Paneer Jalfrezi

This is a quick and easy to prepare dish. Jalfrezi uses stir frying techniques introduced to India by Chinese traders.


300 grams paneer (store bought is fine)

1 large red pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices

1 large green pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices

2 large red onions, quartered and layers separated out

2 medium sized tomatoes, blanched to remove skin, then cut and remove seeds and slice

1 tablespoon coriander seeds

1 teaspoon garam masala powder

½ teaspoon chilli powder

¼ teaspoon turmeric powder

2.5 centimetres piece of ginger, finely julienned

3 tablespoons ghee or butter

Handful of coriander leaves (optional)

Salt to taste


Drain the paneer and wipe with kitchen paper to ensure there is no moisture. Cut the paneer into long strips or batons of about 1 centimetre wide by 6-7 centimetres in length. Take a medium sized fry pan and put a tablespoon of ghee. When hot, add the paneer pieces (a few at a time making sure not to crowd the pan) and fry till golden brown. Repeat with the remaining and set aside.

In a small pan, dry roast the coriander seeds. When cool enough, using a mortar and pestle, coarsely pound the coriander seeds.

Heat the remaining ghee in the fry pan. When hot, add the coriander seeds along with the red pepper, green pepper and onions. Allow them to sizzle in the pan so their bottoms get caramelized. This will take a couple of minutes on high heat. Shuffle the pan to move the vegetables. Throw in the garam masala, chilli and turmeric powder along with the tomato pieces. Reduce the stove to moderate heat and fry once in a while for about five minutes. You may need to add a couple of spoons of water. When the vegetables look soft, stir in the fried paneer pieces. Mix in salt and the julienned ginger and coriander leaves if using.  Serve hot with roti or pita bread or a bread roll. Serves 4.

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