Paneer Jalfrezi

Updated: Mar 19

Prep Time: 25 min Cooking Time: 45 min Serves: 4 For Marinade: 750 grams Paneer cut in cubes

1 tbsp Yoghurt

1½ tsp Ginger-Garlic Paste

½ tsp Red Chilli Powder

¼ tsp Turmeric Powder

1 tsp Mild Curry Powder ¼ tsp Garam Masala ½ tsp Salt Ingredients: 1 Red and Green Bell Pepper Coarsely Chopped

1 Onion Coarsely Chopped (preferably Indian Onions)

½ cup Fresh Tomato Puree ¾ cup Curry Paste 1½ tbsp Tomato Puree 1 tbsp Ginger Garlic Paste ½ tsp Cumin Seeds 1 tsp Turmeric Powder (Haldi) ½ tsp Red Chilli Powder 1 tsp Kashmiri Red Chilli Powder ¾ tsp Mild Curry Powder ¼ tsp Garam Masala Powder ½ tsp Kasuri Methi (Dry Fenugreek Leaves) 1 tsp Honey 2 Thin Green Chillies split into halves 4 tbsp Oil Salt to taste For Marinade:

  1. Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it in the bowl.

  2. Add the ginger-garlic paste, red chilli powder, turmeric powder, mild curry powder, garam masala and salt, mix and combine with the paneer cubes; refrigerate for 3-4 hours or overnight.

  3. In a frying pan, add 1 tsp oil and 1 tsp butter, cook the paneer and keep aside.

  4. Stir fry the bell peppers and onions by adding ½ tsp of mild curry powder and a pinch of salt; fry until the pepper starts to blister and the edges and the onions turn brown. Keep aside.


For Gravy:

  1. Heat the oil in a pan, add the cumin seeds, fresh tomato puree, ginger-garlic paste, tomato puree, turmeric, red chilli powder, kashmiri chilli powder, mild curry powder, garam masala, kasuri methi, honey and salt.

  2. Cook the puree by adding ½ a cup of water and stirring continuously; once it thickens, add the curry paste and mix well, simmer for 3-4 minutes.

  3. Now add the peppers, onions, paneer and green chillis, mix well and simmer for 5 minutes.

  • Garnish with coriander leaves and serve hot with tandoori naan or jeera rice.

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Paneer Jalfrezi | The Rasoi Recipes

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