READY IN 40 mins

Paneer Jalfrazie

Read Reviews (9)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 16, 2011

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

—EM

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Most Helpful Critical Review

Sep 05, 2011

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.

—Roxnur

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9 Ratings

Aug 14, 2010

Followed recipe exactly, and it was delicious. Thanks!

—EmilyKH

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Sep 07, 2010

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 has become a favourite in our house.

—shanti

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Mar 01, 2011

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 seed, so I compensated by adding an extra 1/2 tsp. of ground coriander in addition. I think I may also add more tomatoes, or a small can of whole tomatoes, cut up, if I make again. Delicious!

—Jessie

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Jul 23, 2010

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

—DiamondGirl amanecer

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Feb 27, 2013

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 again. Since my kids (2 and 4) weren't especially keen on it, I probably won't.

—Elisabeth Thomas

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Jan 20, 2013

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.

—Shannalee

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Nutrition

Calories
435 kcal
22%

Carbohydrates
24.5 g
8%

Cholesterol
34 mg
11%

Fat
24.4 g
38%

Fiber
4.2 g
17%

Protein
31 g
62%

Sodium
1072 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Paneer Jalfrazie

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 435
Calories from Fat: 220

% Daily Value *
Total Fat 24.4g 38 %
Saturated Fat 8.8g 44 %
Cholesterol 34mg 11 %
Sodium 1072mg 43 %
Potassium 667mg 19 %
Total Carbohydrates 24.5g 8 %
Dietary Fiber 4.2g 17 %
Protein 31g 62 %
** Sugars 9.4g
Vitamin A 27 %
Vitamin C 111 %
Calcium 24 %
Iron 13 %
Thiamin 18 %
Niacin 49 %
Vitamin B6 33 %
Magnesium 15 %
** Folate 37 %

* 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.