It is lantern festival next week in Ansh’s Kindergarten, and we parents had to gather and make the lanterns for the kids. It was fun-filled friday afternoon, all the moms showing their creativity, gossiping over tea. Ansh liked his lantern and helped to decorate with glitter, colors and feathers.

Coming to the recipe, this is a delicious paneer dish which can be made easily in minutes and goes well with flavored rice or rotis.

What you Need :
Paneer : 3 cups
Onion : 1, sliced thinly
Ginger Garlic Paste : 1Tbsp
Bell Peppers/ Capsicum : 2 (red and green each)
Tomatoes : 2 medium sized, blanched peeled and seeded
Tomato Paste : 1 Tbsp
Coriander Powder : 1 Tbsp
Cumin Powder : 1 tsp
Garam Masala Powder : 1 tsp
Red Chilli Powder : 1 tsp
Salt : to taste
Coriander leaves : a handful, chopped
Lemon Juice : from half lemon
Oil : 3 – 4 Tbsp
Whole Garam Masala : Cloves-5, Cinnamon-1 inch, ShahJeera-1 tsp


Heat oil in a large skillet.
Take water in a bowl and add salt.
Add in paneer pieces few at a time and fry on both sides and immediately put them in water. Squeeze out and put them in a bowl.(This keeps paneer soft. Be careful you may burn your hands)
In the same oil, add in the whole garam masala.
Once they splutter, add in onions and fry till golden.
Add in ginger garlic paste and fry till raw smell disappears.
Finely chop the skinned and seeded tomato and add it to the oil along with tomato paste.
Cook well till oil separates.
Add in sliced capsicum and fry for few minutes.
Add in all the masala powders from coriander powder to salt. Mix well.
Cook till capsicum is done.
Add in paneer and coriander leaves. Give a nice stir.
Turn off heat and squeeze in lemon juice.
Serve hot with Roti’s or Steamed Rice.


8 thoughts on “Paneer Jalfrizi / Indian Cottage Cheese with Capsicum”

  1. Tried the dish today..was a welcome change…the lemon juice in the last and the blanching of tomatoes did the trick I believe!
    Next in line to try is vanilla sponge cake with egg from your blog:)

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