Paneer Jalfrezi

Many of you may wonder, what does the jalfrezi means? I am one of those too. I had eaten paneer jalfrezi or vegetable jalfrezi in restaurants many times. But never knew the meaning of it. When I tried this recipe at home, I have done enough research on net about it. Thanks to the food-blogging, I have gained so much knowledge. Jalfrezi is the Indian version of Chinese stir-fry. During the British rule in India, they have came up with it by stir frying leftover veggies with meat in thick, spicy, tangy sauce. Jal (jhal) means spicy, hot in Bengali language. As the same says, this is spicy dish made with mix of vegetables and paneer. Addition of vinegar and tomato puree give slight tang to the dish. For making this paneer jalfrezi, I have added few vegetables like onion, green beans, carrot and capsicum along with paneer. Traditionally, blanched vegetables are used and quickly stir-fried in the dish. But to make it in a one pan instead of boiling them in water in separate pan, here I have cooked the veggies in the pan with spices and tomato puree. Hence it is quick and easy to make. Check out other paneer recipesPaneer pulao  //  Paneer tikka  //  Paneer do pyaza // Paneer sandwich

Step By Step Photo Instructions:

1. Prep all the veggies and rest of the ingredients before you start making the dish.
2. Heat one tablespoon of oil in a pan on medium heat. Once hot place the paneer pieces in it. Lightly fry them.
3. Once you get light golden color on one side, flip them fry other side. Most important, do not over fry them (meaning they get crispy or brown), otherwise paneer will get chewy and dry. Remove the fried paneer in plate and keep it aside. You can dip fried paneer in warm water for some time and squeeze it very gently to remove excess water. This way you will get very soft paneer.  Here I have used fresh homemade paneer, so I have not soaked in water. If using store bought or frozen paneer, It is highly recommended to soak in warm water after frying to get soft texture
4. Add remaining 1 tablespoon of oil in the same pan and let it heat up. Once hot add cumin seeds and let them sizzle.
5. Then add dried red chili and saute for about 30 seconds. The chili will get darker color.
6. Now add all the prepared vegetables (onion, carrot, beans, ginger, both capsicum).
7. Mix well and saute for 2-3 minutes.
8. Then add salt, turmeric powder, red chili powder, coriander powder and garam masala.
9. Again mix well so all the masala is coated to the vegetables. and cook for a minute.
10. Now add tomato puree.
11. Stir well.
12. Cover the pan and cook till vegetables are cooked (about 10-12 minutes).
13. Now add sugar and vinegar. Stir well.
14. Add ¼ cup of water, fried paneer and chopped coriander leaves.
15. Gently mix till the thick gravy is coated well to paneer pieces. Make sure that paneer pieces do not break. Cook for 2 minutes and turn off the stove. Remove paneer jalfrezi to a serving bowl and enjoy. This is semi-dry curry where thick, spicy gravy is coated to paneer and veggies. Serving suggestion: Serve paneer jalfrezi with roti, paratha, naan or kulcha. Did you try this paneer jalfrezi recipe? I’d love to hear about it! Leave a review in the comment section below.