Paneer Jalfrezi
276kcal
Ingredients
- 2 tbsp Vegetable Oil or your choice of cooking oil
- 8 oz Paneer
Produce
- 1 Red Onion large, sliced
- 2 cups Bell Peppers mixed colors and long slices recommended
- 1 cup Tomatoes Pureed, Crushed or Diced.
- 1/2 tbsp Ginger-garlic Paste
- 2 Green Chilies Finely chopped, adjust to taste
- Cilantro For garnish (optional)
Spices
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 tsp Red Chili Powder Use Kashmiri Red Chili Powder for a milder version
- 1/4 tsp Garam Masala or substitute with Black Pepper
- 1/2 tsp Dried Fenugreek Leaves (Kasuri Methi) optional but recommended
- 1/2 tsp Salt adjust to taste
Method
Preparation
- Cut the paneer into long batons. While you can cut it any way you like, restaurants typically use batons for Paneer Jalfrezi, which complements the stir-fried vegetables and visually distinguishes it from other paneer dishes.
- Slice the bell peppers into 1″ long pieces and slice the onions.
Cooking
- Heat the oil on medium in a non-stick pan and add the cumin seeds. The cumin seeds should sizzle right away. You may want to put a single seed in the oil to confirm that it is hot enough, before adding the entire quantity.2 tbsp Vegetable Oil, 1 tsp Cumin Seeds
- When the cumin seeds start to sizzle add the ginger-garlic paste and cook until they're lightly browned (about 1 minute).1 Red Onion, 1/2 tbsp Ginger-garlic Paste, 2 Green Chilies
- Raise the heat to high.
- Add the sliced onions and green chilies. Cook the sliced onions for about 5-6 minutes until they start to turn translucent.
- Add the tomatoes, coriander powder, Kashmiri red chili powder, turmeric and salt and cook for another 6-8 minutes.1 cup Tomatoes, 1/2 tsp Turmeric, 1/2 tsp Red Chili Powder, 1/2 tsp Salt, 1 tbsp Coriander Powder
- Add the bell peppers, mix well and cook until the peppers are soft, but still hold their shape (about 6-8 minutes)2 cups Bell Peppers
- Add the paneer batons and garam masala, then gently toss to coat. Slide the spatula in from the sides of the pan and lift carefully rather than stirring vigorously, so the paneer holds its shape and doesn’t break.TIP (optional): Lightly pan-searing the paneer before adding it to the masala helps it hold shape and adds subtle texture.8 oz Paneer, 1/4 tsp Garam Masala
- Cook for a few minutes and then crush the dried fenugreek leaves in your palms and sprinkle it into the pan and mix it in.1/2 tsp Dried Fenugreek Leaves, Cilantro
- Paneer Jalfrezi is ready serve. Garnish with the chopped cilantro leaves.
Nutrition
Serving1 portionCalories276kcalCarbohydrates12gProtein10gFat22gSaturated Fat10gPolyunsaturated Fat4gMonounsaturated Fat2gTrans Fat0.04gCholesterol37mgSodium392mgPotassium322mgFiber4gSugar6gVitamin A2724IUVitamin C106mgCalcium302mgIron1mg
Private Notes
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