Paneer Jalfrezi



  • 250 gm Paneer, finger size sliced
  • ½ Capsicum, sliced
  • ½ Onion, thickly sliced
  • 2 Tomato, sliced
  • ½ cup Tomato puree
  • ½ cup Carrot, sliced
  • 2 Green Chilies, one by two piece
  • 1 tsp Ginger-Garlic paste
  • 1 tsp Vedic India’s Zeera/Cumin Whole
  • 1 tsp Vedic India’s Himalayan Rock Salt (to taste)
  • 1 tsp Vedic India’s Red Chili Powder
  • ¼ tsp Vedic India’s Garam Masala
  • ¼ tsp Vedic India’s Turmeric/Haldi Powder
  • 1 tsp Lemon juice
  • Green Coriander, chopped
  • 2-3 tbsp Oil

Optional Ingredient

  • 1/2 Red Bell Pepper, sliced
  • 1/2 Yellow Bell Pepper, sliced
  • 1/2 cup Baby Corn, sliced




  1. In a Pan, heat the oil and put jeera, stir till crackling sound. Now On low flame add red chili powder
  2. On medium flame add carrot and onions. Fry until onions appears transparent
  3. Add ginger garlic paste with green chilies; fry all ingredients till the raw smell goes off
  4. Add tomato puree and cook for a while
  5. On medium flame, add salt, turmeric powder and garam masala; stir cook it until the raw smell of tomato goes away
  6. Add capsicum, bell pepper, baby corn and sliced tomato. Stir until they appear half cooked
  7. Finally Add paneer and lemon juice, stir it slowly for about 3-4 minutes so that it settles down with rest of the vegetables
  8. For garnishing use finely chopped green coriander for fresh aroma.