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paneer dish garnished with ginger juliennes served in copper kadai
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Paneer Jalfrezi (Restaurant-Style, 25-Minute Recipe!)

This 25-minute Paneer Jalfrezi is a quick stir-fry that uses a handful of ingredients to create a restaurant-worthy dish. Bold in flavor, it makes for an easy weeknight dinner and pairs perfectly well with roti or paratha.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Author: Manali Singh

Ingredients

  • 1 tablespoon oil I used avocado oil
  • ½ tablespoon butter I used salted butter
  • ½ teaspoon cumin seeds
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon ginger finely chopped
  • 1-2 green chilies sliced, adjust to taste
  • 1 medium onion ½ finely chopped & ½ sliced
  • 1 & ½ teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon Kashmiri red chili powder or use regular chili powder for extra-heat
  • ½ cup tomato puree store-bought preferably
  • ¼ cup water
  • ½ teaspoon salt or to taste
  • 1 medium green pepper sliced
  • 1 medium red pepper sliced
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 250 - 275 grams paneer cut into rectangles
  • ¼ teaspoon garam masala
  • ½ inch ginger cut into juliennes
  • 1 teaspoon kasuri methi optional
  • 1 tablespoon cilantro chopped

Instructions

  • Heat 1 tablespoon of oil and ½ tablespoon of butter in a pan on medium to medium-high heat. Once the butter melts and oil is hot, add ½ teaspoon cumin seeds and let them splutter. Then add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 sliced green chili and sauté for 1 minute until the ginger-garlic start changing color.
  • Then add ½ of onion which we had finely chopped and cook for around 2 minutes until the onions are lightly browned. Then add the spices:
    1 & ½ teaspoon coriander powder, ½ teaspoon turmeric powder, and, ½ teaspoon Kashmiri red chili powder along with 1 tablespoon of water so that the spices don't burn. Cook the spices for 30 seconds.
  • Add ½ cup tomato puree and stir. Also add ¼ cup of water and ½ teaspoon of salt along with it. Cook for around 1 minute.
  • Then add the remaining ½ of the onion which we had sliced along with:
    1 medium green pepper (sliced) and 1 medium red pepper (sliced). Stir using a spatula until the sliced onions and peppers are well coated with the masala. Then cover the pan with a lid and cover and cook for 2 to 3 minutes.
  • Add 1 tablespoon white vinegar and 1 teaspoon of sugar and mix to combine.
  • Now, add 250 grams of paneer (I cut these into rectangular pieces but you can also cut into simple cubes) and mix until the paneer is well coated with the masala.
  • Add ¼ teaspoon of garam masala, ginger juliennes (from ½ inch ginger) and 1 teaspoon of kasuri methi. Stir everything and then cover the pan with a lid and let it cook 1-2 minutes. Garnish with 1 tablespoon chopped cilantro and serve hot with naan or roti.

Notes

  1. If you prefer a spicy jalfrezi, add some regular red chili powder in addition to the Kashmiri red chili powder. You can also add more sliced green chilies in the stir-fry.
  2. Some people prefer pan frying their paneer first in oil before adding it to the stir-fry. If you do that, soak the pan fried paneer in little warm water for 10 minutes, drain the water and then use the paneer in the recipe.

Nutrition

Calories: 274kcal | Carbohydrates: 13g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 373mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1339IU | Vitamin C: 69mg | Calcium: 324mg | Iron: 1mg