Paneer Jhalfraezi Recipe - Paneer fingers, capsicum and tomatoes cooked into a jhalfraezi

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Paneer (cottage cheese), Tomato

Cuisine : Indian

Course : Main Course_Veg

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Paneer Jhalfraezi

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Paneer Jhalfraezi Recipe - How to make Paneer Jhalfraezi


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Paneer (cottage cheese) 100 grams

  • Tomato 1 medium

  • Green capsicum 1/2 medium

  • Onions 2 medium

  • Green chillies 2

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Red capsicum 1/2 medium

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ginger 1 inch piece

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves a few sprigs

  • Vinegar 2 teaspoons


Step 1

Cut red and green capsicums into thin long slices. Slice onions thickly. Slice green chillies into thin long strips.

Step 2

Heat oil in a non stick pan and add cumin seeds. When they begin to change colour, add onion and sauté.

Step 3

Cut tomato into thin long strips. Add green chillies, turmeric powder, coriander powder, cumin powder, red chilli powder, tomato and capsicums to the pan and mix.

Step 4

Slice ginger and cut into thin strips and add. Cut paneer into fingers. Mix the vegetables well. Add paneer, salt, garam masala powder and mix.

Step 5

Chop coriander leaves and add half of them. Add vinegar and toss lightly. Cook till heated through. Serve hot garnished with remaining coriander leaves.

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