Paneer Jalfrezi Recipe| Gravy of bell peppers and paneer


Paneer Jalfrezi Recipe – “A recipe made of paneer, tomatoes, bell-peppers and green chilies.”

My search for trying out new dishes, often leads me to the ones I used to skip in the past, thinking that they were very difficult to make. One such dish that I have skipped was jalfrezi. The word used to intimidate me, making me think it as something, which only chefs could make and would require lot of expertise and equipment’s.

Far from this illusion I lived with, jalfrezi recipe is not at all hard. You will come to know how easy this recipe is, in a few moments. If you are someone who would like, a spicy gravy for dinner you should try it. But before that, don’t you want to know what a bit about this dish?

“So, what exactly is Jalfrezi? Let me share a few things I learned

Jalfrezi is a type of curry, in which either marinated meat or vegetables are fried in oil along with onions, tomatoes, bell peppers, green chilies and spices to produce a thick spicy gravy.

This English word has been derived from Bengali word jhalpharezi where Jhal means spicy and parhezi means suitable for diet.

One of the main ingredient for this recipe, will be bell-peppers. I have observed that, most of the jalfrezi recipe, use a mix of red and green bell-peppers. Since, the gravy is spicy and red in color, the red bell peppers gives the dish a visual appeal. I would recommend using a mix of both bell peppers, for this recipe.

I have not added onions in this recipe, as I would be skipping them for a few months. But, if you are someone who likes onions, I would recommend that you add them. Since, I have not used onions, my gravy would be thin. But taste wise, it wouldn’t bring much difference.

This version I have made, is mildly spicy and I have used red chili powder in limited amounts. I have also used butter in place of oil. Overall this recipe, would take about 45 minutes to prepare and  will easy serve 3-4 people.

So, ready to cook paneer jalfrezi recipe? Let us get started.

Ingredients List

For Vegetables

  • •    Paneer/Cottage Cheese – 500gms
  • •    Bell peppers – 2 (red and green)
  • •    Tomatoes – 3 (big)
  • •    Green Chilly – 4-5
  • •    Crushed Ginger – 1 tbsp

For Masala's

  • •    Turmeric powder – 1tbsp
  • •    Cumin powder – ½ tbsp. (Optional)
  • •    Red Chilly powder – ½ tbsp.
  • •    Coriander powder – 1 tbsp
  • •    Garam Masala/Sabji Masala – 1tbsp
  • •    Bay leaf/Tej Patta – 2
  • •    Cinnamon stick – 1
  • •    Cardamom – 1
  • •    Cloves – 1

For frying and garnish

  • •    Butter – 2-3 tbsp
  • •    Oil – 1tbsp
  • •    Cumin Seeds/Jeera – 1tbsp
  • •    Fenugreek Leaves – ¼ tbsp
  • •    Coriander Leaves – 7-8
  • •    Crushed Pepper – ½ tbsp

Paneer Jalfrezi Recipe - Preparation Steps

1.Dice 2 bell peppers, 3 tomatoes, 4 green chilies and keep it aside. Crush 1 slice of ginger and keep the spices ready.


2.In a pan, heat butter. As soon as the butter gets heated add 1 tbsp of cumin seeds, 2 bay leaf, 1 cinnamon stick, 1 clove, 1 cardamom pods and fry them till the cumin seeds turn brown. Keep a low flame as you do this step.


3.Add the crushed ginger, and diced green chilies into the mix and stir well. Fry till the ginger paste loses its raw flavor.



You can also use readymade ginger and garlic paste, if you would like. I generally skip adding garlic to my dishes.

4.Once the tempering mix has been cooked well, add the chopped tomatoes into the mix. Add 1tbsp turmeric powder, 1 tbsp coriander powder, 1 tbsp garam masala, ½ tbsp red chili powder, 1 ½ tbsp salt and stir well. Close the lid of the pan, and let the tomatoes get cooked in a medium flame.


5.As the tomatoes have started to become gravy, add in the chopped bell peppers into the mix and stir well. Close the lid of the pan and cook the mix.



After closing the lid of the pan, give an occasional stir every 5 minutes to make sure the ingredients don’t get burnt.

6.After 5-10 minutes, the bell peppers must have become soft. At this point, add ½ cup of water and make it into a thick gravy.


7.Add the chopped paneer into the gravy mix and stir well. Let it boil for another 5 minutes.



If you want to make your gravy thick, without onions, you can use ½ -1 tbsp of corn flour.

8.The paneer slowly becomes soft and tender. At this point lower the flame, and add ¼ tbsp of fenugreek leaves onto the mix and stir well.



It is ok, if you don’t have fenugreek leaves. You can skip this step.

9.Switch off the flame. Garnish the paneer jalfrezi with chopped coriander leaves and crushed pepper. Enjoy this jalfrezi recipe with rotis or rice.



While garnishing, the recipe would also look and taste good, if you add 3-4 tbsp of fresh cream over it.

If you are not using fresh cream, you can also squeeze ½ lemon and sprinkle its juice over the mix. 

› Paneer Jalfrezi