Paneer is a versatile and nutritious ingredient that’s a favourite among many vegetarians following the Keto diet. If you’re like me and enjoy the creamy and chewy texture of paneer combined with a touch of Indian spices, then you must try my Keto-compatible Paneer Jalfrezi.
This quick and easy restaurant-style vegetable stir-fry can be prepared in under 20 minutes.
This semi-dry dish is a delightful mix of flavourful vegetables and paneer that will keep you on track with your Keto lifestyle. The best part is that it tastes so incredible that you won’t even realize you’re enjoying a Keto diet-friendly meal.
A hot curry with green chillies, peppers, onion and tomatoes. Marinated meat is fried in oil and spices to produce a dry, thick sauce. Dating from the time of the Mughals, its name comes from the Bengali word jhal, meaning spicy hot — The Telegraph.
My Paneer Jalfrezi dish is something that you and your entire family can whip up in a blink of an eye, either as a snack or as a lunch or dinner meal. Read the recipe below.
Keto Paneer Jalfrezi
- 200 grams paneer cut lengthwise
- 1 medium onion sliced lengthwise
- 1 teaspoon ginger minced
- 2 tablespoons oil or ghee
- 1 teaspoon cumin (jeera) seeds
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 tablespoon water
- ½ red bell pepper sliced lengthwise
- ½ green bell pepper sliced lengthwise
- ½ yellow bell pepper sliced lengthwise
- 1 medium tomato, de-seeded sliced lengthwise
- ½ cup tomato puree ( 1 large tomato)
- ½ teaspoon garam masala
- 1 salt to taste
- 1 teaspoon kasuri methi (dried methi leaves) optional
- juice of half lime
- 2 tablespoon cilantro (coriander leaves)
- Make sure you cut the vegetables and paneer length-wise and keep them aside in different bowls before you start the cooking procedure.
- Take a pan and put that on the stove on medium heat.
- Add oil into the pan. Once the oil is hot, add cumin seeds to sizzle.
- Now add sliced onions, minced ginger, and garlic into the pan and saute them for 2-3 minutes on medium flame until they turn light brown.
- After it, add turmeric powder, red chili powder, salt one by one into the pan. Make sure you also add a splash of water else the spices will burn.
- Now, saute the masala on medium heat for another minute.
- Next add bell peppers into the pan and continue sauteing them for another 2-3 minutes until they turn soft and stewed.
- After it, add in sliced tomatoes and tomato puree and cook them for another one minute until they are softened.
- Next add the paneer and garam masala. Mix well to coat with all the spices and cook with the lid on for 2-3 minutes.
- You can also sprinkle Kasuri methi if you like the flavor of it.
- At last squeeze lime juice and sprinkle some freshly chopped coriander leaves.
- Calories: 256kcal
- Carbohydrates: 9g
- Protein: 10g
- Fat: 22g
Let me know in the comments how the recipe turned out for you.