Our Vegan “Paneer” Jalfrezi Recipe

Looking for a mouthwatering, meat-free curry dish but don’t know where to begin? You’ve come to the right place! We’re going to teach you how to make a perfect vegan “paneer” jalfrezi.

Traditionally, paneer jalfrezi uses cottage cheese and fresh veggies, but we’re swapping the dairy for protein-packed tofu to create a flavorful vegan version that’ll rival anything you’d get at a restaurant.

Packed with spices, veggies, and tofu, this recipe is quick, easy, and healthy—all without compromising on taste.

In this article, we’ll cover everything you need to know, from the ingredients to the method, side dishes, storage tips, and even some fun variations to try.

We’ve also added a helpful FAQ section at the end to address any questions you might have. Let’s dive in!

What You Need To Make Vegan Paneer Jalfrezi

In terms of equipment, you’ll need a frying pan or wok, a few mixing bowls, knives for chopping, and a large spoon for stirring.

Ingredients

• 200 grams of extra-firm tofu (pressed and cubed to replace paneer)
• 1 medium yellow onion (sliced lengthwise)
• 1 medium tomato (seeded and sliced lengthwise)
• 1 green bell pepper (sliced lengthwise)
• 1 red bell pepper (sliced lengthwise)
• 1 teaspoon ground coriander
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ cup tomato purée
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons vegetable oil (or coconut oil)
• 1 tablespoon water (to prevent burning the spices)
• 1 teaspoon kasuri methi (optional but recommended)
• Juice of half a lime
• Fresh cilantro leaves for garnish

Feel free to mix up the veggies, adding things like mushrooms, baby corn, or even carrots. The best part is you can easily customize the spice levels based on your preferences!

How To Make Vegan Paneer Jalfrezi

Here’s a step-by-step guide to making this flavorful dish:

Step 1: Prep the Veggies and Tofu

Start by slicing the onions, tomatoes, and bell peppers lengthwise and set them aside. Press the tofu to remove excess water and cut it into cubes. If you want your tofu to have a crispier texture, you can lightly fry the cubes in oil before adding them to the curry.

Step 2: Sauté the Spices

Heat the oil in your pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Then, add the minced garlic and ginger, and sauté for another 2-3 minutes until they’re golden brown.

Step 3: Cook the Veggies

Next, throw in the sliced onions, and cook until they’re soft and translucent—about 2-3 minutes. Add the sliced bell peppers and sauté for another couple of minutes, keeping the veggies slightly crunchy.

Step 4: Add the Spices and Tomatoes

Pour in the water to prevent the spices from burning, then add the coriander, turmeric, red chili powder, and a pinch of salt. Cook for 1 minute to release the aromas. Add the tomato slices and tomato purée, stirring until everything is well combined. Let the mixture simmer for a couple of minutes to let the tomatoes soften.

Step 5: Add the Tofu and Garam Masala

Now it’s time to add your tofu cubes and the garam masala. Stir gently to ensure the tofu gets coated with the spices and sauce. Let it simmer for another 2-3 minutes with the lid on to let the flavors come together.

Step 6: Finish with Lime and Cilantro

For a finishing touch, add a squeeze of fresh lime juice and stir in the kasuri methi (if using). Garnish with freshly chopped cilantro before serving.

Side Dishes To Serve With Your Vegan Paneer Jalfrezi

Paneer jalfrezi is traditionally served with rice or naan, but there are plenty of other options! You could serve it alongside roti, chapati, or veg pulao.

For a low-carb option, try pairing it with cauliflower rice or keto-friendly naan.

If you’re in the mood for something a little different, this jalfrezi also works great as a filling for wraps or sandwiches.

How To Store Vegan Paneer Jalfrezi

If you have leftovers (which is rare in our house), here’s how to store them:

• Refrigerating: Store your jalfrezi in an airtight container in the fridge for up to 3 days. When reheating, use low heat on the stove or a microwave to gently warm it back up.
• Freezing: While freezing jalfrezi is an option, keep in mind that tofu can change texture once frozen. If you don’t mind that, store it in a freezer-safe container for up to 2 months. Let it thaw in the fridge before reheating.

Tips And Tricks For The Perfect Vegan Paneer Jalfrezi

• Fry the tofu lightly: If you want extra texture, pan-fry the tofu cubes before adding them to the curry.
• Don’t overcook the veggies: You want the bell peppers to retain a bit of their crunch, so avoid overcooking.
• Kasuri methi is optional but recommended: It adds that authentic restaurant-style flavor. If you can find it, definitely use it!
• Use fresh lime juice: A squeeze of lime at the end brightens up the dish and balances the spices.

Different Variations Of Vegan Paneer Jalfrezi

There are so many ways to customize this dish! Here are a few ideas:

• Make it saucier: If you prefer a saucier curry, add more tomato purée or canned tomatoes to increase the liquid.
• Make it creamier: Add some coconut milk or cashew cream to the curry for a rich, creamy texture.
• Add more veggies: Feel free to throw in other vegetables like zucchini, broccoli, or mushrooms.
• Spice it up: If you love heat, add more red chili powder or a chopped green chili.

Final Thoughts

And there you have it—your guide to making a flavorful, healthy, and vegan-friendly “paneer” jalfrezi! This dish comes together in just one pan and is ready in about 20 minutes, making it perfect for busy weeknights. Plus, it’s packed with protein from the tofu and loaded with vibrant veggies.

If you’re looking to experiment, feel free to try out some of the variations and make the recipe your own. The best part? You’ll have a restaurant-quality dish right in your kitchen, minus the hassle.

Stick around for the FAQ section if you still have questions!

Frequently Asked Questions