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Paneer Jalfrezi curry with peppers in a pan
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5 from 4 votes

Paneer Jalfrezi Recipe

Paneer Jalfrezi is a delicious stir-fry curry that has the heavenly combination of paneer with peppers. This vegetarian restaurant style dish can be made within 20 minutes and is a perfect accompaniment for naan.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: paneer jalfrezi, paneer with peppers, restaurant style
Diet: Gluten-free, Low Carb, Vegan
Method: Stovetop
Servings: 4
Calories: 283kcal
Author: Meeta Arora


  • 2 tbsp Oil I used avocado oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 Onion medium, about 3/4 cup, thinly sliced
  • 2 cloves Garlic minced
  • 1/2 Yellow Bell Pepper medium, thinly sliced
  • 1/2 Red Bell Pepper medium, thinly sliced
  • 1/4 cup Tomato puree
  • 1/2 cup Tomato chopped
  • 9 oz Paneer diced in cubes
  • 1 tbsp Lime juice
  • Cilantro leaves to garnish



  • Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  • Add sliced onions, garlic and fry them for about 2-3 minutes.
  • Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
  • Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
  • Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
  • Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens.
  • Add the lime juice & mix into the curry.
  • Garnish with cilantro and serve warm with naan, roti or paratha!


Frying the paneer: I did not fry the paneer before adding in this recipe. If you like, you can fry it. Heat oil in a large pan. Lightly fry the paneer until it is golden brown on all sides. Remove and use in the above recipe. 
Optional ingredient: You can add Kasoori methi along with the paneer.
Bell Peppers: I used yellow and red bell peppers as that is what I had on hand. Any color peppers will work in this recipe. 
Make it Vegan: If you want to make this curry vegan, you can make it with extra firm tofu. 


Calories: 283kcal | Carbohydrates: 9g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 327mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 934IU | Vitamin C: 55mg | Calcium: 323mg | Iron: 1mg