Paneer Jalfrezi
Paneer Jalfrezi is a quick, vibrant stir-fry made with soft paneer cubes, crunchy bell peppers, and
onions tossed in a tangy tomato-based masala.
Ingredients
Serving Size : 1
* Paneer: 80–100g
* Vegetables:
• ¼ cup bell peppers (capsicum – mixed red, yellow, or green), cut into thin strips
• 1 small onion, cut into thin slices
* Base & Aromatics:
• 2 tablespoons tomato paste
• ½ teaspoon ginger finely grated
• 1 big garlic pod finely grated
• ½ green chilli, slit or finely chopped (optional)
* Spices & Seasonings:
• ¼ teaspoon cumin seeds (jeera)
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon coriander powder
• ¼ teaspoon mild red chilli powder (for colour and mild heat)
• ¼ teaspoon garam masala
• ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• ¼ teaspoon Kitchen King masala (optional)
* Fats & Garnish:
• 2 teaspoons oil
• a pinch of sugar (optional)
• 1 tablespoon fresh coriander leaves, chopped
Instructions
- Cut Paneer into small bite sized cubes. Soak in hot water for 10 minutes.
- Drain the soaked paneer cubes.
- In a pan, add oil and heat on medium heat.
- Add cumin seeds and let the cumin seeds splutter.
- Add the onion slices and cook until translucent.
- Lower the heat and add the ginger-garlic paste and green chilli to the pan;
- Sauté for 30 seconds until the raw smell fades.
- Add bell pepper strips. Stir-fry on medium-high heat for 2 minutes so they stay crisp-tender with a slight char.
- Add the tomato paste along with turmeric, coriander powder, Kashmiri chilli powder, and salt.
- Cook for 3–4 minutes until masala thickens into a glossy paste (keep adding little water if it sticks).
- Add garam masala and kitchen king masala if using. Toss Everything Together.
- Toss gently over medium heat for 1–2 minutes so the masala coats every piece evenly without breaking the paneer.
- Finish with crushed kasuri methi, and fresh coriander leaves.
- Serve hot.
*Serving Suggestions
- With Flatbread: Pair with whole wheat chapatis, phulkas, or a paratha.
- With Rice: Serve alongside plain steamed rice or jeera rice with a small bowl of plain curd or cucumber raita.