The perfect way to use tandoori paneer, give this paneer jalfrezi a try.
You know when you go out for a curry and you have a selection of different proteins that can be added to the different curry sauces? Well this is my version of paneer tikka masala and if you’re a fan of the curry, you are going to love it.
Paneer tikka masala can be made with fried paneer or tandoori paneer tikka. Both work really well in this curry. If in a rush, you could also add raw paneer at the end of cooking and let it heat through before serving.
About this recipe.
Any restaurant style curry can be made vegetarian by substituting paneer for the meat. In this paneer jalfrezi recipe, you use my tandoori paneer recipe for the paneer. You could also fry it which works well too.
Jalfrezi curries are quick stir fries so I don’t recommend using raw paneer for this recipe. Even when heated through, it just isn’t as good as using crispy, marinated paneer. My tandoori paneer recipe also calls for vegetables. The charred vegetables are delicious stirred into the curry too.
In this recipe, you add both raw vegetables which you fry and then if you have the charred veggies, you add them too.
The tandoori paneer tikka and charred vegetables I recommend using for this paneer jalfrezi recipe.
How do you prepare the base sauce for this recipe?
As this paneer jalfrezi is made exactly like it is at curry houses, you first need to prepare a base curry sauce. The best way to do it and the most authentic is to slowly stew the sauce as they do at curry houses. I do have a couple of other recipes for the base sauce too which might better suit your lifestyle. Don’t not make this paneer jalfrezi simply because you need to make a base sauce!
- Authentic Base Curry Sauce: This sauce is slowly simmered for about 90 minutes or longer and you cook it exactly as it is done at restaurants. If you have the time and want to keep things authentic, I recommend using this version of the base sauce.
- 20 Minute Base Curry Sauce: I developed this recipe for those who don’t have a lot of time on their hands. It works really well in this paneer tikka masala and you can make it in a fraction of the time as the more authentic base sauce.
- Multi Cooker Base Curry Sauce: If you have a multi-cooker, this could be the base sauce recipe for you. Just like the others above, it will work perfectly well to make this paneer tikka masala recipe.
So there is no way around making a base curry sauce?
It’s an easy job! Really, it’s just another step to perfection when you make a base curry sauce. I did, however write a book called ‘The Curry Guy One Pot’ which features a chicken jalfrezi curry made in one pot without a base.
This paneer jalfrezi isn’t in the book but if you look at the one pot, no base curry recipes I have for you on my blog, you will see how you can make this paneer jalfrezi and other curries without a base sauce. Try this one pot chicken jalfrezi and use tandoori paneer in it instead of chicken.
Can you work ahead?
Yes. Both the paneer and the jalfrezi sauce can be prepared ahead of time if more convenient. Curry house curries were developed with economy, speed and flavour in mind. You prepare the different components of the curries ahead of time and then put them all together at the end.
Go ahead and prepare your paneer tikka a couple of days ahead of cooking. You can do the same with the jalfrezi sauce. In fact, if you do make the sauce ahead of time, the flavours will develop further and it will be even better.
Then just heat up your pan and follow the recipe to finish it off. This paneer jalfrezi is meant to be a quick and easy curry though just like it is at restaurants. With the paneer and base sauce made, you can whip this curry up in minutes.
How long can you store paneer jalfrezi in the fridge?
You can store leftovers, covered in the fridge for 3 to 4 days. Sometimes I double this paneer jalfrezi recipe so that I can do just that. It’s great to have on hand for a quick lunch or snack.
Can you freeze paneer jalfrezi?
You can but I recommend only freezing just the fried vegetables and sauce. Tandoori paneer tikka doesn’t freeze well so only make enough that you can consume in a couple of days. Of course you can freeze it but the texture will be a bit rubbery. Paneer tikka is much better eaten on the day you make the curry, fresh from the pan.
Step by step photographs.
Get all of your ingredients ready before you start cooking.
Heat a pan over a medium-high heat and add the oil and mustard seeds. When the seeds begin to crackle, stir in the curry leaves.
Infuse the mustard seeds and curry leaves in the hot oil for 30 seconds and then stir in the garlic and ginger paste, chillies, onion and bell peppers and fry for about minutes to soften.
Stir the ground spices into the onion, bell pepper and chillies.
The curry will begin to look a bit dry. Stir in the passata.
The add a good ladleful of the base curry sauce and bring it to a simmer.
Add the paneer. As the curry simmers, you will need to add a little more base sauce. It will caramelise to the sides of the pan. Stir this in for more flavour.
Add the kasoori methi by rubbing it between your fingers into the sauce. Top that sauce up with more base as needed.
If you have grilled vegetables from the tandoori tikka recipe, go ahead and add them now. You can add as many grilled vegetables as you want or have on hand.
Squeeze in the lime juice to taste.
When you are happy with the consistency of the sauce, season with salt to taste.
Paneer Jalfrezi
This paneer jalfrezi tastes just like those you find at the best curry houses. You will first need to make a curry house style base curry sauce. You will find links to 3 different ways to make the base curry sauce above. Although you can use fried paneer, this recipe is amazing with tandoori paneer tikka and vegetables.
Ingredients
- 2 tbsp rapeseed (canola) oil
- 1 tsp black mustard seeds
- 20 fresh or frozen curry leaves
- 1 tbsp garlic and ginger paste
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 green finger chillies, finely chopped
- 2 medium tomatoes, quartered (if not using the roasted vegetables from the paneer tikka recipe.
- 1 tbsp mixed powder
- 1 - 2 tsp Kashmiri chilli powder
- 70ml (1/4 cup) passata
- 300ml (1 1/2 cups) base curry sauce
- 300g (11 oz) tandoori paneer tikka
- 1/2 tsp dried fenugreek leaves (kasoori methi)
- Juice of one lime
- Salt to taste
- 1/2 tsp garam masala
- 2 tbsp chopped coriander (cilantro)
Instructions
- Heat the oil in a pan over a medium-high heat and stir in the black mustard seeds. When the mustard seeds begin to crackle in the hot oil, stir in the curry leaves and let the mustard seeds and curry leaves infuse their flavour into the oil for 30 seconds.
- Stir in the onions, bell pepper, chillies and quartered tomatoes, if using. Let these fry for about 3 minutes to soften and then stir stir in the garlic and ginger paste and let it fry for another 30 seconds. Add the chilli powder and mixed powder along with the passata. Bring this to a simmer and then top it all with a ladleful of the base sauce.
- Bring to a simmer again and add a little more sauce when the curry is looking dry. Then add the paneer tikka and a little more sauce. As the sauce simmers and heats the paneer through, it will caramelise around the edges of the pan. Scrape that into the sauce for more flavour. You can always add a little more base sauce if the curry is looking dry or cook it down if you think there is too much sauce.
- When the paneer has heated through and you are happy with the consistency of the sauce, add the kasoori methi by rubbing it between your fingers. Stir in the garam masala and If you have any roasted vegetables from cooking the paneer tikka, you can add as little or as many as you like. This will introduce more smoky flavour and textures to the curry.
- Squeeze in the lime juice to taste. Also season with salt to taste and serve garnished with the chopped coriander (cilantro).
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 597Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 99mgSodium: 1173mgCarbohydrates: 46gFiber: 9gSugar: 19gProtein: 36g