Paneer Jalfrezi is an easy and healthy restaurant-style vegetable stir fry recipe made with cottage cheese, vegetables like bell peppers, and Indian spices. This Spiced Cottage Cheese Stir Fry can be made in just 15 minutes and is keto, low carb, and gluten-free.
The word ‘jalfrezi’ comes from the Bengali language ‘jhal’ means hot or spicy and 'frezi' means suitable for a diet.
This is a semi-dry curry recipe made with a mix of vegetables and paneer. Make sure to cut all vegetables and paneer lengthwise to make Veg Jalfrezi similar to what is served in Indian restaurants.
Paneer Jalfrezi Ingredients
- Paneer: Homemade fresh paneer always tastes best. However, you can easily find paneer at nearby Indian grocery stores. Also, the paneer should cut lengthwise.
- Vegetables: I have used three colored bell peppers cut length-wise. You can also use other vegetables like carrot, beans, mushrooms.
- Onion: Dice the onion lengthwise.
- Ginger and garlic: Mince them finely.
- Tomato: I have also diced the tomato lengthwise.
- Tomato puree: Used ½ cup of tomato puree prepared from 1 large tomato. Alternately, You can also use canned tomato sauce.
- Spices: Used a mixture of turmeric, red chili powder, coriander powder, and garam masala.
- oil or ghee: I use olive oil for cooking.
- lemon juice: Squeeze juice of half lime into the stir-fry for added flavor.
- cilantro (coriander leaves): for garnish
How to make Paneer Jalfrezi
In a Pan, heat oil, once oil is hot, add cumin seeds and let them sizzle.
Then add sliced onions, minced ginger, garlic and saute for 2-3 minutes on medium heat until light brown.
Next add the spices like turmeric powder, red chili powder, coriander powder, salt, a splash of water, and saute the masala on medium-high heat for another minute.
Note: Make sure to add the water else spices will burn.
Add the bell peppers and continue sautéing them for another 2-3 minutes till they tender and cooked.
Add sliced tomato and tomato puree and saute for a minute until the tomatoes soften.
Finally add the paneer, garam masala, toss well to coat with all the spices. Cover and simmer for 2-3 minutes.
You can also add kasuri methi at this stage.
Lastly, squeeze from fresh lime juice and sprinkle some freshly chopped coriander leaves. Restaurant Style Paneer Jalfrezi curry recipe is ready to serve with naan or rice.
What to serve with this Paneer Jalfrezi Recipe?
Paneer Tikka Jalfrezi can be served with naan, roti, chapati, poori, jeera rice, veg pulao. If you are on Keto Diet then serve it with keto naan, low-carb tortillas, or cauliflower rice.
Tips & Variations
- Homemade Paneer works the best. If you have store brought paneer, then soak paneer in hot water for 15 minutes to keep them soft.
- Do not overcook the veggies else they will turn mushy.
- Adding Kasuri methi at the end gives a restaurant-style taste to this paneer dish.
- You can increase the quantity of paneer and vegetables accordingly to your preference.
- If you have leftover paneer jalfrezi, you can use it as a filling for making Paneer Frankie Roll.
Recipe FAQs
This Paneer stir fry with bell peppers is a keto/low carb recipe. You can also add cauliflower or mushrooms to this recipe. Check out my Keto Indian Food Recipes collection for more recipes.
How to make Vegan Paneer Jalfrezi
To make vegan jalfrezi replace Paneer with tofu. Or skip paneer and make it as vegetable jalfrezi by adding extra veggies like baby corn, mushroom, green beans, cauliflower.
Can I freeze this Paneer Vegetable Jalfrezi?
Yes, you can freeze this jalfrezi sabji for up to 3 months. But I highly recommend serving this curry fresh as the texture of paneer changes after freezing. You can refrigerate this stir fry for 2-3 days in an airtight container and reheat it when you are ready to eat it.
If you liked this recipe, then checkout more Paneer Recipes from my blog
- Matar Paneer
- Paneer Biryani
- Paneer Bhurji
- Restaurant Style Paneer Butter Masala
- Paneer Broccoli Mayo Sandwich
Paneer Jalfrezi Recipe
Ingredients
Measuring cup used [1 cup = 250ml]
- 2 tablespoons oil or ghee
- 1 teaspoon cumin (jeera) seeds
- 1 medium onion sliced lengthwise
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon water
- ½ red bell pepper sliced lengthwise
- ½ green bell pepper sliced lengthwise
- ½ yellow bell pepper sliced lengthwise
- 1 medium tomato, de-seeded sliced lengthwise
- ½ cup tomato puree ( 1 large tomato)
- 200 grams paneer cut lengthwise (7 oz)
- ½ teaspoon garam masala
- salt to taste
- 1 teaspoon kasuri methi (dried methi leaves) optional
- juice of half lime
Garnish:
- 2 tablespoon cilantro (coriander leaves)
Instructions
- Cut the veggies and paneer length wise and keep aside.
- In a kadai/pan, heat oil, once oil is hot, add cumin seeds let them sizzle.
- Then add sliced onions ,minced ginger, garlic and saute for 2-3minutes on medium heat until light brown.
- Next add the spices like turmeric powder, red chilli powder ,coriander powder ,salt and a splash of water and saute the masala on medium high heat another minute.Note:Make sure to add the water else spices will burn.
- Add the bell peppers and continue sautéing them for another 2-3 minutes till they tender and cooked.
- Add sliced tomato and tomato puree and saute for a minute until the tomatoes soften.
- Finally add the paneer ,garam masala ,toss well to coat with all the spices.Cover and simmer for 2-3 minutes.You can also add kasuri methi at this stage.
- Lastly ,Squeeze from fresh lime juice and sprinkle some freshly chopped coriander leaves.Paneer Jalfrezi is ready to serve with naan or rice.
Notes
Tips & Variations:
- Homemade Paneer works the best.If you have store brought paneer ,then soak paneer in hot water for 15 minutes to keep them soft.
- Do not overcook the veggies else they will turn mushy.
- Adding kasuri methi at the end gives restaurant style taste to this paneer dish.
- You can increase the quantity of paneer and vegetables accordingly to your preference.
- If you have leftover paneer jalfrezi ,you can use as a filling for making Paneer Frankie Roll.
Nutrition
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