Paneer Jalfrezi (Indian-style Cheese and Peppers)

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  • Each serving
  • 260cal
  • 16g fat (7g sat)
  • 35mg chol
  • 520mg sodium
  • 13g carb
  • 3g fiber
  • 7g sugars
  • 16g protein


  • 2 tablespoons high-heat oil
  • 1 1/2 teaspoons cumin seeds
  • 1 onion, thinly sliced
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 red bell pepper, seeded and cut into strips
  • 1 green bell pepper, seeded and cut into strips
  • 8 ounces paneer cheese, cut into strips
  • 2 large tomatoes, chopped
  • 1 teaspoon lemon juice, or to taste
  • Salt and pepper, to taste
  • Fresh chopped cilantro, for serving


Heat oil in a large saucepan over medium-high heat; add cumin and cook for 30 seconds. Add onions and cook until just tender, about 5 minutes. Stir in ginger, garlic, paprika, garam masala, chili powder and turmeric; cook for 1 to 2 minutes adding a splash of water, if needed.

Add peppers to onion-spice mixture and cook for about 5 minutes. Gently stir in cheese, tomatoes, lemon juice, salt and pepper; simmer until soft but not mushy, 3 to 4 minutes. Sprinkle with cilantro before serving.

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