Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)

Method8 steps · about 25 min

1. 1

   Step 1: Heat the oil (2 tablespoons) in a medium heavy-bottomed skillet. Add cumin seeds (1 teaspoon) and allow them to sizzle for about 30 seconds.

   Uses 2 tablespoons oil · 1 teaspoon cumin seeds

2. 2

   Step 2: Add the onions and cook for 4 to 5 minutes or until they are softened and translucent.

   Soften onions · 5 minUses Hot oil with sizzling cumin · 1 medium red onion, thinly sliced

3. 3

   Step 3: Add the garlic (2 teaspoons) and ginger (1 teaspoon) and cook another minute until aromatic.

   Uses Softened cumin onions · 2 teaspoons garlic (minced ) · 1 teaspoon ginger (grated)

4. 4

   Step 4: Add the turmeric (¼ teaspoon), Kashmiri red chili powder (1 teaspoon), coriander (1 teaspoon), and salt (1 teaspoon). Mix well.

   Uses Onion, garlic and ginger base · ¼ teaspoon ground turmeric · 1 teaspoon Kashmiri red chili powder · 1 teaspoon ground coriander · 1 teaspoon kosher salt

5. 5

   Step 5: Add the tomato paste (1 tablespoon) and water (¼ cup) and mix well to combine.

   Uses Spiced aromatic base · 1 tablespoon tomato paste · ¼ cup water

6. 6

   Step 6: Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite.

   Cook peppers until tender-crisp · 4 minUses Tomato-paste spiced base · ½ green bell pepper (thinly sliced into 2-inch pieces) · ½ red bell pepper (thinly sliced into 2-inch pieces)

7. 7

   Step 7: Add the tomato (1) and paneer (8 oz) and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.

   Warm paneer and tomato · 4 minUses Cooked peppers in spiced base · 1 tomato (thinly sliced ) · 8 oz paneer, cut into ½-inch by 1-inch pieces

8. 8

   Step 8: Serve garnished with lemon juice (1 tablespoon), Kasoori methi (½ tablespoon), and cilantro (¼ cup). Mix well to combine and serve with parathas or griddled naan.

   Uses Hot paneer and vegetable jalfrezi · 1 tablespoon lemon juice · ¼ cup cilantro (finely chopped) · ½ tablespoon kasoori methi (dried fenugreek leaves) · Prepared parathas or naan for serving, optional