Paneer Stir Fry Recipe – Sharmis Passion

Paneer Stir Fry is a simple and delicious side dish made by cooking paneer with vegetables, onions and some basic spices. It comes together fairly quickly and doesn’t require much planning. The taste of the vegetables is mildly spicy, tasty and slightly crunchy. Recipe included with step-by-step pictures.

This paneer fry also works well with rice or as an evening snack. Children also enjoy it as the cheese has a mild taste and the mix of vegetables is good. This one is a little different as it is cooked dry, not spicy. Similarly, it also tastes good. This is a must-try recipe for a delicious meal.

About Paneer Stir Fry

Paneer Stir Fry is an easy Indian-style dry starter or side dish that is usually made at home. It is prepared by sauteing spices in oil and then frying the vegetables along with pieces of paneer. There is no need for grinding or long cooking time here. Everything is done in one pan which also makes it very convenient.

It has a mix of textures with soft cheese and slightly crunchy vegetables. When cooked slowly, the paneer absorbs the flavor of the spices well. This recipe has carrots and capsicum which adds color and slight crunch to the dish. Additionally, onion imparts a slight sweetness when roasted properly. Overall, this makes a nutritious and satisfying stir fry.

The taste of Paneer Stir Fry is simple and comforting. It is not very spicy and you can easily adjust the spice powder as per your taste. You can also add some more vegetables or change the herbs as per your choice. Small changes here and there make it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes any time and goes well with rice. Sometimes I even pack it for lunch boxes. This is one of those recipes I keep on repeat. I make this when I want a quick paneer dish without gravy.

Paneer Stir Fry Ingredients

• Cheese – I have used cheese as the main ingredient. It adds softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot – I added it for crispiness and slight sweetness. It also adds nice color. You can use beans instead if necessary.
• Capsicum – I have used for taste and crunchiness. It gives refreshing taste. You can use any color capsicum.
• Onion – I have added for mild sweetness and base flavor. It balances the spices well. If you don’t like onion then you can reduce it.
• chilli powder – I used it for the spice and heat. You can simply reduce or leave it out for kids.
• garam masala – I added it for hot taste. This gives depth to the stir fry. You can use any household mixture.
• cumin powder – I use it for the mild earthy flavor. It enhances the overall taste. If not available you can skip.
• Fenugreek seeds – I have crushed it for aroma. It gives a nice finishing touch. You can leave it out but it adds nice flavour.
• Oil – I have used for tempering. This helps everything to fry evenly. You can use any regular cooking oil.
• Cumin – I have used for tempering. It smells good in the beginning. You can also add some mustard seeds.
• Garlic – I have used it to taste. It adds a nice punch. If you don’t like garlic you can leave it out.

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How to make Paneer Stir Fry step by step

1. Heat oil in a pan, add cumin seeds and let it splutter. Now add crushed garlic. I used my garlic press to crush the garlic.

2. Fry for a minute. Get ready with all other ingredients. Now add onion and fry until it becomes transparent.

3. Add carrots and capsicum and fry for 2 minutes, then add spice powders including red chilli powder, cumin powder, garam masala powder and necessary salt.

4.Fry on low flame for 5 minutes. I wanted the vegetables to be crisp so did not cook them covered, if you want the vegetables to be soft then cover and cook for 2 minutes. Finally add cheese and toss.

5. Cook for a few more minutes, then add crushed Kasoori Methi, toss and turn off.

Serve warm/hot.

Expert Tips

• Cheese – I add the cheese at the end and toss gently. I usually do it very carefully. If you shake it too much it may break or crumble and become messy.
• Veggie Crunch – I usually don’t cook vegetables covered. This helps them maintain that crisp and fresh flavor, which I love.
• flame control – I add spices and cook on low to medium flame. Otherwise the spices may burn quickly.
• Fenugreek seeds – I crush the Kasoori Methi well before adding it. It releases more aroma and tastes better.
• oil quantity – Do not add too much oil for this stir fry. A little oil is enough as paneer releases some moisture while cooking.

serving and storage

Serve this paneer hot stir-fried with plain rice or light pulao. It also tastes good with chapatti. It can also be served as breakfast. Keep leftovers in the refrigerator and use within a day. Warm it slightly before serving.

general questions and answers

1.Can I skip onions?

Yes, skip the onions and still make the dish. Add a little extra vegetables for balance.

2.Can I add more vegetables?

Yes, you can add some beans, corn or peas depending on preference.

3.Is this recipe spicy?

No, it is not spicy, mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes, you can use home made paneer for this. Just make sure it is hard enough, too soft cheese may break while mixing.

5.Can I pack it for lunch box?

Yes, you can pack it, but consume it within a few hours for best taste.

If you have any further questions about this Paneer Stir Fry Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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