Paneer Jhal Freeze | পনির ঝালফ্রেজি গ্রেভি

Ingredients

• 500 gpaneer
• 3 largeonions, sliced
• 2capsicums, sliced
• 4 largetomatoes, sliced
• 2 tspwhole coriander seeds
• 2cardamom pods
• 1cinnamon stick
• 8–10dried chillies
• 1star anise
• 1 tspwhole cumin seeds
• 50 mlneutral oil
• to tastesalt
• 2 tspKashmiri chilli powder
• 8–10cashews
• 480–720 ml (2–3 cups)water
• 100 mlneutral oil
• 10 tspginger-garlic paste
• 1 tspground cumin
• 1 tspKashmiri chilli powder
• all of the prepared spice blendjhal frezi spice blend
• to tastesalt
• 5 tsptomato sauce
• 1 tspgreen chilli sauce
• 1 tspsoy sauce
• 5fresh green chillies
• to tastefresh coriander leaves

Instructions

1. 1

   Prepare vegetables

   Cut the onions, capsicums and tomatoes into long slices. Cut the 500 g paneer into thick, long pieces.

2. 2

   Make spice blend

   Put the whole coriander seeds, cardamom, cinnamon, dried chillies, star anise and whole cumin seeds in a dry pan. Toast them well, remove from the pan and leave to cool slightly, then grind to a powder.

3. 3

   Cook the tomatoes

   Heat 50 ml oil in a pan and add the sliced tomatoes. Stir once, then add salt to taste, 2 tsp Kashmiri chilli powder and 8–10 cashews. Cook without water for 3–4 minutes.

4. 4

   Blend the purée

   When the tomatoes have softened into a cohesive mixture, add 2–3 cups (480–720 ml) water and cook until tender. Let the mixture cool, then blend it into a smooth paste.

5. 5

   Cook the vegetables

   Heat 100 ml oil in another pan. Add the sliced onions and capsicums and stir them briefly, about 2–3 turns. Add the ginger-garlic paste.

6. 6

   Season the gravy

   Stir for 2–3 minutes after adding the ginger-garlic paste. Mix in 1 tsp ground cumin, 1 tsp Kashmiri chilli powder, the prepared spice blend and salt to taste. Add 1 tsp green chilli sauce, 3 tsp tomato sauce and 1 tsp soy sauce; stir well, then add the tomato paste and combine.

7. 7

   Finish the curry

   Add the reserved tomato pieces and stir. Once the gravy has thickened, add the paneer and scatter the 5 slit green chillies over the top. Fold gently so the paneer stays intact, then finish with chopped coriander leaves and serve.

What is paneer jhal frezi?

Jhal frezi is a South Asian curry style known for its lively spice and vegetables, often cooked relatively dry. This Bengali-inspired version pairs paneer and sliced vegetables with a blended tomato-and-cashew base.

The whole-spice blend gives the gravy its fragrant backbone, while tomato, green chilli and soy sauces bring the Indo-Chinese note described in the recipe. Here, extra tomato purée makes it saucier for serving with rice or flatbreads.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 24g protein, 34g carbs, 59g fat.

Paneer supplies much of the protein and fat, while the oil and cashews add further fat and energy. The tomatoes and sauces contribute some carbohydrates; serve a measured portion with rice or flatbread, plus extra vegetables, to make a balanced plate.

Build the spice blend

Whole spices: toast the coriander, cumin, cardamom, cinnamon, dried chillies and star anise in a dry pan until fragrant, without letting them scorch.

Cool before grinding: letting the spices cool briefly helps them grind evenly. Use all of the resulting powder in the gravy for a rounded, warm flavour.

Make a smooth tomato base

Tomatoes first: cook the sliced tomatoes in oil with salt, chilli powder and cashews before adding water. This gives them time to soften and lose their raw edge.

Blend safely: let the cooked mixture cool before processing it. Add the water in the stated 2–3-cup range, then blend until smooth.

Keep the vegetables lively

Onions and capsicums: the recipe calls for just a few stirs before adding the ginger-garlic paste, so the vegetables retain some texture rather than cooking down completely.

Ginger and garlic: stir the paste for 2–3 minutes before adding the powdered spices. Keep it moving so it cooks through without sticking.

Get the gravy consistency right

For a saucier curry: use the prepared tomato purée as directed, then simmer until the gravy thickens before adding the paneer.

For a drier finish: use less of the purée and cook the mixture down further. Watch the pan closely so the spices do not catch on the base.

Add paneer gently

Paneer pieces: cut them thick and long so they hold their shape in the gravy. Once added, fold them in gently rather than stirring vigorously.

Fresh chillies: scatter the slit chillies over the curry at the end; leave them out if you prefer less heat. Finish with coriander just before serving.

What to serve alongside

Rice: plain steamed rice is an easy match for the tomato gravy and lets the paneer remain the focus.

Flatbreads: serve with roti or another simple flatbread for scooping up the sauce. A crisp, lightly dressed salad can add a fresh contrast to the rich curry.

Recipe notes & tips

• Slice the vegetables and paneer before heating the pans so the short cooking stages are easy to follow.
• Toast the whole spices over moderate heat and take them off as soon as they smell fragrant.
• Add water to the tomato mixture only after the tomatoes have cooked for 3–4 minutes.
• Cool the tomato mixture before blending to avoid handling it while hot.
• Fold the paneer into the thickened gravy gently to help the pieces keep their shape.
• Taste before adding the final salt, as soy sauce also brings saltiness.

Variations

• Adjust the heat: leave out the fresh green chillies for a milder finish.
• Make it drier: use less tomato purée and cook the gravy down further.
• Add vegetables: include sliced carrots or green beans, cooking them until just tender.
• Use less oil: reduce the oil and add a splash of water if the spices begin to stick.
• Change the herbs: finish with a little extra fresh coriander for a brighter flavour.

Common mistakes to avoid

• Adding water too soon: the tomatoes take longer to lose their raw flavour; cook them in oil first for 3–4 minutes.
• Scorching the spices: burnt whole spices taste bitter; toast them over moderate heat and keep them moving.
• Blending while hot: hot mixtures can splatter; let the tomato base cool before blending.
• Overcooking the vegetables: they can lose their bite; stir them only briefly before adding the ginger-garlic paste.
• Breaking the paneer: vigorous stirring can crumble it; fold it through the gravy gently.
• Making the gravy too thin: simmer it until thickened before adding the paneer.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the gravy has thickened; avoid prolonged boiling, which can make the paneer firm.

Frequently asked questions