Paneer Jalfrezi is a quick and easy stir-fry made with paneer, vegetables like onion, bell peppers, baby corn, and Indian spices. It is a delicious vegetarian restaurant-style curry that comes together in under 30 mins. This Veg Paneer Jalfrezi recipe pairs with roti, naan, or jeera rice and makes a nutritious, protein-packed meal.
I am sharing how to make a Punjabi-style Paneer Jalfrezi recipe using the Instant Pot, and a regular pot on the stovetop.
Paneer Jalfrezi is my family's favorite curry (sabji) and we love eating it with chapati or paratha. It is that restaurant-style meal that is so easy and effortless to make at home.
I was first introduced to baby corn paneer jalfrezi when I was working in the United Kingdom (UK). It was a popular curry on the Indian restaurant's menu there.
I decided to recreate it at home and never looked back. It's now a staple on our menu. A perfect crowd-pleaser recipe!
Here are some other easy recipes with paneer that you will love - Paneer Butter Masala and Matar Paneer Pulao.
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What is Jalfrezi?
Jalfrezi is a popular Indian dish that originated in the Indian subcontinent during the British Raj era.
The word "jalfrezi" is derived from the Bengali words "jal" meaning spicy and "frezi" meaning stir-fry.
Jalfrezi was born out of the need to use leftover meat and vegetables by stir-frying them in chili, onions, tomatoes, and spices. It was a convenient and flavorful way to transform leftovers into a new and delicious dish.
Over time, jalfrezi gained popularity and became a prominent part of Indian cuisine. You will find many restaurants having a variety of jalfrezi dishes on their menu.
A few popular jalfrezi varieties are Chicken Jalfrezi, Prawn Jalfrezi, Vegetable Jalfrezi, and Paneer Jalfrezi which I am sharing with you all today!
About Paneer Jalfrezi
Paneer Jalfrezi is a popular Indian vegetarian curry recipe. It consists of paneer (Indian cottage cheese) stir-fried with ginger, garlic, onions, colorful bell peppers, and spices in a flavorful semi-dry tomato-based sauce.
This dish is known for its vibrant flavors, thick gravy, and the perfect balance of spices, making it a favorite among paneer lovers and vegetarians.
You can serve Paneer Jalfrezi with naan, roti, or cumin rice for a wholesome and satisfying meal or use it as a filling for wraps (Kathi rolls) and sandwiches.
I am sharing my version of this delicious Restaurant style Paneer Jalfrezi recipe with babycorn and how to make it on the stovetop as well as in Instant Pot.
Recipe Ingredients
Paneer: Paneer is the main ingredient in this recipe. It is also known as Indian cottage cheese. You can use fresh homemade paneer or store-bought fresh or frozen paneer which is readily available in most Indian grocery stores. For frozen paneer, (I prefer the Haldiram brand) thaw it to room temperature then soak it in hot water until soft and it's as good as fresh paneer.
Onions: I prefer using red onion for this recipe and cutting them in julienne or lengthwise. You can also cut it into cubes.
Bell Peppers: I prefer using a mix of red, green, and yellow or orange bell peppers. They add a nice color appeal to the dish.
BabyCorn: This is optional but I love adding baby corn to my jalfrezi recipe. You can use fresh, frozen, or canned babycorn. I typically use canned babycorn since fresh is not easily available.
Tomato: I use tomato paste for deep color and rich flavor but you can also use ¼ cup of store-bought tomato puree or canned tomato sauce.
In addition, I also add Tomato ketchup (the secret ingredient) towards the end which really amps up the flavor. If you like it spicy, try the Maggi hot and sweet sauce instead of ketchup.
Ginger Garlic - Use freshly grated or minced ginger garlic for this recipe. Don’t skip these as they add tons of flavor to the recipe
Spices - you need just the basic spices used in Indian cooking like turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and cumin seeds. Garam Masala is optional, I typically skip it.
Oil - You can use oil, ghee, or butter to make the recipe. I use Avocado oil. Ghee and butter give it a rich flavor.
Lemon juice: Squeeze lemon juice at the end, adds tang, and bring the dish together.
Cilantro: for garnish.
How to make Paneer Jalfrezi (Stepwise Photos)
Prep Work
Cut the onions and bell peppers lengthwise (or in cubes) and keep them aside. Portion out ginger, garlic, and spices.
For frozen paneer (skip if using fresh), thaw it to room temperature then soak it in hot water until soft. Cut in strips or cubes (same size as peppers and onions) and keep aside.
If you are using canned babycorn, discard the liquid, rinse the babycorn, and then cut it lengthwise (if needed). I usually divide mine in half to match the peppers.
Make Paneer Jalfrezi
1 - Heat oil in a pan on medium-high heat. Add the cumin seeds and asafoetida (hing), and let the seeds sizzle.
2 and 3 - Now add ginger, garlic, green chili (optional) followed by onions. Saute for 2-3 mins on medium heat until soft.
4 - Stir in the bell peppers. Stir fry until the bell peppers are tender yet crunchy.
5 - Add the tomato paste and spices (turmeric, red chili, cumin powder, coriander powder, and salt). Mix well.
6 - Add the baby corn, cover, and cook until baby corn is done (approximately 5 mins).
Note: If you are using fresh baby corn (it may take longer to cook in which case add them with the bell peppers.)
7 - Finally, add the ketchup and paneer and toss gently so that the paneer gets coated evenly. Cover and cook for about 1-2 minutes.
8 - Last but not least, add the lemon juice, cilantro leaves and mix well. Exotic yet easy and delectable Vegetable Paneer Jalfrezi is ready to serve!
Instant Pot Paneer Jalfrezi
Traditionally jalfrezi uses the stir-frying technique for cooking the ingredients but I've made paneer jalfrezi in Instant Pot and the results were delicious, plus it makes it easy and convenient since you dont have to babysit the stir-frying process.
1 - Start Instant Pot on saute mode and add oil to it. Once the oil is hot add the cumin seeds and asafoetida (hing) and let the seeds sizzle.
2 and 3 - Now add ginger, garlic, green chili (optional), and onions. Saute for 2-3 mins.
4 - Add the rest of the veggies like bell peppers, baby corn (or any other veggies).
5 - Add the tomato paste, tomato ketchup, and spices (turmeric, red chili, cumin powder, coriander powder, and salt).
6 - Mix until well combined.
7 - Add the paneer and half a cup of water and toss gently so that the paneer gets lightly coated.
8 - Close the instant pot lid with vent to sealing and cook on manual high for 3 mins followed by quick release.
9 - When you open the lid you will notice liquid (released by the veggies).
Start the Instant Pot back on saute mode. If you prefer it absolutely dry then cook until the liquid dries (stirring intermittently). If you prefer to have some gravy, saute for a couple of mins and switch off the pot.
10 and 11 - Finally, add the lemon juice and cilantro leaves and mix gently (not to break the paneer). Instant Pot Paneer Jalfrezi is ready to serve!
Serving Suggestions
Serve Paneer Jalfrezi as a side with Indian bread like naan, roti, or paratha. It also goes well with steamed basmati rice or jeera rice.
Alternatively, you can also use paneer jalfrezi as a filling inside your wrap or sandwiches.
To make it like a Kathi roll - Smear some green chutney on a tortilla or paratha, layer this jalfrezi, followed by thinly sliced red onions, and sprinkle of chaat masala. Roll and enjoy!!
Storage Instructions
Store paneer jalfrezi in an airtight container in the refrigerator for 3-4 days. Allow to cool completely before storing.
Before serving, reheat in the microwave for a couple of minutes or in a pan on the stovetop until completely heated through.
Recipe Tips for Best Paneer Jalfrezi
Use soft paneer for the best texture in your dish. If using store-bought frozen paneer, you can soak it in hot water for 20-30 minutes before adding it to the jalfrezi.
Stir fry the veggies for a short time to maintain their crunch: For a softer texture, cook them a bit longer.
Adjust the number of green chilies or red chili powder according to your spice tolerance. You can make it mild or spicy based on your preference.
I have used canned baby corn. If you are using fresh baby corn add it along with bell pepper while stir-frying since it takes longer to cook. The instant pot method will work with the mentioned setting for both fresh, canned, or frozen babycorn.
I use tomato paste for deep color and rich flavor but you can also use ¼ cup of store-bought tomato puree or canned tomato sauce.
I love adding a dash of tomato ketchup to this recipe for paneer jalfrezi. To add a spicy kick, use Maggi hot and sweet sauce (or hot sauce of choice) instead.
Frequently Asked Questions
To make it vegan you can replace paneer with Tofu or skip paneer and make it Mixed Vegetable Jalfrezi by adding extra veggies like green peas, green beans, cauliflower, broccoli, mushrooms, and potatoes.
While paneer jalfrezi is best enjoyed fresh, you can make it ahead of time and refrigerate it. Reheat it gently before serving to retain the flavors and textures.
More Paneer Recipes
I hope you enjoy this Paneer Jalfrezi Recipe as much as we do!! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Paneer Jalfrezi Recipe
Equipment
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds zeera
- ¼ teaspoon asafoetida hing
- ½ tablespoon ginger grated or minced
- 1 tablespoon garlic minced
- 1 red onion cut in julienne or cubes
- 2 tablespoons tomato paste or ¼ cup of tomato puree or canned tomato sauce.
- 1 tablespoon tomato ketchup or Hot and Sweet sauce (for spicy)
- 320 grams paneer fresh or frozen, cut in strips or cubes
- 15oz can baby corn or 10-12 fresh baby corns
- 2 bell peppers cut in julienne or cubes, I've used ½ each pepper (red, green, yellow and orange)
- 1 tablespoon lemon juice adjust to taste
- 2-3 tablespoon cilantro finely chopped
Spices:
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder adjust to taste
- ½ teaspoon ground cumin
- ½ tablespoon coriander powder
- 1 teaspoon salt adjust to taste
Instructions
Prep Work
- Cut the onions and bell peppers lengthwise (or cubes) and keep them aside. Portion out ginger, garlic, and spices.
- For frozen paneer (skip if using fresh), thaw it to room temperature then soak it in hot water until soft. Cut in strips or cubes (same size as peppers and onions) and keep aside.
- If you are using canned babycorn, discard the liquid, rinse the babycorn, and then cut it lengthwise (if needed). I usually divide mine in half to match the peppers.
To Make Paneer Jalfrezi
- Heat oil in a pan on medium high heat. Add the cumin seeds and asafoetida (hing), and let the seeds sizzle.
- Now add ginger, garlic, green chili (optional) followed by onions. Saute for 2-3 mins on medium heat until soft.
- Stir in the bell peppers. Stir fry until the bell peppers are tender yet crunchy.
- Add the tomato paste and spices (turmeric, red chili, cumin powder, coriander powder, and salt). Mix well.
- Add the baby corn, cover, and cook until baby corn is done (approximately 5 mins). Note: If you are using fresh baby corn (it may take longer to cook in which case add them with the bell peppers.)
- Finally, add the ketchup and paneer and toss gently so that the paneer gets coated evenly. Cover and cook for about a 1-2 minutes.
- Last but not least, add the lemon juice, cilantro leaves and mix well. Easy Vegetable Paneer Jalfrezi is ready! Serve with Naan, roti, paratha or rice.
Instant Pot Paneer Jalfrezi
- Start Instant Pot on saute mode and add oil to it. Once the oil is hot add the cumin seeds and asafoetida (hing) and let the seeds sizzle.
- Now add ginger, garlic, green chili (optional) and onions. Saute for 2-3 mins.
- Add the rest of the veggies like bell peppers, baby corn (or any other veggies).
- Add the tomato paste, tomato ketchup, and spices (turmeric, red chili, cumin powder, coriander powder, and salt). Mix until well combined.
- Add the paneer and half a 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.
- When you open the lid you will notice liquid (released by the veggies).
- Start the Instant Pot back on saute mode. If you prefer it absolutely dry then cook until the liquid dries (stirring intermittently). If you prefer to have some gravy, saute for a couple of mins and switch off the pot.
- Finally, add the lemon juice and cilantro leaves and mix gently (trying not to break the paneer). One pot Instant Pot Paneer Jalfrezi is ready to serve!
This is delicious. Turned out so well. Thank you!! 😃
Hi Shruthi, Thank you so much!! So glad you liked it!!
wht a colorful n delicious jalfrezie!!
looks so inviting and i am ready to have it with hot rumaali rotti
Breath taking clicks, jalfrezie looks simply out of the world.
delicious looking jalfezi
Sooooooooo tempting