Another paneer recipe — it’s been about 1.5 months since my last one. Life has been eventful: two large blocks of paneer and several recipe trials later, Paneer Jalfrezi made the cut.
We recently moved cross-country, which meant I spent three months at my mother’s house. For one month I was alone with the kids while she was away, and during that time I experimented with dishes I don’t usually make at home, including my Saag Paneer. Those two rogue blocks of paneer in my mother’s freezer fed us for several meals and inspired this Paneer Jalfrezi.
This Paneer Jalfrezi is a vegetarian twist on my Chicken Jalfrezi. It’s a vibrant, flavourful curry with a thick onion-and-tomato masala and crisp-tender bell peppers — an easy crowd-pleaser served with rice or naan.
🍛 What is a Jalfrezi?
Jalfrezi is a style of curry known for its thick red masala made from onions and tomatoes and for the addition of cubed capsicums (bell peppers). The dish is typically cooked with hot frying and quick stirring, giving the peppers a pleasant crunch. Popular variations include Chicken Jalfrezi, Paneer Jalfrezi, Vegetable Jalfrezi, Prawn Jalfrezi and Lamb Jalfrezi. I love Jalfrezi for the aroma, texture and flavour the capsicums bring.
🥣 How do you make Paneer Jalfrezi?
This curry follows a classic Pakistani/Indian onion-and-tomato base. The key steps are frying the paneer until golden, cooking the onions and spices down into a deep, jammy masala, and finishing with crisp bell peppers so they remain crunchy.
Start by cutting paneer into cubes and frying them in neutral oil over medium-high heat until golden and crispy, stirring frequently for even colour. If you prefer not to shallow fry, air frying works well too.
Use a wide pan rather than a deep pot — this recipe involves a lot of hot-frying and stirring similar to a stir-fry. Heat some neutral oil, add diced onions and fry over medium-high heat until they begin to turn golden, stirring often so they brown evenly without burning.
When the onions are golden add cumin seeds, coriander powder, paprika, chilli flakes, turmeric, minced garlic and minced ginger. Fry for a couple of minutes to bloom the spices.
Turn the heat down a touch and add chopped tomatoes and optional tomato puree to deepen the colour and tomato flavour. Stir continuously and use your spoon to help break down the tomatoes. Add a splash of water if they’re not softening. Keep cooking until the mixture reduces to a dry, dark, glossy paste — this concentrated masala is what gives the curry depth and aroma.
Add the fried paneer to the masala and toss to coat. Pour in about ¾ cup (around 180 ml) of hot water, lower the heat, cover and simmer for 10 minutes to allow the paneer to absorb flavours.
Remove the lid, stir in cubed capsicums (bell peppers) and a splash of vinegar, then cover again and let sit on low for about 5 minutes. The goal is crunchy-tender peppers that still hold some bite — add a little more water if you want a looser curry.
When you uncover the pan, the capsicums should be vibrant and slightly crisp. Finish with a garnish of fresh coriander and serve hot with naan or rice for a satisfying meal.
Serve immediately while the paneer is warm and the peppers retain their crunch.
⬜ What kind of paneer is best to use in this recipe?
In the UK paneer is widely available from supermarkets and is sold either as a solid block or pre-cubed. I prefer buying a block because it’s usually firmer and holds together better when frying, though it does require cutting. Pre-cubed paneer is convenient but the pieces can stick together and sometimes crumble more when fried.
If you can’t find paneer where you live, it’s simple to make at home with milk, lemon or vinegar, and a cheesecloth — many tutorials are available if you want to try making it yourself.
♨️ Do you have to fry paneer before adding it to the curry?
Yes — frying gives paneer a pleasant, slightly crunchy exterior that adds texture and helps prevent it from crumbling into the curry. If you prefer less oil, air frying is a good alternative and still produces a satisfying crust.
Other recipes you may enjoy
Saag Paneer | Chilli Paneer | Palak Paneer | Chicken Jalfrezi | Malai Chicken Karahi
📋 Recipe
Paneer Jalfrezi
Ingredients
- 1.1 lb (½ kg) paneer cubed
- ½ cup (125 ml) oil, for the onion and tomato base and additional oil to fry the paneer
- 1.5 (165 g) onions, diced preferably white
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1.5 (180 g) tomatoes chopped
- 2 tablespoon tomato puree optional
- 1 teaspoon chilli flakes
- 2 teaspoon coriander powder
- 1 tablespoon cumin seeds
- 2 teaspoon paprika
- 0.25 teaspoon turmeric
- salt to taste
- 2 capsicums bell peppers, cubed. I prefer using a variety of colours
- 3 tablespoon (45 ml) vinegar
- Fresh coriander to garnish
Instructions
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Heat a neutral oil in a pan and begin to fry the paneer on a medium to high heat, stirring often until the paneer is crispy and golden. Set aside.
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Heat about ¼-1/3 cup of oil (as per your preference), and then add the chopped onions. Fry these over a medium to high heat, stirring often until they begin to turn gold.
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Add the spices, ginger and garlic. Stir and fry for a few minutes.
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Turn the heat down a little and add the tomato puree and tomatoes. Stir, using your spoon to help break down the tomatoes (the finer you chop them, the quicker this will be). Add a bit of water if you feel there is a need. Continue to fry this mixture until it cooks down into a jammy, thick, dark and glossy paste.
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Add the paneer cubes, toss them around the mixture and allow them to sear with everything. Then add ¾ cups of hot water, turn the heat to low and simmer with the lid on for 10 minutes.
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Take the lid off, add the cubed capsicums and vinegar and then allow the curry to simmer on low again with the lid on for 5 minutes.
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Garnish with fresh coriander and serve with hot naan or rice.
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