Paneer Jalfrezi
Paneer Jalfrezi is a delicious, gluten-free, one-pot Indian stir fry (sabzi) with cottage cheese and vegetables. Learn how to make vegetable jalfrezi in a few simple steps.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 Gram Paneer (cottage cheese), cut into strips
- 1 Cup sliced onion
- 1 Cup sliced red bell pepper
- 1 Cup sliced green capsicum
- 1 Cup sliced tomato (discard pulp and seeds)
- 1 Teaspoon nigella seeds (kalonji)
- 1 Teaspoon cumin seeds (jeera)
- 1 Tablespoon ginger & garlic paste ((see recipe))
- 1/2 Cup tomato sauce or ketchup
- Salt to taste
- 1 Teaspoon turmeric powder
- 1 Teaspoon red chilli powder or to taste
- 2 Teaspoon coriander powder
- 4 Tablespoon mustard oil or cooking oil
- 1 Tablespoon Kasuri Methi or Dried Fenugreek Leaves
- 1 Tablespoon thinly sliced ginger
Instructions
- 1
Heat oil in a wok or stir fry pan over medium flame.
- 2
Add cumin seeds and nigella seeds. Cook for 10 seconds. Add sliced onion, fry till onion softens. Add ginger-garlic paste and fry for a minute.
- 3
Next, add the tomato sauce, salt, and spices. Stir to combine. Add 1/4 cup of water, mix, and cook the masala over low heat for 1 - 2 minutes.
- 4
Add the colored bell peppers, capsicum, and fry again on high flame for 2 minutes to cook the vegetables.
- 5
At last add paneer strips, sliced tomato, dried fenugreek leaves, and gently mix them until all the masalas coat all the vegetables and paneer. Continue cooking for 2-3 minutes but do not stir very frequently otherwise paneer will crumble.
- 6
Sprinkle sliced ginger and coriander leaves before serving.
- 7
Serve Paneer Jalfrezi warm with chapati or naan.