Paneer Jalfrezi with Bell Peppers and Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A colorful North Indian stir-fry dish featuring cubes of paneer simmered with tangy tomatoes and crisp bell peppers in a spiced tomato gravy. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs paneer, vegetable oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 grams, cut into 1-inch cubes paneer
• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1, sliced green chili
• 1 medium, sliced into thin strips onion
• 1 large red, sliced into strips bell pepper
• 2 medium, finely chopped tomatoes
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp, or to taste salt
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds and sauté for 30 seconds until aromatic and the seeds start to pop.
2. Step 2: Add 1 sliced green chili and 1 medium sliced onion to the pan. Cook for 5 minutes, stirring frequently, until the onions soften.
3. Step 3: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
4. Step 4: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder, cooking for 30 seconds to toast the spices.
5. Step 5: Mix in 2 medium finely chopped tomatoes and 1 tsp salt. Cook for 5 minutes until the tomatoes break down and the mixture thickens.
6. Step 6: Add 1 large sliced red bell pepper and cook for 4 minutes until slightly tender but still crisp.
7. Step 7: Gently fold in 250 grams cubed paneer and cook for another 5 minutes, stirring occasionally, until the paneer is heated through and coated in the sauce.
8. Step 8: Sprinkle 1/2 tsp garam masala and 2 tbsp chopped fresh cilantro over the dish. Mix gently and remove from heat. Serve hot with naan or basmati rice.