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Vibrant paneer jalfrezi stir-fry with colorful bell peppers in a skillet
TrendyTadka Editorial

15-Minute Paneer Jalfrezi Stir-Fry (Crisp Peppers & Tangy Glaze)

This 15-Minute Paneer Jalfrezi Stir-Fry is an Indian restaurant classic made effortlessly at home. Thick batons of paneer cheese are stir-fried over high heat with crisp bell peppers, sweet red onions, cumin seeds, and a zesty, spiced tomato sauce. Packed with 18g of protein per serving and naturally vegetarian, it brings vibrant color and bold flavor to your dinner table in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 360
Ingredients Method

Ingredients
  

Paneer & Prep
  • 12 oz firm paneer cheese sliced into 2-inch long baton fingers
  • 1 1/2 cups warm salted water for quick soak
Stir-Fry Vegetables
  • 1 1/2 tablespoons neutral oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large bell pepper or mixed red and green, sliced into thin strips
  • 1 medium red onion sliced into wedges
  • 2 cloves garlic thinly sliced
  • 1 inch fresh ginger cut into thin matchsticks
  • 1 jalapeño or serrano chili sliced lengthwise (optional for mild heat)
Tangy Glaze & Spices
  • 2 tablespoons tomato paste
  • 3 tablespoons water to thin paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar or fresh lemon juice
  • 2 tablespoons fresh cilantro chopped

Method
 

Instructions
  1. Slice the block of paneer into baton fingers (about 1/2 inch thick and 2 inches long). Place in a shallow bowl of warm salted water for 5 minutes to hydrate, then drain and pat dry.
  2. Heat 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
  3. Add the sliced bell peppers, red onions, garlic, ginger matchsticks, and jalapeño. Stir-fry vigorously over high heat for 3 to 4 minutes until the vegetables develop blistered edges while remaining crisp-tender.
  4. In a small cup, stir the tomato paste with 3 tablespoons water, coriander, turmeric, chili powder, and salt. Pour this mixture into the skillet, stirring quickly to coat all vegetables in a rich, glossy glaze.
  5. Add the paneer batons into the skillet. Toss gently for 90 seconds until paneer is warmed through and coated in the spicy-tangy sauce. Drizzle with vinegar or lemon juice, garnish with fresh cilantro, and serve immediately with warm naan or roti.