Sunday, October 5, 2014



I have seen over the years that some dishes made from Paneer (Indian Cottage Cheese) continue to be favourites although they have been made many, many times before. Two examples that come readily to mind are Palak Paneer and Paneer Tikka Kathi Rolls.

Today, I share my experience in preparing a simple to make yet popular dish made of Paneer called Paneer Jhalfrezi. This is adapted from Master Chef Sanjeev Kapoor's Khana Khazana series of books recently published by Popular Prakashan.

I read somewhere that "Jalfrezi" or "Jhal Frezi" originated from the days of the British Raj and came from the Bengali for a "spicy dish."

  • Paneer, (Cottage Cheese), 200 gms, cut into long, finger-sized pieces
  • Capsicum, medium-sized, 1, de-seeded and cut into long slices
  • Tomato, large-sized, 1, de-seeded and cut into long slices
  • Dry Red Chilly, 1, broken into two halves
  • Onion, large, cut into thick slices, 1
  • Ginger, 1 " piece, peeled and cut into julienne (short, thin strips) 
  • Green Chillies, chopped, 1-2
  • Oil, 1 and 1/2 tbs
  • Cumin Seeds, 1/2 tsp
  • Red Chilly Powder, 1 tsp, or to taste
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
  • Vinegar, 1 tbsp
  • Garam Masala Powder, 1/2 tsp
  • Coriander leaves, chopped, 1 and 1/2 tbsp


Peel onion and cut into thick slices and separate the different layers
Heat oil in a thick-bottomed kadhai. When it is hot, add cumin seeds and when they sizzle add the broken red chilly
Add the ginger julienne and onion and saute for 1/2 minute
Add red chilly powder and turmeric powder and stir well
Add the capsicum slices and cook for 2-3 minutes. Take care not to overcook the capsicum slices as they need to remain crisp.
Next add the paneer pieces and mix well
Add salt and vinegar and cook for 2-3 minutes
Add tomato slices and garam masala powder and mix again
Garnish with chopped coriander leaves
Serve hot

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