Creamy Paneer Jalfrezi

Ingredients

• 1 tbspoil
• 1 tspcumin seeds
• 1green chilli, split in two
• 1onion, sliced
• 1 tspgaram masala
• 3/4 tspturmeric powder
• 3/4 tspcoriander powder
• 1/4 tspcumin powder
• 1/2 tspKashmiri red chilli powder
• 1 tspginger paste
• 1 tspgarlic paste
• 1 tsptomato purée
• 1red pepper, diced
• 250 gpaneer, cubed, soaked in boiling water for 10 minutes and drained
• 35 g (1/4 cup)cashew nuts, soaked in water for 30 minutes and blended with the water into a paste
• 1 tspkasoori methi (dried fenugreek leaves)
• 1/8 tspcardamom powder
• 1 tsplemon juice

Instructions

1. 1

   Heat the oil

   Heat the oil in a pan.

2. 2

   Temper the spices

   Add the cumin seeds and split green chilli, and let them crackle.

3. 3

   Brown the onion

   Add the sliced onion and sauté until slightly browned.

4. 4

   Add spices

   Stir in the dry spices except the cardamom, along with the ginger paste, garlic paste and tomato purée.

5. 5

   Cook the sauce

   Pour in 1/4 cup of water and cook over a medium heat for 5–7 minutes.

6. 6

   Cook the pepper

   Add the diced pepper, mix well and cook for a further 5 minutes. Cook it longer if you prefer the pepper less crunchy.

7. 7

   Add paneer

   Add the paneer and cashew paste and mix together. Cover and cook for 10 minutes, adding another dash of water if needed.

8. 8

   Finish the curry

   Sprinkle in the cardamom. Crush the kasoori methi between your palms and add it, then drizzle in the lemon juice.

9. 9

   Stir and serve

   Stir everything together and serve with naan, chapatis or rice.

What is paneer jalfrezi?

Jalfrezi is a South Asian curry-style dish in which vegetables and other ingredients are cooked with a spiced sauce. This version uses paneer, a fresh cheese popular in Indian cooking, with red pepper and a creamy cashew paste.

The method builds flavour in stages: cumin and chilli are tempered first, then onion and spices form the base. Cashew paste adds body, while lemon juice and dried fenugreek bring a bright, fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 14g protein, 10g carbs, 20g fat.

Paneer and cashews supply most of the protein and fat, while the cashews, onion and pepper contribute carbohydrates; the oil adds further fat. Serve it with a generous portion of vegetables, or pair it with a measured serving of rice or bread to balance the plate.

Building the spiced base

Whole cumin: let the seeds crackle in the hot oil to release their aroma, but keep an eye on them so they do not burn.

Onion and spices: cook the onion until lightly browned before adding the spice powders, ginger, garlic and tomato purée. The water simmer gives these ingredients time to come together into a sauce.

Getting the pepper right

Pepper: the recipe cooks the diced pepper for 5 minutes before adding the paneer. This leaves it with some bite; give it longer at this stage if you prefer it softer.

Cut the pepper into evenly sized pieces so they cook at a similar pace. Stir gently once the paneer goes in to help keep its cubes intact.

Making the sauce creamy

Cashew paste: blend the soaked nuts with their soaking water, as specified, to make a smooth mixture. Stir it through with the paneer so it coats the pieces.

Consistency: the covered 10-minute cook helps the flavours mingle. If the sauce becomes too thick, add a small dash of water; add it gradually to avoid making the curry runny.

Preparing the paneer

Soaking: the paneer is soaked in boiling water for 10 minutes, then drained before it goes into the pan. This is a useful preparation step for tender cubes.

Add it after the pepper has had its first cook, then handle it gently as you combine it with the sauce.

Finishing and serving

Aromatic finish: crush the dried fenugreek leaves between your palms before adding them, then stir in the cardamom and lemon juice. These go in near the end so their flavours remain distinct.

Serve the curry with naan, chapatis or rice to make a complete meal. Choose whichever suits the amount of sauce you have and how you like to scoop it up.

Recipe notes & tips

• Prepare the cashews and paneer before heating the pan so they are ready when needed.
• Let the cumin seeds crackle in the oil, but add the onion promptly before the seeds darken too much.
• Keep the chilli whole apart from the split so it can be lifted out if you want a milder curry.
• Add extra water a little at a time if the covered curry starts to look too thick.
• Crush the kasoori methi between your palms just before adding it to release its aroma.

Variations

• Adjust the heat: use less green chilli or Kashmiri chilli powder for a milder curry.
• Change the pepper: use a mixture of red, yellow or green peppers.
• Add more vegetables: stir in sliced vegetables alongside the pepper, allowing extra time if needed for them to soften.
• Make it tangier: add a little more lemon juice at the end, tasting as you go.
• Serve with bread: pair it with naan or chapatis instead of rice.

Common mistakes to avoid

• Burning the cumin: watch the seeds as they crackle and add the onion before they become dark.
• Adding the paneer too early: cook the pepper first, then add paneer for the covered 10-minute stage.
• Overcooking the pepper: begin with the stated 5 minutes and extend the time only if you prefer it softer.
• Making the sauce too thin: add any extra water in small dashes rather than all at once.
• Skipping the fenugreek prep: crush the kasoori methi between your palms before adding it.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened; avoid vigorous stirring, which can break up the paneer.

Frequently asked questions