Paneer Jalfrezi is an Indian curry made with paneer and peppers which are stir fried in a spicy onion tomato sauce. This is a delicious restaurant style paneer jalfrezi recipe that can come together in 20 minutes.

When you need a quick and easy paneer curry, this Restaurant-Style Paneer Jalfrezi has your back.

It is a phenomenal vegetarian curry dish that is full of flavour and made with hearty chunks of paneer and comes together in 15 minutes.

We love Paneer dishes at home and often whip up Punjabi Saag Paneer or Matar Paneer in less than 30 minutes.

Or for a more elaborate affair , a rich and creamy Shahi Paneer or Paneer Tikka Biryani .Have you tried my fusion Tandoori Paneer Galette yet?

What is Paneer Jalfrezi

Jalfrezi curry can be found on the menu of many Indian restaurants more so in Britain than the Indian subcontinent.

Paneer Jalfrezi is a delightful and flavoursome curry with tender chunks of paneer in a spicy semi-dry tomato sauce with stir-fried green peppers and onions.

The softness of paneer, crunchiness of green peppers and little tanginess from the tomatoes and the right level of spiciness blend so well in this curry.

This particular recipe of paneer jalfrezi has panch phoran (Indian 5 spice) and kasoori methi to give a restaurant-style flavour. Prepare your taste buds!

Ingredients

Full measurements can be found in the recipe card below.

Paneer – aka Indian cottage cheese. You can use homemade paneer or store-bought paneer. Cut into paneer cubes or batons. Use fresh paneer. For soft paneer, you can soak the cut paneer in warm water for 5 minutes.

Bell Peppers – aka capsicum which is needed for a proper jalfrezi. I have used yellow and green bell pepper.

Onion, garlic, ginger – use fresh where possible but you can use ready made ginger-garlic paste. You will need finely chopped onions – I have used white, you can also use red onions.

Tomatoes – you need fresh tomatoes chopped and fresh tomato puree in the gravy. As an alternative, use tomato paste or passata. I do not recommend tomato ketchup as it is too vinegar-y in flavour

Panch phoran – a ready prepared mix of 5 different whole spices – cumin seeds, nigella, mustard, fenugreek and fennel seeds. This mix is what makes the recipe taste “restaurant-style”

Indian spices you need the following spice powders – garam masala powder, red chilli powder, turmeric powder and ground coriander powder and cumin powder.

Kasuri methi – a pinch of kasoori methi (dried fenugreek leaves) bring out restaurant-style flavours to the dish.

Sugar – a small pinch of sugar adds little sweetness to the curry and balance out the tartness of the tomatoes.

Oil – I have used olive oil but you can use other flavourless oils such as sunflower oil or vegetable oil

For garnish – a dash of lemon juice / lime juice, ginger juliennes and freshly chopped coriander leaves

Optional – add crushed green chillies to the onion garlic mixture or alternatively slit green chilies. Optionally add other vegetables to make a paneer and veg jalfrezi like baby corn, french beans and peas.

How To Make Restaurant Style Paneer Jalfrezi

As jalfrezi is a quick stir fry recipe, have all the ingredients prepped before you begin cooking.

Heat some of the oil in a pan on low heat and cook the paneer on all sides. Once it just turns light beige/brown, remove from the pan.

Add the remaining oil on medium heat. To the hot oil, add the panch phoran. Wait until you hear a sizzle as the seeds release their flavour.

Add the onion, ginger and garlic and saute for 2-3 minutes.

Then add the bell pepper and switch to high heat.

Stir in chopped tomato and crushed tomato and cook until oil releases from the mixture and the raw smell disappears.

Add the spice powders (red chili powder, turmeric, cumin coriander and garam masala), kasoori methi, sugar and salt. If the mixture is too dry and starting to burn, either add a tbsp oil or splash of water.

Toss the paneer back in and mix well.

Finish it off with a squeeze of lemon for freshness.

Serving Suggestions

For busy weeknights, round and soft Gujarati rotlis (Indian Roti) are the way to go.

For a fake away British Indian Restaurant style, go for

Garlic and coriander naan bread ,

Indian Onion Chutney ,

Kachumber salad or Indian Onion salad

Jeera rice and

poppadoms with Indian Mint Sauce

Storage

Store leftovers in an airtight container and keep in the fridge for 2-3 days. Reheat in a pan or in the microwave.

I do not recommend freezing this recipe as the paneer and vegetables will loose their texture.

Other Paneer Recipes

Palak Paneer Instant Pot

Matar Paneer

Paneer Tikka Masala

Paneer Butter Masala

Punjabi Saag Paneer

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Paneer Jalfrezi (Restaurant Style)

Equipment

• 1 Frying pan
• 1 Spatula
• 1 Sharp knife
• 1 Chopping board

Ingredients

• 200 gram paneer cut into batons
• 1 big green bell pepper pepper/capsicum thinly sliced
• 1 big tomato sliced
• 3 tablespoon tomato puree passata
• 1 medium onion thinly sliced
• 1 teaspoon ginger minced
• 1 teaspoon garlic minced
• 1 green chilli sliced- optional
• 3 tablespoon oil
• 1 teaspoon Panch Phoran /Five Indian spices
• Salt to taste
• ½ teaspoon dry fenugreek /kasoori meth
• 1 teaspoon chilli powder red Kashmiri
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 1 teaspoon lemon juice

Garnishing (optional)

• ½ teaspoon kasoori methi
• 1 tablespoon coriander leaves finely chopped
• lemon /lime wedges
• 1 tespoon ginger juliennes

Instructions

• In a pan heat oil, shallow fry paneer batons until golden brown on all the sides. 3 tablespoon oil, 200 gram paneer
• Remove it and keep it aside on a plate.
• In the same hot oil, add panch phoran and let it crackle. 1 teaspoon Panch Phoran
• Add sliced onion and saute till light pink. 1 medium onion
• Now add minced ginger-garlic, let it cook for a few seconds. 1 teaspoon ginger, 1 teaspoon garlic
• Add green peppers and green chilli if using. 1 big green bell pepper, 1 green chilli
• Stir-fry the veggies for a couple of minutes, then add fresh tomatoes and tomato puree. 1 big tomato, 3 tablespoon tomato puree
• Add all the spices and masala along with kasoori methi. 1 teaspoon chilli powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon dry fenugreek
• Make sure the masala doesn’t burn if you think it’s sticking add a couple of spoons water.
• Add salt and sugar. Salt, 1 teaspoon sugar
• Mix well, add shallow fried paneer, lemon juice and gently mix everything. 1 teaspoon lemon juice
• Serve hot in a serving bowl, garnish it with the freshly chopped coriander, kasoori methi, lemon wedges and ginger juliennes. 1/2 teaspoon kasoori methi, 1 tablespoon coriander leaves, lemon, 1 tespoon ginger
• NOTES:

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Paneer Jalfrezi (Restaurant Style)

Equipment

• 1 Frying pan
• 1 Spatula
• 1 Sharp knife
• 1 Chopping board

Ingredients

• 200 gram paneer cut into batons
• 1 big green bell pepper pepper/capsicum thinly sliced
• 1 big tomato sliced
• 3 tablespoon tomato puree passata
• 1 medium onion thinly sliced
• 1 teaspoon ginger minced
• 1 teaspoon garlic minced
• 1 green chilli sliced- optional
• 3 tablespoon oil
• 1 teaspoon Panch Phoran /Five Indian spices
• Salt to taste
• ½ teaspoon dry fenugreek /kasoori meth
• 1 teaspoon chilli powder red Kashmiri
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 1 teaspoon lemon juice

Garnishing (optional)

• ½ teaspoon kasoori methi
• 1 tablespoon coriander leaves finely chopped
• lemon /lime wedges
• 1 tespoon ginger juliennes

Instructions

• In a pan heat oil, shallow fry paneer batons until golden brown on all the sides. 3 tablespoon oil, 200 gram paneer
• Remove it and keep it aside on a plate.
• In the same hot oil, add panch phoran and let it crackle. 1 teaspoon Panch Phoran
• Add sliced onion and saute till light pink. 1 medium onion
• Now add minced ginger-garlic, let it cook for a few seconds. 1 teaspoon ginger, 1 teaspoon garlic
• Add green peppers and green chilli if using. 1 big green bell pepper, 1 green chilli
• Stir-fry the veggies for a couple of minutes, then add fresh tomatoes and tomato puree. 1 big tomato, 3 tablespoon tomato puree
• Add all the spices and masala along with kasoori methi. 1 teaspoon chilli powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon dry fenugreek
• Make sure the masala doesn’t burn if you think it’s sticking add a couple of spoons water.
• Add salt and sugar. Salt, 1 teaspoon sugar
• Mix well, add shallow fried paneer, lemon juice and gently mix everything. 1 teaspoon lemon juice
• Serve hot in a serving bowl, garnish it with the freshly chopped coriander, kasoori methi, lemon wedges and ginger juliennes. 1/2 teaspoon kasoori methi, 1 tablespoon coriander leaves, lemon, 1 tespoon ginger
• NOTES:

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Quick, easy and delicious Instant Pot Doodh Poha Kheer, this dump and start with no-effort dessert in less than 20 minutes with a handful and basic ingredients. An ideal dessert for Sharad Poornima!

What Is Sharad Poonam/Poornima?

What Is Doodh Poha?

Instant Pot Doodh Poha Kheer

Creamy, delicious and easy Dump and start recipe, no monitoring or slaving over the stove. Can be made vegan and sugar free too. Fuss-free, simple and 5 ingredients dessert What is not to like about it?

What Ingredients Do I Need For Doodh Poha?

Rice flakes are also known as parched rice available in Indian grocery stores and online. There are red rice flakes available too, but for this recipe, we need white rice flakes. Milk- for a rich and creamier Doodh Poha whole milk works best, but if you prefer to use semi-skimmed or skimmed, go ahead and use it. Sugar – white granulated sugar works best. Cardamom powder for flavours, chopped nuts. Serving Suggestion For Doodh Poha This is the one dessert that has to be consumed chilled and not warm. In Gujarat, doodh poha is served with hot and spicy pakoda or Bhajiya

Tips To Make Best Instant Pot Doodh Poha

Before you start making the doodh poha in the Instant pot, make sure lid and the seal of the pot is clean and there is no other food smell on it. There should not be any kind of residue left on it, else milk can curdle. Always add water first to avoid sticking or milk will burn in the Instant pot. Wait for the 10 minutes NPR and do not get tempted to release the steam straight away.

How To Make Instant Pot Doodh Poha Kheer?

1. Add water in the inner pot.
2. Add milk.
3. Add washed and drained poha.
4. Add sugar and stir the mix with the spoon.
5. Close the lid and set the porridge button for 5 minutes.
6. Open the lid.
7. Add cream (optional)
8. Add cardamom powder and nuts.

Variation Doodh Poha Recipes You May Want To Try

Paneer Doodh Poha Vanilla Doodh Poha Coconut and Mango Doodh Poha

Instant Pot Doodh Poha Kheer

Instant Pot Doodh Poha Kheer

ingredients:

• Instant pot or similar electric pressure cooker

• Big spoon or spatula

• 50g cup rice flakes (Poha)washed and drained

• 500ml whole milk

• 50g sugar

• 50ml cream (optional)

• Pinch cardamom powder

• 1/4 cup water

• 2 TBSP chopped nuts such as almond and pistachio

• Few dried or fresh edible flower petals (optional)

instructions:

How to cook Instant Pot Doodh Poha Kheer

1. Make sure the inner pot of the Instant pot and seal/ring is clean without any smell or residue.
2. First, add water, milk, poha, and then sugar in the inner pot. (make sure you first add water)
3. Stir and close the lid, set the valve in sealing position.
4. Press the ‘PORRIDGE’ button and set the time for 5 minutes by pressing the “-” sign to decrease the time as the Preset time for the porridge button is 20 minutes.
5. Once done let the pressure release naturally (may take 10-12 minutes)
6. Open the button and stir the doodh poha. Add cardamom powder and nuts, cream if using.
7. No need to saute this doodh poha kheer as with this timing the kheer turns out with exact consistency.
8. Remove it in a serving bowl, chill and decorate with nuts and flower petals.
9. Enjoy!

NOTES: