Paneer Jalfrazie

Paneer Jalfrazie

SUSMITA

"This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it."
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Ingredients

40 m servings 435 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
  2. Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

Great recipe, but had to substitute the paneer because I couldn't find it at the grocery store. Thanks for the recipe!

Most helpful critical review

I found this very bland. I will not be making it again. I still gave it 3 stars because it may have been tastier if we used panner instead of tofu.

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Great recipe, but had to substitute the paneer because I couldn't find it at the grocery store. Thanks for the recipe!

I love this recipe! I added some extra fresh ginger to make it just right. I think I need to try a different pan because when I try to brown the paneer it mostly sticks to the pan. This recipe h...

Followed recipe exactly, and it was delicious. Thanks!

I found this very bland. I will not be making it again. I still gave it 3 stars because it may have been tastier if we used panner instead of tofu.

Wonderful flavor, but I think I may have overcooked the cheese. Better if just seared on all sides and not quite browned so it can still melt a bit... oops! I accidentally added whole fennel see...

This was very delicious, just amazing. I followed the recipe exactly, highly recommended.

To the person who used tofu instead of paneer, your "bland" review was sort of a no brainer. Paneer is all the good stuff from milk etc. that would make this dish. If you are going to review i...

I used homemade paneer, which was delicious. The sauce itself was fine, though s bit sweet for my tastes. I liked the hint of fennel but would probably add some cayenne or Serrano if I make this...

Delicious! Even my husband said the paneer grew on him after a few bites, since the rest of it was so good. I will admit to eliminating the ketchup, as I can't stand the stuff.

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