When you need a quick and easy paneer curry, this Restaurant-Style Paneer Jalfrezi has your back. It is a phenomenal vegetarian curry dish that is full of flavour and made with hearty chunks of paneer and comes together in 15 minutes. Paneer, a type of Indian cheese, is a great substitute in curries that usually have non-vegetarian ingredients. We love Paneer dishes at home and often whip up Punjabi Saag Paneer or Matar Paneer in less than 30 minutes. Or for a more elaborate affair, a rich and creamy Shahi Paneer or Paneer Tikka Biryani. Have you tried my fusion Tandoori Paneer Galette yet?
What is Paneer Jalfrezi
Jalfrezi curry can be found on the menu of many Indian restaurants more so in Britain than the Indian subcontinent. The jalfrezi dish was originally created by cooks of British Raj to use up leftovers by using Chinese stir-fried techniques. Instead of simmering meat and vegetables together for hours in a pot like most Indian curries, the jalfrezi ingredients are quickly stir fried in a pan without closing the lid. For this reason, it is a semi-dry curry recipe and is one of the most popular dishes in Indian cuisine. Jalfrezi dishes are made either meat or vegetarian versions are made with vegetables, paneer or tofu. Paneer Jalfrezi is a vegetarian dish, similar to vegetable jalfrezi. It is the vegetarian version of chicken jalfrezi. Paneer Jalfrezi is a delightful and flavoursome curry with tender chunks of paneer in a spicy semi-dry tomato sauce with stir-fried green peppers and onions. The softness of paneer, crunchiness of green peppers and little tanginess from the tomatoes and the right level of spiciness blend so well in this curry. This particular recipe of paneer jalfrezi has panch phoran (Indian 5 spice) and kasoori methi to give a restaurant-style flavour. Prepare your taste buds! Easy recipe that can be prepared in 20 minutes Gluten-free, can be transformed into vegan jalfrezi Low carb – paneer is high in protein A delicious dish for the spicy food lover Paneer – aka Indian cottage cheese. You can use homemade paneer or store-bought paneer. Cut into paneer cubes or batons. Use fresh paneer. For soft paneer, you can soak the cut paneer in warm water for 5 minutes. Bell Peppers – aka capsicum which is needed for a proper jalfrezi. I have used yellow and green bell pepper. Onion, garlic, ginger – use fresh where possible but you can use ready made ginger-garlic paste. You will need finely chopped onions – I have used white, you can also use red onions. Tomatoes – you need fresh tomatoes chopped and fresh tomato puree in the gravy. As an alternative, use tomato paste or passata. I do not recommend tomato ketchup as it is too vinegar-y in flavour Panch phoran – a ready prepared mix of 5 different whole spices – cumin seeds, nigella, mustard, fenugreek and fennel seeds. This mix is what makes the recipe taste “restaurant-style” Indian spices you need the following spice powders – garam masala powder, red chilli powder, turmeric powder and ground coriander powder and cumin powder. Kasuri methi – a pinch of kasoori methi (dried fenugreek leaves) bring out restaurant-style flavours to the dish. Sugar – a small pinch of sugar adds little sweetness to the curry and balance out the tartness of the tomatoes. Oil – I have used olive oil but you can use other flavourless oils such as sunflower oil or vegetable oil For garnish – a dash of lemon juice / lime juice, ginger juliennes and freshly chopped coriander leaves Optional – add crushed green chillies to the onion garlic mixture or alternatively slit green chilies. Optionally add other vegetables to make a paneer and veg jalfrezi like baby corn, french beans and peas.
How To Make Restaurant Style Paneer Jalfrezi
As jalfrezi is a quick stir fry recipe, have all the ingredients prepped before you begin cooking. Heat some of the oil in a pan on low heat and cook the paneer on all sides. Once it just turns light beige/brown, remove from the pan. Add the remaining oil on medium heat. To the hot oil, add the panch phoran. Wait until you hear a sizzle as the seeds release their flavour. Add the onion, ginger and garlic and saute for 2-3 minutes. Then add the bell pepper and switch to high heat. Stir in chopped tomato and crushed tomato and cook until oil releases from the mixture and the raw smell disappears. Add the spice powders (red chili powder, turmeric, cumin coriander and garam masala), kasoori methi, sugar and salt. If the mixture is too dry and starting to burn, either add a tbsp oil or splash of water. Toss the paneer back in and mix well. Finish it off with a squeeze of lemon for freshness. For a fake away British Indian Restaurant style, go for Garlic and coriander naan bread, Indian Onion Chutney, Kachumber salad or Indian Onion salad Jeera rice and poppadoms with Indian Mint Sauce
Storage
Store leftovers in an airtight container and keep in the fridge for 2-3 days. Reheat in a pan or in the microwave. I do not recommend freezing this recipe as the paneer and vegetables will loose their texture. Matar Paneer Paneer Tikka Masala Paneer Butter Masala Kadai Paneer Punjabi Saag Paneer As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
