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Paneer Jalfrezi Recipe
Paneer Jalfrezi is a quick and easy stir-fry made with paneer, vegetables 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.
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!
Notes
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.
If you like it spicy you can add green chilies (slit lengthwise or finely chopped) along with onions. 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.
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.
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.
Nutrition
Calories: 1871kcal | Carbohydrates: 347g | Protein: 67g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 728mg | Potassium: 3783mg | Fiber: 41g | Sugar: 78g | Vitamin A: 6368IU | Vitamin C: 170mg | Calcium: 464mg | Iron: 9mg
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