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Paneer Jalfrezi


  • Paneer
  • Red, Yellow and Green Capsicum x 100g
  • Onion (Red or yellow) x 1 medium (150g)
  • Tomato Puree x 4 tablespoons
  • Homemade Ginger-Garlic Paste x 1/2 teaspoon
  • Oil x 1-3 tablespoons
  • Cumin seeds x 1 teaspoon
  • Kashmiri chili powder x 1 teaspoon
  • Cilantro Seed Powder x 1 teaspoon
  • Turmeric powder x 1/8 teaspoon
  • Garam Masala powder x 1/8 teaspoon
  • Ketchup x 1 teaspoon (optional)
  • Salt

How to cook:

  1. Cut panner, onions, and bell peppers lengthwise
  2. Heat the cast iron skillet and pour oil upto 3 tablespoons. Add the cumin seeds and them sizzle for a while. Then put the onion and fry them till they turn soft but not translucent.
  3. Add ginger-garlic paste and saute for a second.
  4. Put tomato puree and salt in the skillet and let it sit for some time.
  5. After some time add turmeric, chilli, corriander, and garam masala powders. Mix them well.
  6. Put capsicum and saute it for a few minutes. Avoid sauteing for too long, it will turn the capsicum soft.
  7.  Add paneer to the mixture and saute it gently until it gets coated with masala. Use tongs to get masala on the paneer and avoid breakage.
  8. Once the paneer is fully coated turn off the stove and remove the skillet. Sprinkle some cilantro seeds and some julienned ginger.

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