Jalfrezi Stir Fry with Paneer

Yesterday, we got several glimpses of the Solar Eclipse through the heavy cloud coverage, with the help of our iPhones as buffers. Amy took several photos, BLIND I might add, and this one is my favorite. I love the contrast of the clouds and light with the Eclipse shining through. Magical! As soon as we witnessed as much solar activity as possible, I got busy in the kitchen prepping for dinner.

Jalfrezi, I learned, is really more of a British dish and is as varied as the kitchens it’s prepared in. Basically, it’s a stir fry of vegetables, spices, and usually found in the vegetarian section of most Indian restaurant menus paired with Paneer. It’s probably been close to two years since I’ve worked with Paneer, and honestly I forgot that it’s as bland on its own as tofu. So don’t make the initial mistake I did last night. Add seasoning, and then add some more seasoning.

Also, the pepper’s from my garden had a worse bark than bite so we opted to garnish our servings with additional red pepper flakes, as Jalfrezi is meant to be spicy. Totally optional of course. Overall, the dish was delicious and I am excited to tweak this recipe a little bit more.

Jalfrezi Stir Fry with Paneer


1 sm pkg Paneer, cubed

1/2 lg Red Bell Pepper, sliced

1/2 Sweet Onion, sliced

1 med Tomato, diced

1 Jalapeno, cut on the bias

1 Cayenne, cut on the bias

1/4 tsp Mustard seeds

1/4 tsp Fenugreek seeds

1/4 tsp Black Cardamom seeds, optional

1/4 tsp Cumin seeds or 1 tsp Cumin powder

3 to 4 tsp Garam Masala

3 to 4 tsp Turmeric powder

2 tsp Ghee (clarified butter), or oil of choice

Salt and Pepper to taste

Garnish: Toasted Onion Flakes, optional; Fresh Cilantro, optional


Preheat a wok over med high flame. Add the Ghee, and once melted add in the Mustard, Fenugreek, Cumin, and Cardamon seeds. Cover the wok until the Mustard seeds stop popping. Uncover and add in the onions, tomatoes, Garam Masala, salt, pepper, and Turmeric and cook until the onions are soft and tomatoes have reduced, stirring frequently. Toss in the peppers and cook a few minutes longer, just until tender. Add in the Paneer, and toss together until the Paneer is well coated in the seasoning. Cook until Paneer is warmed through, taste, and adjust seasonings as desired. Serve immediately with Naan or Basmati Rice. Garnish with toasted onion flakes and fresh cilantro, if desired.


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