Vivek Kumar

Paneer Jalfrezi is a spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. My husband is not a huge fan of Paneer dishes but he likes Chilli Paneer. So just wanted to try another version of spicy paneer and it tasted really good.

  • Paneer (cut to long thin slices) – 340grams
  • Red Bell pepper (cut lengthwise) – 1
  • Green Bell pepper (cut lengthwise) – 1
  • Onions (cut to long thin slices)- 1 1/2 (medium size
  • Ginger garlic paste – 2 tsp
  • Tomato paste (I have used canned tomato paste) – 3 oz
  • Green Chillies (slit lengthwise)) – 2
  • Tomato(deseeded) – 1(cut into long thin slices)
  • Red chiili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Kasuri Methi – 2 tsp
  • Oil – 2 tbsp
  • Salt – to taste
  • Cumin seeds – 1 tsp
Method of Preparation:
  1. Heat oil in a pan and sautee the paneer till golden brown and put it in hot water for 15 min or we can use fresh paneer too.
  2. Heat oil in the same pan and add the cumin seeds.
  3. Then add the onions and salt and fry till they become translucent.
  4. Add ginger garlic paste and fry for two minutes.
  5. Now add the tomato paste and fry for 2 minutes.
  6. Now add the red chilli powder, coriander powder and garam masala.
  7. Add little water and fry till the raw smell goes.
  8. Now add the bell peppers and fry for 5 minutes.
  9. Make sure the bell peppers dont get over cooked and they are still crunchy.
  10. Now add the paneer and tomatoes and combine well.
  11. Let it cook for another 10 minutes in low flame.
  12. Add the kasuri methi by crushing them between the palms.
  13. Serve hot with Parathas.

  • You can serve this Paneer Jalfrezi as a side dish with fresh Naan or Basmati rice or be little creative and serve it as a stuffing for sandwich or even wraps (use whole wheat pita bread or tortillas or roti) with few salad leaves or lettuce, tomato, onion and cucumber slices.
  • If you are a vegan, you can make the Vegetable Jalfrezi by just skipping the paneer or add firm tofu and follow the same recipe. The following recipe is a drier version with little bit of sauce just to coat the paneer and vegetable pieces.
  • If you want to make a gravy version of the Paneer Jalfrezi, simply add a cup of fresh cream just towards the end of cooking process and let it simmer for few minutes.

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