalfrezi recipes. Along with these I prefer to add baby corn (fresh or canned) to my vegetable jalfrezi recipe as I really like the flavor it adds. In addition you could also add other veggies like green peas, green beans, carrots and even mushrooms to this. 

My choice of protein for this recipe is paneer as you can tell from the name of this recipe 😊  But you can replace it with chicken (meat) or tofu or simply skip protein and keep it just veggies. 

Vegan Jalfrezi

To make this veg jalfrezi vegan, simply replace paneer with Tofu and there you have your vegan jalfrezi recipe. 

Paneer Vegetable Jalfrezi

How to make Vegetable Paneer Jalfrezi 

Traditionally jalfrezi uses the stir-frying technique for cooking the ingredients but I've tried making this in my Instant Pot and the results were delicious so sharing both methods below:

Step by Step Method using stovetop: 


Heat oil in a vessel and once hot add the cumin seeds and asafoetida. Once the cumin seeds start to splutter add ginger garlic and saute for a minute and then add the onions and saute for 2-3 mins on medium heat. Now add the bell peppers and salt and mix well. Cover and cook until the bell pepper is ¾ cooked. 

Now add the tomato paste & masala powders - turmeric, red chilli, cumin seeds and coriander. Mix well. Cook for about a min and then add the baby corn. Cover and cook until baby corn is done (approximately 5 mins). Then add the ketchup & paneer and toss gentle so that the paneer gets coated evenly. Cover and cook for about a min. Finally add the lemon juice and coriander leaves and mix well. 

Step by Step Method using Instant Pot: 

Paneer Vegetable Jalfrezi - Step1Start Instant Pot on saute mode and add oil to it. Once the oil hot add the cumin seeds and asafoetida (hing). After the cumin seeds start to splutter add ginger garlic and saute for a few seconds until fragrant. Stir in the onions and saute for a min or two and add rest of the veggies like bell peppers, baby corn (or any other veggies).

Paneer Vegetable Jalfrezi - Step2Stir in the tomato paste, tomato ketchup & masala powders : turmeric, red chilli, cumin seeds, coriander and salt and mix until combined. Add the paneer and half cup of water and toss gently so that the paneer gets lightly coated. Close the instant pot lid with vent to sealing and cook on manual high for 3 mins followed by quick release.

Paneer Vegetable Jalfrezi - Step3When you open the lid you will notice liquid (released by the veggies). Start the Instant pot back on saute mode and add the lemon juice and mix lightly (trying not to break the paneer).

If you prefer it absolutely dry then cook until the liquid dries. If you prefer to have some gravy, saute for couple of mins and switch off the pot. Finish off with some cilantro (coriander)leaves. 

Our exotic yet easy and delectable Paneer Vegetable Jalfrezi is ready!

Serve it hot as a side with rice or Indian flatbread Naan/Roti/Chapati. Alternately you can also use this as filling inside your wrap. Smear some green chutney, this sabji and sprinkle red onion and roll and enjoy!!

Paneer Vegetable Jalfrezi

More Paneer curry recipes 

Matar Paneer

Paneer Bhurji

Palak Paneer

Paneer Butter Masala

Hope you enjoy this Paneer Vegetable Jalfrezi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

Tried this recipe?Please rate the recipe by clicking the stars below
Paneer Vegetable Jalfrezi

Paneer Vegetable Jalfrezi

Shweta Arora
Paneer Vegetable Jalfrezi is a stir fry style Indian curry made with medley of vegetables and paneer in a thick, spicy and tangy sauce. Its pairs well with Indian flat breads like Naan or roti or chapati and even rice. 
5 from 2 votes
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot
  • Dutch Oven
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Ingredients
  

  • 1-2 tablespoon oil
  • 1 teaspoon cumin seeds zeera
  • ¼ teaspoon asafoetida hing
  • ½ tablespoon ginger grated or minced
  • 1 tablespoon garlic minced
  • 1 red onion sliced
  • 1 ½ tablespoon tomato paste or 2 tomato pureed
  • 1 tablespoon tomato ketchup
  • 320 gms paneer fresh or frozen, cut into strips lengthwise
  • 10-12 baby corns cut in half lengthwise or use 15oz can of whole baby corn
  • 2 bell peppers cut in julienne, used ½ each pepper (red, green, yellow and orange)
  • 1 tablespoon lemon juice or to taste
  • 2-3 tablespoon coriander leaves finely chopped

Spices:

  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder adjust to taste
  • ½ teaspoon cumin seeds powder
  • ½ tablespoon coriander powder
  • salt to taste

Instructions
 

Using stove top:

  • Heat oil in a cooking pot or dutch oven and add the cumin seeds and asafoetida. Once the cumin seeds start to splutter add ginger garlic and saute for a minute and then add the onions and saute for 2-3 mins on medium heat.
  • Now add the bell peppers and salt and mix well. Cover and cook until the bell pepper is ¾ cooked.
  • Stir in the tomato paste & masala powders : turmeric, red chilli, cumin seeds and coriander. Mix well. Cook for about a min and then add the babycorn(canned, if using fresh add it with the bell peppers). Cover and cook until baby corn is done (approximately 5 mins).
  • Then add the ketchup & paneer and toss gentle so that the paneer gets coated evenly. Cover and cook for about a min.
  • Finally add the lemon juice and cilantro leaves and mix well. Serve warm with Rice/Naan/Roti/Chapati or any Indian flatbread of choice.

Using Instant Pot:

  • Start Instant Pot on saute mode and add oil to it. Once the oil hot add the cumin seeds and asafoetida. After the cumin seeds start to splutter add ginger garlic and saute for a few seconds until fragrant.
  • Stir in the onions and saute for a min or two and add rest of the veggies like bell peppers, baby corn (or any other veggies).
  • Stir in the tomato paste, tomato ketchup & masala powders : turmeric, red chilli, cumin seeds, coriander powder and salt. Mix until combined.
  • Add the paneer and half cup of water and toss gentle so that the paneer gets lightly coated.
  • Close the instant pot lid with vent to sealing and cook on manual high for 3 mins followed by quick release.
  • When you open the lid you will notice liquid (released by the veggies).
  • Start the Instant pot back on saute mode and add the lemon juice and mix lightly (trying not to break the paneer).
  • If you prefer it absolutely dry then cook until the liquid dries. If you prefer to have some gravy, saute for couple of mins and switch off the pot. Finish off with some cilantro (coriander)leaves. Serve warm with Rice/Naan/Roti/Chapati or any Indian flatbread of choice.

Notes

  • Inaddition to baby corn and bell peppers you can also add other veggies of choice like carrots, green beans, green peas, mushrooms etc. 
  • If you like it spicy you can add green chillies (slit lengthwise or finely chopped) along with onions. 
  • I have used canned baby corn since fresh were not available to me. Fresh baby corn may take slightly longer to cook so keep checking after every 2 mins (for stove top only). Instant pot method will work fine with the mentioned setting for both fresh and frozen.  
  • Store bought tomato paste adds rich tomato flavor. 
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Paneer Vegetable Jalfrezi
Happy Cooking!!
Shweta

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Comments

  1. Shruthi Navarathna

    May 08, 2020 at 9:55 am

    5 stars
    This is delicious. Turned out so well. Thank you!! 😃

    Reply
    • Shweta Arora

      May 09, 2020 at 10:03 am

      Hi Shruthi, Thank you so much!! So glad you liked it!!

      Reply
  2. Sangeetha Priya

    May 30, 2014 at 8:23 pm

    wht a colorful n delicious jalfrezie!!

    Reply
  3. Preetha Soumyan

    May 29, 2014 at 7:58 pm

    looks so inviting and i am ready to have it with hot rumaali rotti

    Reply
  4. Priya Suresh

    May 29, 2014 at 7:58 pm

    Breath taking clicks, jalfrezie looks simply out of the world.

    Reply
  5. Kalpana Sareesh

    May 29, 2014 at 7:58 pm

    delicious looking jalfezi

    Reply
  6. Sangeetha Nambi

    May 29, 2014 at 7:58 pm

    Sooooooooo tempting

    Reply

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