Paneer Jalfrezi Recipe combines the richness of paneer with a colorful medley of onions, tomato, and bell peppers that are cooked to a slight crunch. This vibrant Indian vegetarian dish is tangy from the tomatoes and savory with a hint of heat from aromatic spices such as chili, cumin, coriander, and garam masala. It is zesty with a dash of lemon juice, while the crunchy veggies contrast with the soft, creamy texture of homemade paneer. Serve it garnished with cilantro, paired with naan, paratha, or steamed rice!
Moving into our home years ago in Boulder, Colorado, I realized that finding a fresh paneer was a challenge. Up in the Rocky Mountains, I had to drive several miles to an Indian store that sold frozen paneer imported from India. Disappointed by the taste of frozen cottage cheese, which lacked the richness of flavor and texture, I decided to make it at home. I loved the rustic look of homemade paneer with crumbly edges.
Living in Boulder, which is known for its farm-to-table, fresh local ingredients, I felt connected to my cooking in a new way. Homemade paneer had given me a slice of the taste of home while living in the heart of the Rockies. Since then, I have made various dishes, including the Paneer Jalfrezi recipe with my creamy, rich, and soft-textured paneer, which was made at home in less than 15 minutes.
What is paneer?
Paneer or Indian cottage cheese is non-aged and does not melt when cooked. Milk is curdled using lemon juice and then drained through a cheesecloth, leaving the whey behind. The milk solids are tied up in the cheesecloth and compressed down with weights on top. The resulting firm yet soft block of cottage cheese can be cubed, sliced, or crumbled in various Indian curry, dry, or semi-gravy recipes.
What is the Paneer Jalfrezi Recipe?
Jalfrezi is a type of dry or semi-dry curry from British Indian cuisine with its roots in Bengal. The Bengali word jhal means “spicy,” while frezi means “stir-fried.” Key features of this dish are that it is stir-fried until slightly caramelized and is tangy, sweet, and spicy from the lemon juice, peppers, and spices, respectively. It typically includes vegetables and protein such as chicken, lamb, or paneer and is usually dry or semi-dry with a thick sauce that coats the paneer and vegetables.
Frequently Asked Questions:
- How can I make the Paneer Jalfrezi into a vegan recipe?
If you’re looking for vegan or lactose-free alternatives, use tofu instead of the paneer. Also, substitute milk with coconut milk.
2. Can I make this dish without tomatoes?
This dish is more commonly made with tomatoes that add a tanginess and acidity, but you could make it without tomatoes. Add an extra onion and drizzle a little more lemon juice at the end.
3. What other vegetables can I add?
Add diced carrots, peas, and mushrooms, although this dish is more commonly made with onions, tomatoes, and peppers.
4. Can I use store-bought paneer?
The texture of store-bought paneer will not be the same as homemade. Homemade paneer is soft, creamy, and fresh, but you can use store-bought paneer in this recipe. To soften the store-bought paneer, cut it into cubes and leave them in warm water for 10-15 minutes.
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Ingredients:
- Vegetables: onion, tomato, bell peppers
- Aromatics: ginger and garlic paste, lemon juice
- Cilantro for garnish
- Spices: cumin, coriander, chili, turmeric, and garam masala powder
- Cashew flour (or use almond flour)
- Whole milk (or use coconut milk)
- Homemade paneer (or use tofu)
How to make Paneer Jalfrezi using my recipe:
- How to make paneer at home:
- Boil the milk for the paneer in a heavy-bottomed pot. Add the lemon juice when the milk boils vigorously and turn off the heat.
- Strain the milk solids through a cheesecloth placed in a colander. Tie up the cheesecloth and rinse it under cold running water. Squeeze out the excess water. Fold the cheesecloth to form a square block of cottage cheese (to the desired thickness) and place a heavy rolling board or marble tray on top. Place the wrapped cheesecloth on top of a board to allow any remaining water to drain off.
- Unfold the cheesecloth and remove the block of cottage cheese or paneer. Cut into cubes and set it aside.
- How to make Paneer Jalfrezi:
- Heat the butter in a nonstick pan and add the onion. Sauté it for 1-2 minutes on medium heat. Add the tomato and sauté until it gets mushy for 2-3 minutes.
- Add the paneer, ginger-garlic paste, spices, salt, and cashew flour. Sauté for a minute.
- Pour the milk into the pan and add the bell pepper. Cook for 2 minutes, stirring occasionally until thickened. The mixture must become semi-dry with a thick sauce coating the paneer.
- Turn off the heat, drizzle the lemon juice, and garnish it with cilantro. Serve hot with naan or roti.
Tips:
- To add a little golden crispiness to the edges of the paneer, lightly fry the cubes in a little oil.
- If using store-bought paneer, soak the cubes in warm water for 10-15 minutes to soften them.
- Adjust the spiciness of the Paneer Jalfrezi recipe by adding more chili powder and to round off the flavor, add a pinch of sugar.
- Do not overcook the onions and peppers.
- While making homemade paneer, place a heavy weight on the milk solids tied up in the cheesecloth to ensure that the block of cheese is formed and retains its shape.
- Add a few extra teaspoons of lemon juice to the boiling milk if it has not curdled while making the paneer.
- A nonstick pan is ideal for making this dish.
Serving suggestions:
Serve the Paneer Jalfrezi with naan, paratha, roti, or steamed rice. This dish is ideal for making panini, sandwiches, or wraps.
Storage:
Homemade paneer can be refrigerated for 4-5 days and frozen for 3 months. Paneer Jalfrezi made with my recipe can be refrigerated for 2-3 days and frozen for 3 months in airtight containers. Thaw at room temperature and reheat on low heat in a pan on the stove with a little milk or water. Adjust the salt to taste.
Other vegetarian recipes that you might like:
- Baked Samosa Recipe
- Tahu Goreng Recipe
- Air Fryer Sweet Potato
- Spinach Pastries Recipe
- Moroccan Cauliflower Recipe
Paneer Jalfrezi Recipe
Equipment
- pan, a large heavy-bottomed pot, cheesecloth
Ingredients
For the homemade paneer:
- 1 quart whole milk
- 1 tbsp lemon juice
For the Paneer Jalfrezi Recipe:
- 1 tbsp butter
- 1 red onion chopped
- 1 tomato chopped
- 1½ tsp ginger and garlic paste
- 1 bell pepper chopped
- ⅛ tsp turmeric powder
- 1½ tsp ground cumin
- 1½ tsp chili powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ¾ tsp salt
- 1½ tbsp cashew flour
- ⅓ cup milk
- 1 tsp lemon juice
- 4 sprig cilantro chopped, for garnish
Instructions
- Prepare the ingredients.
How to make the paneer:
- Boil the milk for the paneer in a heavy-bottomed pot. Add the lemon juice when the milk boils vigorously and turn off the heat.
- Strain the milk solids through a cheesecloth placed in a colander. Tie up the cheesecloth and rinse it under cold running water. Squeeze out the excess water. Fold the cheesecloth to form a square block of cottage cheese (to the desired thickness) and place a heavy rolling board or marble tray on top. Place the wrapped cheesecloth on top of a board to allow any remaining water to drain off.
- Unfold the cheesecloth and remove the block of cottage cheese or paneer. Cut into cubes and set it aside.
How to make the Paneer Jalfrezi:
- In the meantime, heat the butter in a nonstick pan and add the onion. Sauté it for 1-2 minutes or until slightly caramelized on medium heat. Add the tomato and sauté until it gets mushy for 2-3 minutes.
- Add the paneer, ginger-garlic paste, spices, salt, and cashew flour. Sauté for a minute.
- Pour the milk into the pan and add the bell pepper. Cook for 2 minutes, stirring occasionally until thickened. The mixture must be semi-dry with a thick sauce that coats the paneer.
- Turn off the heat, drizzle lemon juice, and garnish with cilantro. Serve hot with naan or roti.
Notes
- To add a little golden crispiness to the edges of the paneer, lightly fry the cubes in a little oil.
- If using store-bought paneer, soak the cubes in warm water for 10-15 minutes to soften them.
- Adjust the spiciness of the Paneer Jalfrezi recipe by adding more chili powder and to round off the flavor, add a pinch of sugar.
- Do not overcook the onions and peppers.
- While making homemade paneer, place a heavy weight on the milk solids tied up in the cheesecloth to ensure that the block of chees is formed and retains its shape.
- Add a few extra teaspoons of lemon juice if the milk has not curdled while boiling it to make the paneer.
- A nonstick pan is ideal for making this dish.
Nutrition
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