Paneer Jalfrezi

The perfect way to use tandoori paneer, give this paneer jalfrezi a try.

You know when you go out for a curry and you have a selection of different proteins that can be added to the different curry sauces? Well this is my version of paneer tikka masala and if you're a fan of the curry, you are going to love it.

Paneer tikka masala can be made with fried paneer or tandoori paneer tikka. Both work really well in this curry. If in a rush, you could also add raw paneer at the end of cooking and let it heat through before serving.

Paneer jalfrezi over rice on a serving plate. — Just like the best curry house style rogan josh curries! You've got to try this one.

About this recipe.

Any restaurant style curry can be made vegetarian by substituting paneer for the meat. In this paneer jalfrezi recipe, you use my tandoori paneer recipe for the paneer. You could also fry it which works well too.

Jalfrezi curries are quick stir fries so I don't recommend using raw paneer for this recipe. Even when heated through, it just isn't as good as using crispy, marinated paneer. My tandoori paneer recipe also calls for vegetables. The charred vegetables are delicious stirred into the curry too.

In this recipe, you add both raw vegetables which you fry and then if you have the charred veggies, you add them too.

Ingredients

Fresh ingredients are key to getting the best flavour from this Paneer Jalfrezi recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.

See recipe card for quantities.

rapeseed (canola) oil
black mustard seeds
frozen curry leaves
garlic and ginger paste
onion, thinly sliced
red bell pepper, thinly sliced
green finger chillies, finely chopped
medium tomatoes, quartered (if not using the roasted vegetables from the paneer tikka recipe.
mixed powder
Kashmiri chilli powder
passata
base curry sauce
tandoori paneer tikka
dried fenugreek leaves (kasoori methi)
Juice of one lime
Salt to taste
garam masala
chopped coriander (cilantro)

How To Make Base Sauce

In order to get this Salmon Tikka Masala to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.

You can also freeze the base sauce for that last minute Tikka Masala craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.

For the Paneer

I have used my Tandoori Paneer with vegetables recipe (and used the charred vegetables in the curry also) and you can find my recipe here. You could also use Fried Paneer

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Infusing the mustard seeds and curry leaves into hot oil in a pan.

Step 1: Heat a pan over a medium-high heat and add the oil and mustard seeds. When the seeds begin to crackle, stir in the curry leaves.

Adding the sliced onion, bell pepper and chillies to the pan.

Step 2: Infuse the mustard seeds and curry leaves in the hot oil for 30 seconds and then stir in the chillies, onion and bell peppers and fry for about minutes to soften.

Stirring the ground spices into the onion, bell pepper and chillies.

Step 3: Stir the ground spices into the onion, bell pepper and chillies.

Adding the passat to the pan to give it some colour and moisture.

Step 4: The curry will begin to look a bit dry. Stir in the passata.

Adding a ladleful of the base curry sauce.

Step 5: The add a good ladleful of the base curry sauce and bring it to a simmer.

Adding the paneer and more base to the pan.

Step 6: Add the paneer. As the curry simmers, you will need to add a little more base sauce. It will caramelise to the sides of the pan. Stir this in for more flavour.

Step 7: Add the kasoori methi by rubbing it between your fingers into the sauce. Top that sauce up with more base as needed

Adding the grilled vegetables to the pan.

Step 8: If you have grilled vegetables from the tandoori tikka recipe, go ahead and add them now.

Squeezing lime juice to taste into the sauce.

Step 8: Squeeze in the lime juice to taste.

Can you work ahead?

Yes. Both the paneer and the jalfrezi sauce can be prepared ahead of time if more convenient. Curry house curries were developed with economy, speed and flavour in mind. You prepare the different components of the curries ahead of time and then put them all together at the end.

Go ahead and prepare your paneer tikka a couple of days ahead of cooking. You can do the same with the jalfrezi sauce. In fact, if you do make the sauce ahead of time, the flavours will develop further and it will be even better.

Then just heat up your pan and follow the recipe to finish it off. This paneer jalfrezi is meant to be a quick and easy curry though just like it is at restaurants. With the paneer and base sauce made, you can whip this curry up in minutes.

The paneer jalfrezi ready to serve. — When you are happy with the consistency of the sauce, season with salt to taste.

What do you serve with Paneer Jalfrezi?

Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Prawn Pathia, Chicken Jalfrezi, Chicken Dhansak, Chicken Madras, Chicken Patia, Chicken Korma. Lamb Dopiaza,

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)

Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Fry the paneer cubes until golden before adding them to the curry – this keeps them firm, adds a nutty flavour, and stops them from breaking apart in the sauce.

FAQ

Can I use shop-bought paneer for jalfrezi?

Yes! Most supermarket paneer works well. If it feels too firm, soak cubes in hot water for 10 minutes before frying to soften.

Is paneer jalfrezi spicy?

Traditionally, it has a medium heat with lots of flavour from peppers and spices. You can reduce chilli powder or fresh chillies for a milder version.

What vegetables work best in a jalfrezi?

Bell peppers, onions, and tomatoes are classic. You can also add courgette, mushrooms, or green beans for extra texture and colour.

Looking for other recipes like this? Try these:

Pairing

Rice

Naan

Dahls

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
Asian Honey Glazed Baked Salmon
Sri Lankan Black Chicken Curry
Peruvian Chicken - Pollo a la Brasa
Korean Braised Beef Stew
Dal Makhani - An Indian restaurant favourite!
Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 2

This paneer jalfrezi tastes just like those you find at the best curry houses. You will first need to make a curry house style base curry sauce. You will find links to 3 different ways to make the base curry sauce above. Although you can use fried paneer, this recipe is amazing with tandoori paneer tikka and vegetables.

Ingredients

2 tbsp rapeseed (canola) oil
1 tsp black mustard seeds
20 fresh or frozen curry leaves
1 tbsp garlic and ginger paste
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 green finger chillies, finely chopped
2 medium tomatoes, quartered (if not using the roasted vegetables from the paneer tikka recipe.
1 tbsp mixed powder
1 - 2 tsp Kashmiri chilli powder
70ml (1/4 cup) passata
300ml (1 1/2 cups) base curry sauce
300g (11 oz) tandoori paneer tikka
1/2 tsp dried fenugreek leaves (kasoori methi)
Juice of one lime
Salt to taste
1/2 tsp garam masala
2 tbsp chopped coriander (cilantro)

Instructions

Heat the oil in a pan over a medium-high heat and stir in the black mustard seeds. When the mustard seeds begin to crackle in the hot oil, stir in the curry leaves and let the mustard seeds and curry leaves infuse their flavour into the oil for 30 seconds.
Stir in the onions, bell pepper, chillies and quartered tomatoes, if using. Let these fry for about 3 minutes to soften and then stir stir in the garlic and ginger paste and let it fry for another 30 seconds. Add the chilli powder and mixed powder along with the passata. Bring this to a simmer and then top it all with a ladleful of the base sauce.
Bring to a simmer again and add a little more sauce when the curry is looking dry. Then add the paneer tikka and a little more sauce. As the sauce simmers and heats the paneer through, it will caramelise around the edges of the pan. Scrape that into the sauce for more flavour. You can always add a little more base sauce if the curry is looking dry or cook it down if you think there is too much sauce.
When the paneer has heated through and you are happy with the consistency of the sauce, add the kasoori methi by rubbing it between your fingers. Stir in the garam masala and If you have any roasted vegetables from cooking the paneer tikka, you can add as little or as many as you like. This will introduce more smoky flavour and textures to the curry.
Squeeze in the lime juice to taste. Also season with salt to taste and serve garnished with the chopped coriander (cilantro).