Paneer Jalfrezi / Indian cottage cheese & bell pepper quick stir-fry

Easy side dish for rice and roti conversation continues lovely ladies!
Paneer jalfrezi dates back to British era in India,they used leftover meat then instead of paneer. The restaurants and the vegetarians  gave the  jalfrezi a veg version which  has become the world favorite these days.
The stir fry may look spicy but it is not at all hot and above all takes only 10 minutes to make 🙂

Ideal recipe to keep for meatless Mondays or use it as a filling in tortilla or chapatti and becomes a easy lunch box idea too. Paneer is slow energy releasing food so it helps to keeps hunger at bay for longer.


Paneer -200 gm (as required) Use halloumi cheese if paneer is not available.
Green bell pepper- 1/2 of 1 sliced
Red bell pepper- 1/2 of 1 sliced
Tomato -1 (slice and remove seeds)
Onion -1 sliced
Garlic – 4 flakes
Ginger – 1 inch piece sliced into julienne.
Lemon juice -1/2 of 1
Cumin- 1 tsp
Whole red chili 1-2
Kashmiri chili powder/Paprika -1 tsp
Turmeric powder – 1/3 tsp
Coriander powder- 1 tsp
Salt to taste
Coriander leaves – few stands chopped


Cut the paneer into thick long slices so it does not crumble when added to stir fry.Also cut the veggies in equal size to cook evenly.
Heat 2-3 tsp of oil in a pan and add cumin and whole red chili (do not break) when cumin starts to give out the aroma add garlic slices saute for a minute then add onion saute for a minute then goes in the chili powder,turmeric powder ,coriander powder and salt mix it well reduce heat let the aromas come then add the bell pepper increase heat give another minute put the paneer, the tomato and ginger julienne  mix gently and make sure everything is coated evenly. Give this a final minute on heat then squeeze the lemon on top remove and sprinkle coriander leaves chopped.
Serve paneer jalfrezi along with basmathi rice or chapatti /naan or any flat bread, raita/plain yogurt and salad.


  • I have used home made paneer/ cottage cheese which quite tender and melt in the mouth kind.
  • Paneer is available in all Indian stores. It is pretty tough compared to homemade so thaw the required amount and immerse it  in hot water  for15 minutes prior to adding it to the jalfrezi to regain its tenderness.
  • Do not cover the stir fry at any point it veggies will become mushy. Also do not overcook the veggies need some amount of crunch.Do not burn the powders as well it will spoil the taste of stir fry.
  • Use any leftover cooked meat like the Britishers did while the dish originated.

Hope you will love having Paneer Jalfrezi .

Here are more  cheese ideas from Food Network friends:
The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
Jeanette’s Healthy Living: 
Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
Creative Culinary: 
Cilantro Serrano Rice
Virtually Homemade: 
Stove Top Mac and Cheese with Apples and Bacon
Napa Farmhouse 1885: 
Mary Lane’s Pasta With Pesto Tomato Sauce
Red or Green: 
Cheesy Polenta with Spicy Leeks
The Wimpy Vegetarian: 
Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
Homemade Delish: 
Cheesy Zucchini and Summer Squash
Daisy at Home: 
Bell Pepper Pizza
Elephants and the Coconut Trees: 
Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
Cheesy Turkey Meatballs
Swing Eats: 
Frico: Parmesan Cheese Crackers (gluten-free)
The Mom 100: 
Leek, Mushroom and Goat Cheese Quiche
FN Dish: 
6 Ways to One-Up Side Dish Favorites with Cheese

11 Replies to “Paneer Jalfrezi / Indian cottage cheese & bell pepper quick stir-fry”

  1. Rekha Vengalil

    One of my favourite! oh that reminds me its been a while since I made this. What close-up pics Meena. Feels like the food is just coming to me 🙂

Leave a Reply

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