Paneer and Corn Jalfrezi is a vibrant stir-fry that combines soft paneer, sweet corn, and a colourful array of vegetables in a flavorful, spicy sauce. Quick to prepare, it’s perfect for any meal.
About the Recipe
Paneer and Corn Jalfrezi is a must-try for anyone who loves bold flavours and quick, delicious meals. Originating from Indian cuisine, this dish features paneer, fresh cheese, crunchy vegetables and sweet corn. The spice blend, including carom and cumin seeds, red chillies, and chaat masala, gives it a unique and irresistible taste. This recipe offers a balance of textures and flavours that will leave you craving more. It’s a versatile dish that can be customized with your favourite veggies, perfect for family dinners or entertaining guests.
Why You Will Love This Recipe
You’ll love Paneer and Corn Jalfrezi for their delightful combination of textures and flavours. The creamy paneer complements the sweet corn and crunchy vegetables, all coated in a spicy, tangy sauce. It’s easy to prepare, making it perfect for busy weeknights. The vibrant colours and aromatic spices create a sensory feast that’s both satisfying and exciting. This dish is a fantastic way to introduce more vegetables into your diet while enjoying a delicious and hearty meal.
Paneer and Corn Jalfrezi
Cooking Tips
Use fresh, firm paneer and blanch your vegetables to keep them vibrant and crunchy for the best results. Vary the amount of red chilli powder and chillies to adjust the spice level to your taste. If you prefer a tangier dish, add more vinegar or a squeeze of lemon juice. Using fresh tomato puree instead of canned can enhance the dish’s overall flavour.
Serving and Storing Suggestions
Serve Paneer and Corn Jalfrezi hot with warm naan, chapati, or steamed rice. It makes a great main course or a substantial side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a water splash to refresh the sauce.
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Nutrient Benefits
Paneer is a good source of protein and calcium, making it excellent for bone health. Corn provides dietary fibre, vitamins, and antioxidants, while vegetables add essential vitamins and minerals, promoting overall health and well-being.
Paneer and Corn Jalfrezi
Ingredients
- 250 g Paneer
- 1/2 Cup Boiled American Corn
- 3 tbsp Oil
- 1 tsp Carom Seeds
- 1/2 tsp Cumin Seeds
- 2-3 Dry Red Chillies
- 10-15 Curry Leaves
- 1/2 Cup Finely Sliced Onions
- 1/2 Cup Carrots (chopped)
- 1/2 Cup French Beans (chopped)
- 1/2 Cup Tomatoes (chopped)
- 1/2 Cup Capsicum (chopped)
- 1/2 Cup Red Bell Pepper (chopped)
Instructions
- Heat the oil in a kadai over medium heat.
- Add carom seeds and cumin seeds. Once they start to sizzle, add the red chillies and curry leaves.
- Add the sliced onions and sauté until they turn translucent.
- Stir in the carrots, beans, tomatoes, and sauté for a minute.
- Add the capsicum and red bell peppers. Cook for 2 to 3 minutes.
- Add the boiled corn and paneer.
- Season with salt, coriander powder, red chilli powder, and chaat masala.
- Add vinegar, tomato puree, and tomato ketchup. Mix well.
- Reduce the heat and simmer for 2 minutes, allowing the flavours to meld and the puree to be absorbed.
- Transfer to a serving dish and garnish with green chillies if desired.
- Serve hot with naan, chapati, or rice..
Frequently Asked Questions
How can I make Paneer and Corn Jalfrezi less spicy?
To make Paneer and Corn Jalfrezi less spicy, reduce the amount of red chilli powder and dry red chillies. Adding more tomato puree or ketchup can also balance the heat with sweetness. If you still find it too spicy, serve it with a cooling side like yoghurt or raita.
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables for Paneer and Corn Jalfrezi. Ensure they are thawed and drained correctly before adding them to the dish. Frozen vegetables can save time and make this recipe even more convenient without compromising taste and texture.
What can I substitute for paneer in this recipe?
If you don’t have paneer, you can substitute it with tofu for a vegan version. Halloumi or even firm ricotta can work in a pinch. Each substitute will bring a slightly different texture and flavour, but they will still taste delicious in this dish.
How do I prevent paneer from becoming rubbery?
To prevent paneer from becoming rubbery, avoid overcooking it. Add it towards the end of the cooking process and simmer it just enough to heat through. If you’re using store-bought paneer, soaking it in warm water for a few minutes before cooking can help keep it soft.
Can I make this dish ahead of time?
Yes, you can make Paneer and Corn Jalfrezi ahead of time. It can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or microwave, adding a water splash to refresh the sauce. Making it ahead can also enhance the flavours as they meld together over time.
