Easy Paneer Jalfrezi

This easy paneer jalfrezi is a vegetarian version of a takeaway favourite. It's super easy to make even if you don't have much experience with cooking Indian and pairs great with basmati rice, naan and roti.

My love for veggie curries runs deep, and if you've been on Skinny Spatula before, you may have noticed that I post them quite often. From this Butternut Squash and Chickpea Curry to this unbelievable creamy Halloumi Tikka Masala, I love meat-free curries that are ready in under 30 minutes or so for a speedy dinner.

This easy paneer jalfrezi is no exception — it's a delicious yet simple veggie curry that's perfect for a quick weeknight meal when you crave a curry but want something better than takeout.

While this paneer curry may not be a 100% authentic Indian recipe, it's a super flavourful quick dinner that you can truly make your own.

Ingredients and substitutions

Here's what you need to make a delicious vegetable paneer jalfrezi.

• Paneer — Paneer is a mild Indian cheese produced from curdled milk and a fruit or vegetable acid, such as lemon juice. It maintains its shape during cooking and absorbs spices well, which makes it ideal for vegetarian dishes. I use an entire block of paneer in this curry (you can, of course, make your own, but this is a speedy recipe, so shop-bought is great).
• Cumin seeds — Blooming cumin seeds in hot oil flavours the oil and in turn, the veggies, so don't skip this step. I also love it when I get the occasional crunch of fried cumin seeds.
• Onion and peppers — Any good jalfrezi has lots of onion and peppers. I used a red pepper and a green one, but you can use whatever colour you want.
• Spices — There are many variations of spices for jalfrezi. I use a mix of ground coriander, chilli powder, and ground turmeric.
• Chopped tomatoes — A can of chopped tomatoes is great for a quick meal, but you can also use fresh tomatoes.

How do you make paneer jalfrezi?

• Heat 1 tablespoon of vegetable oil in a large pan and fry the paneer cubes for 4-5 minutes over medium heat until golden brown. Remove the paneer from the pan with a slotted spatula and set it aside.
• In the same pan, add the rest of the oil and fry the cumin seeds for 1-2 minutes until fragrant. Be careful not to burn them as they will taste bitter.
• Stir in the onion, red pepper, and green pepper and cook for 7-8 minutes until they soften. Next, add the red chilli, garlic, and ginger and cook for a further minute until fragrant.

• Stir in the ground coriander, chilli powder, and ground turmeric and cook for 30 seconds, stirring often. Add the chopped tomatoes, stir to combine, then cover and cook for 10 minutes, stirring occasionally.
• Add the lime juice and transfer the fried paneer back to the pan. Stir gently to coat the paneer with sauce and serve with rice, naan bread or roti.

Make it vegan

You can easily make this jalfrezi curry vegan by substituting the paneer with tofu.

Use extra-firm tofu that you have pressed for at least 30 minutes.

Cut it into 1-inch cubes and either fry it in a bit of oil as you would do with the paneer or bake it for 20-25 minutes before adding it to the jalfrezi sauce.

Recipe notes and tips

• The curry will keep in the fridge for up to three days in an airtight container. Reheat the leftovers in the microwave until piping hot before serving.
• Halloumi is a good substitution for paneer if you want the cheese to be salty.
• You can make the curry as spicy as you want by playing with the amount of red chilli. As written, the curry is only mildly spicy.
• Store-bought naan is a terrific quick side dish for this paneer jalfrezi, but you can also serve it over basmati or brown rice.

If you liked this easy paneer jalfrezi, check out some of my other easy veggie curries:

Butternut Squash Chickpea Curry

Easy Lentil and Chickpea Curry

Kala Chana Masala (Black Chickpea Curry)

Aubergine and Red Lentil Curry

Jackfruit Rendang Curry

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