Paneer jalfrezi is a spicy dry curry made with paneer and bell peppers stir-fried in a spicy onion tomato base.
What is a jalfrezi or jalfrezi curry?
Jalfrezi is an adapted word(according to Wikipedia.com) from Bengali which means a spicy hot food usually served with chicken, fish, vegetables, or paneer.
Paneer jalfrezi is a straightforward dish that involves no special masalas or long-time cooking or multiple steps. Just stir-frying the capsicums and paneer in the spiced onion tomato sauce is all it is. The stir-frying on high heat method adapts the Chinese cooking.
How spicy is paneer jalfrezi?
A lot!!! yes, the authentic jalfrezi is always meant to be an extra hot dry curry. But you can always customize the heat by adjusting the quantities of chilli peppers and powder.
Variations and serving suggestions:
Veg jalfrezi – Fast cook any available fresh veggies with onions and peppers and tomatoes. Interesting varieties are mushroom jalfrezi, corn capsicums jalfrezi and Tofu jalfrezi (vegan dish).
Chicken or fish jalfrezi – Cook boneless chicken or fish cubes in an onion-tomato base, toss bell peppers.
More interesting paneer recipes:
Paneer jalfrezi – Stepwise pictures
Preparation:
- Cut paneer into cubes and keep aside. If you are using store-bought paneer please immerse them in warm water for 10mins before using.
- Slice multicolored bell peppers and onions.
- Grind two medium-sized tomatoes and keep them aside.
Recipe:
- Heat 3tbsp of oil in a cooking pan and roast 1.5 tsp of cumin seeds.
- Let the cumin seeds crackle and add sliced onions. Saute the onions well for 2 minutes until onions become soft and transparent.
- Add 1tbsp of ginger garlic paste and saute well to remove the raw smell of garlic.
- Next, add the paste of tomatoes and cook till tomatoes become dark red and the excess moisture evaporates.
- Now add a tsp of chopped chilli and bell peppers.
- Mix the capsicums with the masalas. Add 1/4 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp coriander powder and 1/2 tsp garam masala.
- Pour half a cup of water to cook the masalas and stir well.
- Add a tsp of salt and 2 tsp of crushed Kasuri methi leaves.
- Toss everything quickly and switch. Serve spicy paneer jalfrezi with naan, phulkas and rotis.
Paneer jalfrezi | Spicy paneer jalfhrezi
Equipment
- Cooking pan
Ingredients
- 250 g Paneer
- 3 tbsp Oil
- 1.5 tsp cumin seeds
- ¾ cup Onions sliced
- 1 tbsp GG paste
- 2 Tomatoes pasted
- 1 Green chilli
- 1 cup Bell peppers Mixed colors
- ¼ tsp Turmeric powder
- ¾ tsp Chilli powder
- ¾ tsp Coriander powder
- ½ tsp Garam masala
- ½ cup Water
- 1 tsp Salt
- 2 tsp Kasuri methi leaves
Instructions
Preparation:
- Cut paneer into cubes and keep aside. If you are using store-bought paneer please immerse them in warm water for 10mins before using.
- Slice multicolored bell peppers and onions.
- Grind two medium-sized tomatoes and keep them aside.
Recipe:
- Heat 3tbsp of oil in a cooking pan and roast 1.5 tsp of cumin seeds.
- Let the cumin seeds crackle and add sliced onions. Saute the onions well for 2 minutes until onions become soft and transparent.
- Add 1tbsp of ginger garlic paste and saute well to remove the raw smell of garlic.
- Next, add the paste of tomatoes and cook till tomatoes become dark red and the excess moisture evaporates.
- Now add a tsp of chopped chilli and bell peppers.
- Mix the capsicums with the masalas. Add 1/4 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp coriander powder and 1/2 tsp garam masala.
- Pour half a cup of water to cook the masalas and stir well.
- Add a tsp of salt and 2 tsp of crushed Kasuri methi leaves.
- Toss everything quickly and switch. Serve spicy paneer jalfrezi with naan, phulkas and rotis.
Video
Notes
1) Jalfrezi curry won't go well without bell peppers and try not to skip them. Also do not overcook them, maintain the little crunch.
2) This is a medium-hot curry and you can adjust the spice levels as per your preference.
