Paneer Jalfrezi

Paneer Jalfrezi - is a stir-fry Indian curry made of medley of vegetables such as peppers, onios, cauliflowers, carrots and peas sautéed with Paneer (Indian cheese). It pairs well with Indian flat breads like Naan or roti or chapati and rice.

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Serves 4

  • 8 oz / 250g paneer cheese, cut
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion sliced
  • 1-2 green chilli
  • 2 tomatoes pureed
  • 3 tbsp cream or half and half (optional)
  • 1 tbsp ginger-garlic paste
  • ½ tsp Kashmiri chilli powder
  • 1 tsp lemon juice
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tsp cumin seeds
  • salt to taste
  • 3 tbsp oil
  • to garnish: 1 tbsp ginger julienned
  • to garnish:1 tbsp coriander leaves (chopped)

How to make Paneer Jalfrezi:

  1. Wash, clean and cut vegetables. You can cut them into cubes or like most restaurants, into long thinly cut striped pieces. The same way cut the paneer.
  2. Put paneer in warm/hot water for 10 minutes to soak, Put aside.
  3. In meantime, heat oil in a big frying pan. Add cumin seeds, after 30 seconds add green sliced longwise chilli.
  4. In the same pan add the ginger garlic paste and saute for a minute on low heat.
  5. Add sliced onions and saute until translucent.
  6. Add sliced/cut bell peppers saute on medium high for 2 minutes.
  7. Add tomato puree and saute till it starts leaving oil.
  8. Now add turmeric powder, chilli powder, coriander powder, garam masala, salt and sautée until oil separates.
  9. Finally, add the paneer, mix, then cover and cook till the vegetables are cooked but do not loose the crunch.
  10. After few minutes add heavy cream or half and half. Let it simmer for few minutes. Switch off the flame.
  11. Garnish with ginger juliennes and coriander leaves.
  12. Serve with roti or rice.


  • Put paneer cubes (especially store bought) into warm/hot water for about 10 minutes before adding it to any gravy. This will make paneer softer and less rubbery.

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