Paneer Jalfrezi (Paneer with vegetables and spices)

Hello everyone! Today’s recipe is Paneer Jalfrezi. Jalfrezi is derived from the Bengali word jhal, which means spicy. But your version doesn’t need to be very spicy. Alter the spices as per your taste buds.

Paneer Jalfrezi

Hope y’all are having a great November! As 2017 is coming to an end, I’m focused on things that I want to accomplish by the end of the year. Some days are very successful, others not so much – but there’s progress and that’s what matters!

Paneer Jalfrezi

The other day as I was looking through my refrigerator, I found an unopened packet of paneer and some green bell peppers in the vegetable drawer. I instantly remembered Maunika Gowardhan’s Paneer Jalfrezi and craved for it. I had made it before, so I knew it was really easy. If you don’t believe me, watch her video. 🙂

Green bell peppers for Paneer JalfreziTomatoes for Paneer JalfreziPaneer

The recipe involves cooking the key ingredients one after the other – but not for too long. If you’re a pro in the kitchen, you can probably multi-task and be done in a jiffy. If you’re a novice, it’s better to have everything ready before you start.

Paneer Jalfrezi
Recipe type: Side Dish (Dry)
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Paneer cooked with vegetables and some spices.
  • 220 gm paneer, soaked in warm water and cut into 2-inch cubes
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 small tomato, thinly sliced
  • 1 tsp cumin seeds
  • 2 small garlic, finely sliced or chopped
  • ½ inch piece of garlic, finely sliced
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • splash of water
  • 2 tbsp oil
  • salt to taste
  • 1 tbsp lemon juice
  • finely chopped cilantro, to garnish
  1. In a heavy bottom pan, heat the oil and add cumin seeds. Let them sizzle.
  2. Add the onions and garlic and cook until the onions soften. Add a pinch of salt to help them cook faster.
  3. Add the spice powders - turmeric, coriander, and chili. Mix well.
  4. Add a splash of water so the spices don't stick to the base of the pan. This also helps in coating the spices well to the paneer later on.
  5. Add the sliced green peppers and cook for about 4 - 5 minutes.
  6. Add the paneer. Season with salt and mix well. Cook for about 2 - 3 minutes and then add the tomatoes. Cook it for another 2 minutes or so.
  7. Add lemon juice, garnish with ginger slivers and cilantro.

This is ideally had with rotis. But I paired it with simple vegetable pulao and yogurt.

Paneer Jalfrezi

If you want to try some other dry side dishes that pair well with roti, check out carrot thoran or aloo gobi.

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