Victoria's Kitchen

Paneer Jalfreezi

I’m a huge fan of Maunika Gowardhan, a brilliant Indian chef. I am also a huge fan, generally, of Indian food! I asked for plenty of Indian spices for Christmas and this year will be the year I really explore cooking Indian cuisine.

Don’t imagine for a second that I won’t be involving the slow cooker at a later stage.

We enjoyed this dish for a small ladies night with some close friends, and it was a wonderful night.

In the photo you’ll see it’s featured next to some daal. I sadly forgot what I did to make the daal so you’ll never know, and neither will I.

Paneer Jalfreezi
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 230gms paneer diced in cubes
  2. 3tbsp vegetable oil
  3. 1 tsp cumin seeds
  4. 1 medium onion thinly sliced
  5. 2 garlic finely chopped
  6. 1 tsp kashmiri chilli powder (or mild paprika)
  7. 1 tsp coriander powder
  8. Pinch turmeric powder
  9. 1 medium green pepper thinly sliced
  10. 1 small tomato sliced
  11. Salt to taste
  12. 1" ginger slivers for garnish
  13. 1 tbsp lemon juice
  14. Fresh coriander for garnish
  1. First, put your rice on!
  2. Then, heat the oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.
  3. Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander.
  4. Serve warm with naan,
Victoria's Kitchen

1 Comment

  1. Clémentine

    February 7, 2017 at 9:17 am

    I’ll be making this one again at home! It was delicious 🙂

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