Paneer Jhalfrezi (Cottage Cheese with Peppers) is a stir fry recipe made with cottage cheese, bell peppers, and spices. This is an extremely easy dish to prepare and can be made in just 15 to 20 minutes.This is a popular dishes found on the menu of most of the Indian restaurants. Paneer (cottage cheese) dishes are relished in north India especially amongst the vegetarians as it is a great source of proteins.
Paneer Jhalfrezi is semi dry sabzi with a perfect balance of spices and tanginess. This main course dish is paired with tandoori roti, naan, kulcha, rumali roti or even with our humble phulka (traditional Indian bread). It is a no fuss dish and the recipe calls for simple spices that are used in every day cooking. There is no use of cashew paste, khova or cream in this dish.
Tips to make perfect restaurant style Paneer Jhalfrezi
- Use fresh soft paneer. Homemade is the best. You can find the recipe for making paneer at home here. If using store bought paneer, then soak it in hot water for 10 minutes. For this recipe cut the paneer length wise.
- Chop the peppers also length wise. I have used red, yellow and green capsicums for adding colour to the dish. Do not overcook the vegetables as they will lose the crunch.
- Ginger julienne are quite essential for this dish. So do not avoid them for using in this recipe.
- Soak the dry powdered spices in water so that they form a paste like mix and don’t get burnt as soon as they are added.
- Use of tomato ketchup gives thickness and body to the dish. It also adds a touch of sweetness to balance the spices.
- Lemon and coriander add tanginess and freshness to the dish.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Paneer Angara (Smoked cottage Cheese curry) and Paneer Bhurji (Scrambled Cottage Cheese).
Yield: 4 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Paneer Jhalfrezi
300 grams paneer cut into 1/2 inch strips
1/4 teaspoon haldi powder (turmeric)
1/2 teaspoon Kashmiri chilli powder
1 teaspoon dhania powder (coriander)
1/2 teaspoon jeera powder (cumin)
1/2 teaspoon kitchen king (optional)
1+1 tablespoon oil
1 teaspoon jeera (cumin)
1 dry red chilli broken
1/2 cup onions finely chopped
1 teaspoon ginger garlic paste
1 green chilli slit
1/4 cup tomato puree
1 tablespoon tomato sauce (optional)
1 onion sliced
1 capsicum sliced (mix colour works well)
1 tomato deseeded and sliced
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon ginger julienne
1 tablespoon cream (optional)
Salt to taste
1 tablespoon coriander chopped
1 teaspoon lemon juice
For Garnishing
1 teaspoon ginger julienne
Onion rings
Directions for Paneer Jhalfrezi
- In 2 tablespoon water; add turmeric powder, chilli powder, coriander powder, jeera powder and make a paste. Set aside.
- Heat 1 spoon oil in a pan and add paneer. Pan-fry the paneer till its colour starts to change. Remove and keep it aside.
- Add another spoon of oil; add jeera (cumin) and broken red chilli.
- Add chopped onion, ginger-garlic paste, green chilli and cook for 5 minutes or until the onion starts browning.
- Add the dry masala paste and saute.
- Add the tomato puree and saute.
- Add tomato ketchup and saute till it starts leaving oil.
- Add onions, capsicums and saute for 2 minutes.
- Add tomatoes, kasuri methi, garam masala, salt, paneer and saute for 2 minutes. If using cream add now or add 2 to 3 tablespoon water and cook till the capsicums are just cooked but still have a little crunch left.
- Add lemon juice, half the coriander leaves and toss to mix.
- Switch off the flame.
- Garnish with ginger julienne and coriander leaves.
- Serve with roti or rice.
