Being from an Indian family, I make roti sabzi almost every day. We prefer eating it for lunch with a side of dal or raita. I like sabzi’s that come together quickly like this Veg Paneer Bahara or Mixed Veg with Beetroot. Some days we enjoy a bowl full of dal rice. So comforting!! Vegetable Paneer Jalfrezi is one recipe that is so nutritious, comforting and comes together in minutes making it perfect for busy days. Moreover, this curry is without heavy cream, butter or milk making it lighter on the tummy.
What is Jalfrezi?
Jalfrezi (also known as jhal frezi, zalfrezi, zalfraizi, jaffrazi) is a curry dish from India. According to Wikipedia source, Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with onions and chili. I think it as an Indian stir fry packed with a blend of mixed vegetables, some protein & a lot of spice. Chicken Jalfrezi is a very popular dish. Today I am sharing a vegetarian version of the same using paneer as a protein instead of Chicken. Vegetable Paneer Jalfrezi is a dry mixed vegetable recipe similar to Kadai Paneer and not with gravy-like Paneer Butter Masala. Adding protein like paneer or tofu to this curry makes this side-dish more nutritious.
Ingredients to make Vegetable Paneer Jalfrezi
The ingredient list is very customizable. I make this curry with veggies like onions, assorted colored bell peppers, carrots, and tomatoes. Chopped green chilies, ginger, garlic adds a lot of flavor to this Indian stir fry veggie. It has simple seasoning with basic Indian spices like cumin, red chili powder, turmeric, coriander powder, and garam masala. My secret to a restaurant-style Vegetable Paneer Jalfrezi is adding a little tomato ketchup. Ketchup adds sweetness and binds this curry well. You may add tomato paste instead. Lastly comes Paneer, a lot of paneer and a sprinkle of kasoori methi.
How to make Veg Paneer Jalfrezi at home?
Cut all vegetables and paneer lengthwise for this recipe. I have used a combination of mustard oil and regular cooking oil for making this recipe. Mustard oil adds an authentic North Indian flavor to this curry. Start by heating oil in a nonstick pan on medium heat. Once warm, add in cumin seeds and hing. Now add in the minced ginger & garlic to the oil. Sautee it for 20 seconds. Now add in green chilies, all the veggies mentioned and salt.
Cook them on high heat for 2 minutes until barely tender. You may choose to cover and cook it. Stirring occasionally in between. Add in the masalas, give it a mix. Let it cook for 1 minute.
Add in the tomato puree and ketchup. Cover and cook for 2 minutes.
Add in the sliced tomato. Cook for 30 seconds.
Now add in the kasoori methi and sliced Paneer. Give it a mix until the masala is well coated with paneer.
Lower the heat to medium. Cook covered for 2 minutes. This will make Paneer soft. Give a taste check and adjust seasoning accordingly. Now cook without the lid for a minute.
Helpful tips to make the best Veg Jalfrezi with Paneer at home –
All vegetables and Paneer are cut lengthwise to make Jalfrezi and not cubes as it’s done for Kadai Paneer. Do not overcook the veggies or else it will get mushy. Jalfrezi is just stir-frying them on high heat to cook. Do not fry the paneer separately. In Paneer Jalfrezi, it should have a soft texture. Substitute tomato puree and ketchup with 1 tablespoon store-bought tomato paste and 3-4 tablespoons water. Plus add ½ teaspoon of sugar for a hint of sweetness.
Makes great Low Carb and Keto recipe
Looking Keto friendly or low carb Indian recipes? Try this one. It has net of 7-gram carbs per serving. If going Keto then swap carrots for green beans. Mushrooms & cauliflower go well with this curry too. It pairs well with low carb tortillas or cauliflower rice too.
We like this veg paneer jalfrezi recipe because –
You can make it under 15 minutes. Its an ideal Indian recipe option for everyday meals. Fits well as an Indian Main Course for a party or potluck. It’s high in protein & ideal for a low carb diet.
Some frequently asked questions about this Indian curry –
What other vegetables go in Jalfrezi curry –
Apart from onion, peppers, and carrots, I like to use baby corn ( fresh or canned anything will work). Even long cauliflower florets or mushrooms work great in this jalfrezi recipe.
Can you make this paneer curry ahead of time?
Yes, you can do it two ways-
Slice the vegetables and paneer and store it in the fridge for up to 2 days in advance OR Make the curry and store it in the fridge for 2 days ahead of time.
Can you freeze Veg Paneer Jalfrezi?
Yes, you can freeze this sabzi for up to 3 months. Thaw overnight in the fridge or 2-3 hours at room temperature. Then reheat in a microwave or stovetop pan until piping hot. Do not refreeze the leftovers.
How to make Jain Paneer Jalfrezi?
You can alter this recipe and make paneer jalfrezi without onion and garlic. Simply leave it out and proceed with the recipe.
Can you make this recipe vegan?
You can leave out the paneer and simply make Vegetable Jalfrezi or add pressed tofu instead of paneer to make a completely vegan meal.
Some delicious Indian curry recipes for you –
Instant Pot Chana Masala Palak Rajma masala | curried spinach kidney beans Aloo Baingan Masala ( Potato Eggplant Curry) Aloo Palak ( Spinach Potato Curry)
Highly recommended paneer recipes to try –
Palak Paneer – The greenest one you will ever make! Paneer Lababdar – Can be made in an Instant Pot too. Badami Paneer Curry – Exotic North Indian Curry. Paneer Masala – One masala recipe for dosa, sandwiches & wraps. Quinoa Paneer Patties – High Protein Recipe.
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The Best Vegetable Paneer Jalfrezi Recipe –
