Paneer Jalfrezi
Cubed paneer and vibrant vegetables tossed in a spiced tomato sauce with a tangy kick. A quick, colorful vegetarian curry that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 348
- Protein
- 18g
Ingredients
- 8 oz paneer cheese
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 whole medium onion
- ¾ cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon fresh lemon juice
Instructions
- 1
Place the paneer block on the cutting board and cut straight down through it lengthwise, then rotate and cut again to create 0.5-inch cubes—roughly the size of dice.
- 2
Cut the red bell pepper in half from top to bottom, remove the seeds and white core, then slice lengthwise into 0.5-inch-wide strips.
- 3
Cut the green bell pepper in half from top to bottom, remove the seeds and white core, then slice lengthwise into 0.5-inch-wide strips.
- 4
Cut the onion in half from root to tip, then place flat side down and slice lengthwise into 0.5-inch-wide wedges.
- 5
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the paneer cubes to the hot oil and let them cook without moving for 2 minutes until the bottom turns light golden, then flip and cook the other sides until all six faces are pale golden.
- 7
Remove the paneer to a clean plate using a slotted spoon, leaving the oil in the skillet.
- 8
Add the minced garlic and minced ginger to the same hot oil and stir constantly for 30 seconds until fragrant.
- 9
Sprinkle in the cumin, coriander, turmeric, and chili powder, then stir for 30 seconds until the spices coat the oil and smell strongly fragrant—this blooms the spices so they taste better.
- 10
Pour in the crushed tomatoes and stir to combine with the spiced oil, scraping any browned bits from the bottom of the skillet.
- 11
Add the onion wedges and red and green pepper strips to the tomato sauce and stir to coat them evenly.
- 12
Lower the heat to medium and let the curry simmer uncovered for 5 minutes, stirring once every 60 seconds, until the vegetables soften slightly and the sauce thickens.
- 13
Return the paneer cubes to the skillet and stir gently to mix them into the sauce without breaking them.
- 14
Simmer for 2 more minutes, stirring once at the halfway point, until the paneer is heated through.
- 15
Remove from heat and pour the lemon juice into the skillet, then stir to combine—the acid brightens the flavors.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- slotted spoon
- measuring spoons
- measuring cups
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