Sunday, October 20, 2013

Paneer Jalfrezi

Paneer Jalfrezi is a very popular Indian curry in which  succulent pieces of Cottage Cheese/Paneer  and vegetables are fried  in oil and spices to produce a thick sauce.This colourful and nutritious curry is easy ,quick to make and goes well with wraps/rolls - a must try dish for all paneer lovers.

Paneer Jalfrezi

Preparation time: 15 min

Cook time: 25 min

Serves: 4


Paneer/Cottage Cheese (cubed)
250 grams
Onion (cut into long thin strips)
2-Medium sized
Ginger Garlic paste
1 tsp
Tomato puree
¼ cup
Tomato (cut into long thin strips)
Beans (cut into long thin strips)
Carrot (cut into long thin strips)
Capsicum (cut into long thin strips)
1 big or 2 small
Baby corn (halved)
Tomato Ketchup
3 tsp
Cumin Seeds/Jeera1 tbsp
Oil/Ghee3 tsp
To taste


Red Chili powder
2 tsp
Coriander powder
2 tsp
Garam Masala powder
1 tsp
Kasuri Methi (crushed)
½ tsp
Turmeric powder
¼ tsp


  1. Heat oil in a cooking pan, add cumin seeds and wait till it splutters.Add onion slices and sauté them till they turn golden brown.

  2. Add ginger garlic paste and sauté for 2-3 mins.

  3. Add red chili powder, turmeric powder, coriander powder and salt. Mix well. Add tomato puree and tomato ketchup and cook until the mixture thickens and oil oozes out.

  4. Add sliced beans, carrots and baby corn and sauté for 3 mins and add 1/3 cup of water let it cook for 5 mins on medium flame.

  5. Add capsicum and tomato. Cook for 5 mins and mix once in a while.

  6. Add paneer pieces and toss the contents gently till the masala binds to the paneer.Finally add the garam masala and lemon juice and mix gently and switch off the flame.

  7. Garnish with kasuri methi and transfer to the serving dish.

  1. Serve paneer jalfrezi as a side dish with roti/naan. Perfect for Lunch box.
  2. Using ghee or oil is purely your choice.
  3. Keep paneer dunked in warm water until before you cook.
  4. Don't overcook capsicums to retain their crunchy texture.

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