Paneer Jalfrezi is a delicious, gluten-free, one-pot Indian stir fry (sabzi) with cottage cheese and vegetables. It is quick, easy, and takes less than 30 minutes to get ready. Jalfrezi is probably the best side – dish to serve with dal makhani and naan.
About Jalfrezi…
In recent years, vegetable jalfrezi has gained quite a rank in popularity charts of vegetarian Indian dishes.
The word ‘Jalfrezi’ or ‘Jhalfrezi’ or ‘zalfrezi’ is a combination of two words Jhal + Pharezi. Jhal is a Bengali word for spicy and Pharezi in Urdu means suitable for diet. Hence, a spicy stir fry of vegetables suitable for eating.
The dish was mainly developed during the colonial era to suit the British palate.
Over the years the vegetable jalfrezi became highly popular because it’s so easy to adapt and customize. Plus the taste has a hint of spices yet not so much chili or heat. Perfect for a novice Indian food lover.
Hence, today vegetable jalfrezi can be spotted in the menu of many Indian restaurants worldwide. It is one of those modern Indian dishes that are loved for their uncomplicated process and BIG flavors.
What is Paneer Jalfrezi?
Paneer Jalfrezi is a version of vegetable jalfrezi with the addition of Indian cottage cheese (paneer) along with the bell peppers. It is a fantastic gluten-free, vegetarian side-dish.
Recipe Variations:
You can skip paneer and make vegetable jalfrezi with vegetables such as cauliflower, potato, bell peppers, onion, and capsicum.
You can make the dish saucier by adding 1 Cup of water or vegetable stock.
Or make vegan jalfrezi by adding tofu chunks along with vegetables of your choice.
My Reasons To LOVE Jalfrezi…
I will give you not one but many reasons to love this dish.
one-pot dish
ready in 30 minutes
naturally gluten-free & vegetarian
highly customizable
meal-prep friendly
Paneer Jalfrezi – Stovetop Method
- Heat oil in a wok or stir fry pan over medium flame.
- Add cumin seeds and nigella seeds. Cook for 10 seconds. Add sliced onion, fry till onion softens. Add ginger-garlic paste and fry for a minute.
- Next, add the tomato sauce, salt, and spices. Stir to combine. Add 1/4 cup of water, mix, and cook the masala over low heat for 1 – 2 minutes.
- Add the colored bell peppers, capsicum, and fry again on high flame for 2 minutes to cook the vegetables.
- At last add paneer strips, sliced tomato, dried fenugreek leaves, and gently mix them until all the masalas coat all the vegetables and paneer. Continue cooking for 2-3 minutes but do not stir very frequently otherwise paneer will crumble.
- Sprinkle sliced ginger and coriander leaves before serving.
Serving Suggestions…
Jalfrezi pairs well with:
jeera rice or steamed basmati rice
chapati, roti or any other flatbread
boiled quinoa or bulgar wheat
FAQ’s Related To Paneer Jalfrezi:
Are vegetable jalfrezi and paneer jalfrezi the same?
Paneer Jalfrezi, when cooked without paneer, is called vegetable jalfrezi. You can add a variety of mixed vegetables in the jalfrezi. Both the versions are cooked in a tomato-based gravy along with sautéed onions, ginger, and flavourful Indian spices.
How to make vegan jalfrezi?
To make vegan jalfrezi either skip adding paneer (cottage cheese) or use tofu instead of paneer. Vegetable Jalfrezi without paneer is naturally vegan.
What to do with leftover Paneer Jalfrezi?
The leftover jalfrezi can be stir-fried along with steamed rice to make a pulao/fried rice or use it as a stuffing for wraps and sandwiches.
More Indian Paneer Recipes For You:
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Paneer Jalfrezi Recipe
- Heavy Bottom Kadhai
Ingredients
- 250 Gram Paneer (cottage cheese), cut into strips
- 1 Cup sliced onion
- 1 Cup sliced red bell pepper
- 1 Cup sliced green capsicum
- 1 Cup sliced tomato (discard pulp and seeds)
- 1 Teaspoon nigella seeds (kalonji)
- 1 Teaspoon cumin seeds (jeera)
- 2 Teaspoon ginger & garlic paste
- 1/3 Cup tomato sauce
- Salt to taste
- 1 Teaspoon turmeric powder
- 1 Teaspoon red chilli powder or to taste
- 2 Teaspoon coriander powder
- 4 Tablespoon mustard oil or cooking oil
- 1 Tablespoon Kasuri Methi or Dried Fenugreek Leaves
Ingredients For Garnish:
- 1 Tablespoon thinly sliced ginger
Instructions
- Heat oil in a wok or stir fry pan over medium flame.
- Add cumin seeds and nigella seeds. Cook for 10 seconds. Add sliced onion, fry till onion softens. Add ginger-garlic paste and fry for a minute.
- Next, add the tomato sauce, salt, and spices. Stir to combine. Add 1/4 cup of water, mix, and cook the masala over low heat for 1 – 2 minutes.
- Add the colored bell peppers, capsicum, and fry again on high flame for 2 minutes to cook the vegetables.
- At last add paneer strips, sliced tomato, dried fenugreek leaves, and gently mix them until all the masalas coat all the vegetables and paneer. Continue cooking for 2-3 minutes but do not stir very frequently otherwise paneer will crumble.
- Sprinkle sliced ginger and coriander leaves before serving.
- Serve Paneer Jalfrezi warm with chapati or naan.
Recipe Notes:
- Jalfrezi is a quick stir-fry and has a crunch to it. Hence, do not cook the vegetables for too long.Â
- Instead of tomato sauce, you can add tomato pasta sauce or canned tomatoes along with a teaspoon of sugar.Â
- Adjust the amount of red chili powder as per your taste preference. If you want to make it spicier, add sliced green chili.
- From colorful bell peppers, carrot, cauliflower to potato, you can add any vegetable of choice in jalfrezi.Â
- For cooking, you can use olive oil, coconut oil, mustard oil, or any other cooking oil available.Â
4 comments
Very tempting. I would be glad if you come up with (publish) a cookbook. I will be the first to have one with me…. bet ya
Tried it. It was awesome. Thanks for the recipe. And the pictures are great as usual.