Spiced Paneer and Pepper Stir-Fry — Paneer Jalfrezi
A vibrant stir-fry of seared paneer and crisp peppers tossed in a tomato-onion masala with green chilli and a tangy ginger lift.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss paneer strips with 0.5 tsp salt and black pepper; set aside. Cut onion into 1-inch petals, bell peppers into 1-inch squares, tomatoes into wedges, and julienne fresh ginger. Measure ginger-garlic paste, slit green chillies, and combine spices: kashmiri chilli powder, ground coriander, cumin, turmeric, garam masala.
Sear
Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering. Add paneer in a single layer, sear 2–3 minutes, turning once, until edges are golden but paneer stays soft. Remove and set aside.
Saute
Add remaining 1 tbsp oil to the pan over high heat. Add onion and bell peppers, stir-fry 2–3 minutes until charred at edges but crisp. Lower heat to medium, add ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades.
Build
Add tomato wedges, tomato paste, and all spices with remaining 0.5 tsp salt. Cook 3–4 minutes on medium, stirring, until tomatoes soften but hold shape. Splash in 100ml hot water, stir to lift masala, cook 1–2 minutes until lightly thickened.
Finish
Return paneer with julienned ginger to the pan. Toss gently 90 seconds on medium until warmed through and masala clings to each strip. Stir in garam masala off the heat.
Plate
Garnish with fresh coriander and serve with naan, paratha, or basmati rice, lemon wedges, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.