Paneer Jalfrezi


Prep time: 
15 minutes


Indian style stir fry with peppers, chillies and cheese


  • 3 tablespoon vegetable oil
  • 1 1/2 teaspoon cumin seeds
  • 1 dried red chilli
  • 5 cm piece of fresh ginger, finely shredded
  • 3 small onions, finely sliced
  • 1 green chilli, chopped with or without seeds
  • 2 peppers, seeds removed and sliced
  • 1 teaspoon salt
  • ½ teaspoon dried turmeric
  • 1/4 teaspoon cayenne
  • 250g paneer, diced
  • 3 tomatoes, cut into strips
  • 1 teaspoon white wine vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala


  1. Heat the oil in a heavy-based saucepan or wok over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until fragrant.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch.
  3. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes.
  4. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes.
  5. Add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.
Photo Credit: Jonny Hughes @jonny2love
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