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Keto Paneer Jalfrezi

Welcome to the world of Jalfrezi

Hey folks, welcome back to curry week on Headbanger’s Kitchen and today I’m making a Jalfrezi for the first time ever. I had no idea it even existed. I took a poll on our facebook page and I asked people if they wanted a recipe with paneer, or with chicken. Since I’m making Paneer Jalfrezi, you can guess what people voted for. I have never eaten a Jalfrezi in my life and I always knew it was popular in the UK but it turns out you get it in India too. So it basically means a spicy stir fry which isn’t really a curry but you know what, I’ll let that slide. Meanwhile enjoy this recipe.

Curry Curry lover come to me

This is a pretty simple recipe and you can substitute paneer for chicken if you like. You can even sort of convert this recipe into a curry but adding a lot more water when you are cooking down the onions and the tomatoes, you can also thicken it up by adding some cream right at the end. So there are plenty of little tweaks you can make to this recipe to make it more suited to your palette. Now if you don’t get paneer where you live, I have a quick and easy recipe to make paneer at home.  You can also try my recipes for paneer chilli, palak paneer and tawa paneer.

Nutrition Info (Per serving)

  • Calories: 394
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 32g
  • Protein: 19g
  • Fiber: 1g

This recipe makes 3 serving. Get this recipe on myfitnesspal.

Keto Paneer Jalfrezi

Keto Paneer Jalfrezi

An Indian favourite.
5 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Indian
Servings 3 servings



  • Cut the paneer into bite size pieces and set aside
  • Heat the oil and butter in a pan and fry the cumin and red chillies till fragrant
  • Add in the onion and fry till soft
  • Add in the ginger, garlic and green chilly and fry till they start browning
  • Add in the tomato, turmeric, chilly powder and coriander powder
  • Add the vinegar and a splash of water and cook down
  • Finally add the paneer and season with salt and cook for 2 minutes
  • Finish with fresh coriander and serve.
Tried this recipe?Let us know how it was!

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  1. I made this tonight for my family. We all loved it with the home made paneer I made for this recipe the night before. I used a little less turmeric and red chilly powder and omitted the dried red chillies and the green chilly and glad I did lol. It would’ve been too spicy for us. I think next time I will add some chicken since this is such a flavourful dish and will keep this in my recipe files. Thanks for posting, it was a very big hit!

  2. Just made this–again–for lunch. What a fantastic dish! With my own homemade paneer and vegetables picked fresh from my garden, served over cauliflower rice. I may never go out for Indian again!

  3. This recipe was easy and so yummy! I substituted the paneer with tofu, added more veggies instead of just the peppers, and added more spice, and it was easily the best Indian tofu recipe I’ve ever made. The splash of vinegar is a great tip. Thank you!

  4. So yum!! Made this to use up some bell peppers and onions and it was utterly deeeeelicious. I have never made a Jalfrezi before and never knew that it had vinegar, such an essential touch! I doubt it would have tasted the same without it. This will be a regular feature in our meals, so easy to make and so tasty. Thank you!

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