Paneer Jalfrezi in a jiffy

July 6, 2015

Weekday evenings are made for quick one pot meals, and Paneer Jalfrezi always rises to the occasion. Soft chunks of paneer stir fried with peppers and onions, it’s a moist dish tossed in spices that enhance rather than overpower it. Jhal means spicy hot and Frezi means fried, so this really is our version of a stir fry. The best thing about this dish, is that it doesn’t use a load of specialist ingredients that need a trip to the shops. With all that time and effort saved, I often make soft chappatis to go with the lot too.

Paneer Jhalfrezi 1


  • 225gm paneer
  • 1 tbsp tomato puree
  • 2 medium green peppers (capsicum)
  • 1 onion
  • 1 tsp whole cumin
  • Half tsp turmeric
  • Half tsp coriander powder
  • Half tsp chilli powder
  • Half tsp garam masala
  • Fresh coriander (optional)
  • 1 tbsp oil
  • Salt to taste




Deseed the peppers and cube along with the paneer and onion. Bring the oil to heat on high and when it’s hot, spoon in the cumin seeds and as they sizzle up toss in the paneer and vegetables. Give them a stir.

Next, mix the tomato puree with the spice powders and two tablespoons of warm water. Pour this all over the paneer and vegetables. Stir fry on high until the vegetables soften and the paneer starts going golden in parts.

Mix the garam masala and salt to your taste to finish. You could add chopped coriander to serve.





3 Responses to “Paneer Jalfrezi in a jiffy”

  1. Home made curry powder - Mallika Basu Says:

    August 21st, 2015 at 5:39 pm

    […] Try stir frying vegetables with this, sprinkling it on to rice before cooking it, or in a Paneer Jhalfrezi. […]

  2. Mallika Says:

    July 22nd, 2015 at 1:54 pm

    Ann, you were definitely Indian in your last life and are perhaps half Indian in this one! So so happy to hear you like this so much. Red peppers it is then! x

  3. ann Says:

    July 10th, 2015 at 8:36 am

    I am bowing (as low as my 70yrs allow) to you Mallika.
    I have just consumed the first of many repeats of this recipe. The only change I made was in the colour of the peppers (I refuse to eat green ones) the ones growing out back were a glorious red so that is what I used.
    Being of an addictive personality I will have to STOP myself from a daily inhalation of this recipe.
    Loved it, thank you.
    P.S. I really do believe that I was Indian in my last life. Geez! I hope I can hang on to that for the next one.

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