Healthy paneer jalfrezi is the classic Indian curry recipe made healthier and vegetarian using paneer cheese instead of meat. It’s packed with flavour!
I suppose I could be (and probably will be 🙄 ) criticised in that a classic jalfrezi should have some kind of marinated meat, then usually the meat is stir fried, with onions, peppers and green chillies.
But as I said, this is my take, I wanted to make it a vegetarian curry, and in my defence it does have the onions, peppers and green chillies! Plus it’s still absolutely delicious!!
In no way am I against meat, but as part of our 80/20 rule, Lynne and I try to only have red meat as a minimum once a week, sometimes less, favouring instead a diet rich in vegetables and lean meats.
In essence quite close to the Mediterranean diet, just lacking as much sun, 🙁 here in Scotland!
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Healthy Paneer Jalfrezi Recipe
You could use marinated meat in this recipe, absolutely, yes, but for now, this healthy paneer jalfrezi is vegetarian. 😉
I recommend serving this healthy paneer jalfrezi with my naan breads, but this dish is delicious with rice too. 🙂
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- Low calorie oil spray
- 1 tbsp garlic and ginger paste
- 3 fresh chopped green chillies with their seeds removed
- 1 tsp cumin seeds
- 2 ripe medium sized tomatoes chopped
- 1 tbsp garam masala
- 1 tsp ground turmeric
- ¼ tsp Kashmiri chilli powder
- ¼ tsp flaked sea salt
- 1 tsp caster sugar
- 1 medium onion cut into wedges
- ½ red pepper deseeded and cut into chunks
- ½ green pepper deseeded and cut into chunks
- 130 ml cold water
- 2 tbsp 0% fat yogurt
- 250 g paneer cheese cut into 3cm x 1.5cm pieces
- 1 chopped tomato cut into 8 wedges
- 1 tsp white wine vinegar
- 1 tbsp . freshly chopped coriander for garnishing
- Spray the bottom of a large wok / frying pan with the oil spray, about 5 times.
- Add the ginger and garlic paste, chopped green chillies and the cumin seeds and stir fry for 1 – 2 minutes. Add splashes of hot water if the mixture begins to stick.
- Add the 2 chopped tomatoes and stir fry everything together until the tomatoes are soft.
- Add the garam masala, ground turmeric, Kashmiri chilli powder, sea salt and sugar and stir fry for a further 1 – 2 minutes.
- Add the onions and peppers, stir fry for a further 3 – 4 minutes.
- Add the water and yogurt, then turn down the heat under the wok allowing the vegetables to simmer together for about 5 minutes.
- Add the paneer to the vegetables and gently, so as not to break up the cheese, stir everything together for about 5 minutes.
- Finally add the 8 pieces of tomato and white wine vinegar, heat through thoroughly.
- Remove to serving dishes and garnish with the freshly chopped coriander.
Halloumi cheese can be substituted for the paneer cheese, if not available.