Paneer Jalfrezi/How to make Paneer Jalfrezi

28 May, 2017
Share - Posted on: 28 May, 2017
  • Servings : 3
  • Prep Time : 6 min
  • Cook Time : 15 min

Jalfrezi originated during British rule in India when leftover veggies cooked or marinated in spicy gravy. Jalfrezi means spicy food, which is good for the diet.

In Paneer Jalfrezi, paneer is cooked with julienne mixed bell pepper, onion and Indian authentic spicy. It is very easy and quick recipe that can be prepared in a jiffy.

Paneer Jalfrezi is dry paneer recipe like Kadai paneer that goes well with roti or naan. Paneer Jalfrezi is a great option for making Paneer Kathi Roll.

Here is a step-by-step recipe of Paneer Jalfrezi.


  • Paneer 220 gm
    Red bell pepper 1medium cut into juliennes
    Green bell pepper 1 medium cut into juliennes
    Yellow bell pepper 1 medium cut into juliennes
    Carrot 1 medium cut into juliennes
    Onion 1 medium cut in to juliennes
    Tomato puree 5 tbsp.
    Tomato Ketchup 1 tbsp
    Turmeric powder ½ tsp
    Chilly powder 1/2 tsp
    Coriander powder 1 tbsp
    Oil 2 tbsp
    Cumin seeds 1 tsp
    Ginger 1’’ cut into juliennes
    Green chilies 2 cut into juliennes
    Sugar 1 tsp
    Salt to taste
    Vinegar 1 tsp
    Kasoori methi 1/8 tsp
    Garam masala 1/8 tsp
    Cilantro to taste


Step 1

Cut lengthwise all colored bell pepper, onion, carrot, and paneer. Heat oil in cooking pan over medium heat. Once hot, add cumin seeds and let it crackle.

Step 2

Add ginger, chilies juliennes and sit-fry for a min and then add sliced onion and sauté till it gets lightly brown.

Step 3

Now add sliced carrot and stir-fry for 3 min. Add tomato puree along with tomato ketchup, coriander powder, chilly powder and turmeric powder

Step 4

Sauté for 5 min or until you see a fat release from the sides Add sliced bell pepper, mix it well and let it cook for 5 min over medium heat. Now add paneer cubes and toss it well.

Step 5

Add Salt, sugar, and vinegar and mix it well.

Step 6

Finally, add crushed kasoori methi and garam masala and cook for 2 min over low heat, paneer absorbs the spices very well.

Paneer Jalfrezi is ready to serve with Roti/Paratha or Naan


1. Lemon juice or amchur can be used instead of vinegar

2. Paneer Jalfrezi is dry recipe so I did not add water if you would like to have little gravy, go ahead and add water after step 5.

3. Soaked the paneer into hot water before adding to the gravy.

4. Paneer pieces can be sautéedé in the oil before adding to the gravy.

5. You can add any other veggie you liked.

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Paneer, Jalfrezi, Dry Vegetable, Party Food, Bell pepper, Paneer Khazana


Leave a Reply

Your email address will not be published. Required fields are marked *