Paneer Jalfrezi is an easy and healthy restaurant-style vegetable stir fry recipe made with cottage cheese, vegetables like bell peppers, and Indian spices. You can make this Spiced cottage cheese stir fry in just 15 minutes. 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. Ensure to cut all vegetables and paneer lengthwise of the same size 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 the 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 are 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. Then, the restaurant Style Paneer Jalfrezi curry recipe is ready to serve with naan or rice.
What to serve with this Paneer Jalfrezi Recipe?
Serve Paneer Tikka Jalfrezi with naan, roti, chapati, poori, jeera rice, veg pulao. If you are on Keto Diet, 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.
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.
Yes, you can freeze this paneer jalfrezi sabji, for up to 3 months. But I highly recommend serving this curry fresh as the texture of the 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 check more Paneer Recipes from my blog
- Paneer Tikka
- Paneer Biryani
- Matar Paneer
- Paneer Bhurji
- Restaurant Style Paneer Butter Masala
- Palak Paneer
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 Pan, heat oil. Once the 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 are 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. Then, the restaurant Style Paneer Jalfrezi curry recipe is ready to serve with naan or rice.
Video
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 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.
Nutrition
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Margaret says
Just like my local Indian restaurant !
Bhavana Patil says
Thanks for sharing your feedback...Glad it turned out well 🙂