Paneer jalfrezi
Our paneer jalfrezi is a deliciously spicy vegetarian stir-fry that pairs golden-fried paneer with vibrant green and red peppers, onions, and tomatoes. It is seasoned with aromatic spices such as cumin and coriander, and a splash of lemon juice, which gives it an exquisite tangy-savoury taste. Enjoy the satisfying blend of spices and the crunch of vegetables with naan or steamed rice.
Ingredients
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2 tbsp
Oil
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2
Large onions
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3
Large tomatoes
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2
Pepper (1 red, 1 green)
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1
Green chilli pepper, adjust to taste
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2
Garlic cloves
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3 cm
Fresh ginger
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1 tsp
Ground cumin
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½ tsp
Turmeric
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1 tsp
Ground coriander
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2 tbsp
Tomato purée
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1 tsp
Salt, to taste
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Freshly ground black pepper, to taste
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½ tsp
Sugar
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1 tsp
Garam masala
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1 tbsp
Lemon juice
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Fresh coriander, to serve
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Remove the seeds and white inner ribs from the chilli to reduce the heat without losing flavour. Simply slice the chilli lengthways and scrape out the seeds with a teaspoon before cooking. This tones down the spice level while keeping the fresh chilli flavour, making your paneer jalfrezi more widely appealing.
Use fully ripe tomatoes to add natural sweetness and balance the heat without needing added sugar. Choose vine tomatoes or ripe plum tomatoes that feel heavy for their size and give slightly when pressed. As they cook down, their natural sugars caramelise, giving the paneer jalfrezi a deeper, rounder flavour.
FAQ: Questions about paneer jalfrezi
If you have questions about paneer jalfrezi, you will find answers to some of the most asked ones right here.
What is the difference between paneer jalfrezi and kadai paneer?
Paneer jalfrezi and kadai paneer have distinct cooking styles, textures, and flavours. Paneer jalfrezi is a quick stir-fry with paneer. It is dry to semi-dry, with crunchy peppers and a bright, tangy flavour from tomatoes and lemon juice. Kadai paneer is a curry simmered in a kadai, a traditional Indian wok-style pan. It features soft paneer cooked in a thick tomato masala with crisp peppers. The spices differ, too. Paneer jalfrezi uses cumin and coriander for a fresh, tangy taste, while kadai paneer relies on coriander seeds, dried red chillies, and kasuri methi for a deeper, roasted flavour.
How should I store paneer jalfrezi?
Let the paneer jalfrezi cool to room temperature within 1 hour of cooking, then transfer it to an airtight container and store it in the fridge. Eat it within 2-3 days in order to enjoy the freshness and texture. Reheat only the amount you need. Warm it gently on the stove over low to medium-low heat with a small splash of water, or reheat in the microwave until piping hot throughout, stirring halfway. Paneer jalfrezi is not suitable for freezing, as it affects the texture of both the paneer and vegetables.
What can I serve with paneer jalfrezi?
Serve paneer jalfrezi with simple sides that balance its bold, semi-dry flavours. Soft flatbreads like roti or phulka are just the thing for scooping up the stir-fried food. Paratha adds a crisp, flaky texture, while a naan or kulcha is perfect for a smoky flavour that counters the jalfrezi's tangy notes. If you prefer rice, jeera rice or a mild pulao are good choices, offering a gentle, aromatic base that does not overpower the jalfrezi's spicy flavour. You can also include a mild dal or a light vegetable accompaniment, or maybe just a simple yoghurt raita or plain Greek yoghurt.
Nutritional values per serving
Energy:
114 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 2.6 g |
| Protein | 6.4 % | 1.8 g |
| Fat | 57.5 % | 7.4 g |
| Carbohydrates | 36.1 % | 10.1 g |
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Try our easy paneer jalfrezi recipe
Experience the excitement of Indian cuisine with our paneer jalfrezi, a dish bursting with flavour and colour. Strips of golden-fried paneer sit at the centre, lightly crisp on the outside with a soft, creamy inside. The mild taste of paneer works well alongside the bold spices that surround it.
The stir-fry flourishes with the aroma of cumin and coriander, enhanced by the sweet notes of peppers and onions. Tomatoes add a juicy tang and a colourful contrast with the green pepper, while a bit of lemon juice at the end brings a bright, zesty finish.
Coated in a garlicky, spicy, and warm tomato base
Paneer jalfrezi is tossed through a warm tomato base flavoured with garlic, ginger, and green chilli. The tomatoes soften just enough to coat the paneer and vegetables, carrying the warmth of the spices without turning the dish saucy.
Once returned to the pan, the golden paneer is coated in the spiced tomato mixture alongside red and green peppers, then finished with garam masala, lemon juice, and a scattering of fresh coriander just before serving. It is a feast for the eyes that is bound to impress your guests.
Enjoy an Indian stir-fry for dinner
If you fancy a delicious meal after a long day at work and do not want to spend forever in the kitchen, this is just the thing. Once the ingredients are prepared, it comes together as a quick stir-fry with no need for simmering. Simply follow our recipe, and you will be sitting down to a fantastic Indian meal in no time at all.
The name jalfrezi comes from a Bengali word meaning “spicy fry”, reflecting the spicy seasoning and fast cooking style behind this much-loved Indian dish. We have no doubt that paneer jalfrezi will become a regular visitor in your kitchen, and it looks pretty amazing too!
You can also try more of our Indian-inspired paneer recipes, like saag paneer, kadai paneer, paneer tikka masala, and chilli paneer.
Make it your own
This paneer jalfrezi recipe invites you to be creative. Introduce surprising textures and flavours by adding toasted cashews for a nutty crunch. Or a handful of raisins for a deliciously sweet pop! Maybe a little smoked paprika for a subtle smokiness. Paneer jalfrezi is typically a semi-dry dish, but you can turn yours into a saucier version by adding some coconut milk, or yoghurt, or, for a real taste of luxury, a splash of cream.
If paneer has caught your interest, head to “What is paneer?” or see how it stacks up in “Paneer vs halloumi”, “Paneer vs tofu”, and “Paneer vs cottage cheese”.
