How to make Paneer Jhalfraezi -

Capsicum, tomatoes and cottage cheese put together into a jalfrezie .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Tomatoes (टमाटर)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

For more recipes related to Paneer Jhalfraezi checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Green Moong in Coconut Gravy Stuffed Baby Potatoes Drunken Potatoes Til Matarwale Aloo

Paneer Jhalfraezi

Paneer Jhalfraezi Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Jhalfraezi Recipe

  • Cottage cheese 2 inch pieces 400 grams

  • Tomatoes halved and seeded 2 medium

  • Green capsicums halved and seeded 2 medium

  • Onions thickly sliced 2 medium

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Whole dry red chillies halved 2

  • Ginger thin strips 2 inch piece

  • Green chillies chopped 1-2

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Vinegar 1 1/2 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1/4 cup


Step 1

Cut tomatoes and capsicums into two inch long and one-fourth wide slices. Separate the different layers of onions.

Step 2

Heat oil in a kadai. Add cumin seeds. When they change colour add red chillies.

Step 3

Add ginger julienne, green chillies and onions. Sauté for half a minute. Add red chilli powder and turmeric powder. Stir well and add capsicum.

Step 4

Cook for two to three minutes. Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes.

Step 5

Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.