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Stir fried paneer and colorful veggies in tangy Indian masala sauce sered in copper container along with peas pulao, naan and salad.
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5 from 1 vote

Paneer Jalfrezi

Paneer Jalfrezi is a popular north-Indian curry made by paneer stir fried in a flavorful onion tomato masala sauce. This vegetarian, restaurant favorite curry makes quick 20 minutes dinner.
Prep Time7 minutes
Cook Time12 minutes
Total Time19 minutes
Course: dinner
Cuisine: Indian
Servings: 6 cups
Calories: 186kcal
Cost: $7

Ingredients

Spices

Instructions

How to Make Instant Pot Paneer Jalfrezi?

  • Press the SAUTE button on the Instant Pot. Once it displays hot, add the oil and then add the cumin and fennel seeds. Let the cumin seeds sizzle for few seconds.
  • Add the onions. Sprinkle some salt over the onions. Stir and cook for 2 minutes until onions are soft.
  • Add the ginger-garlic paste and cook for 1 minute.Then add the sliced bell peppers and all the spices. Stir well. Add water and de-glaze the pot. Scrape the bottom with a spatula and remove all browned bits of onions and spices that are stuck at the bottom of the pot.
  • Add the paneer stripes. Add tomatoes and ketchup on top and do NOT stir.
  • Close the pot with its lid. Press the MANUAL or PRESSURE COOK button and cook on high pressure for 2 minutes. Let the pressure release naturally for 5 minutes and then do a quick pressure release by moving the  valve from SEALING to VENTING.
  • Once the silver pin drops,  open the lid. Crush the fenugreek leaves on your palms and sprinkle over the curry. Add the lemon juice. Mix everything well by gently stirring.
  • If the curry looks too liquidy, press the saute button. Cover the pot with a glass lid and let it simmer for 3 to 4 minutes. Cancel SAUTE. Add in fresh cilantro and serve. 

How To Make Paneer Jalfrezi on Stove top?

  • Heat oil in a heavy bottom sauce pan on medium heat. Add cumin and fennel seeds and let them sizzle for 30 seconds.
  • Add sliced onions, garlic and ginger. Sprinkle  some salt.  Fry them for about 2-3 minutes.
  • Add all the spices and the bell peppers. and stir them with the onions for few minutes. Add a couple of tablespoons water if the spices stick to the pan.
  • Add the chopped tomato and tomato ketchup and cook for about 2 minutes until the tomatoes mix well and start to soften. Add the paneer stripes and stir well. Cook for 2-3 minutes until the paneer softens.
  • Crush the fenugreek leaves on your palms and sprinkle over the curry. Add the lemon juice. Mix everything well by gently stirring. Turn off the heat. Garnish with cilantro and serve warm.

Notes

Frying the paneer : I did not fry the paneer before adding in this recipe. If you like, you can fry it.
Shape of the paneer and veggies  : Since this is a stir fry dish, all the ingredients are cut into long stripes lengthwise , instead of cubes. Make about 1" stripes for even cooking.
Vegetables: I used green, orange and red bell peppers.  I used mini sweet pepper package since I often have that in my refrigerator. Any color peppers will work in this recipe. You can also use firm veggies like green onions,  carrots, broccoli or snow peas.
Spice Level : I prefer to make this curry medium to low spicy. If you want it it bold, hot spicy, increase the red chili powder or add green chilies.
Make it Vegan: If you want to make this curry vegan, use firm pressed tofu instead of paneer.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Fiber: 5g | Sugar: 6g