Quick Paneer Veggie Stir-Fry Recipe

About this recipe

Quick Paneer Veggie Stir-Fry is a delightful Indian-inspired dish perfect for a busy lunch. Packed with wholesome paneer cubes and colorful vegetables like bell peppers and tomatoes, this stir-fry comes together quickly with aromatic spices and a hint of tangy tomato paste. It’s a versatile recipe that pairs beautifully with fresh roti, naan, or steamed rice, making it an ideal choice for professionals seeking a nutritious and flavorful meal without the hassle.

Ingredients

• 200 g Paneer
• 1 piece Yellow Bell Pepper
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• 400G Safa Tomato Paste (400g)
• 1 liter Sunflower Oil
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 2 tbsp oil in a large pan or wok over medium heat and add cumin seeds and asafoetida; let them sizzle for 30 seconds to release their aroma.
2. 2. Add the diced bell peppers and sauté for 2-3 minutes until slightly softened, then add the chopped tomatoes and cook for another 3 minutes until they start to break down.
3. 3. Stir in the turmeric powder, red chili powder, and salt, mixing well to coat the vegetables with the spices.
4. 4. Add the green peas and tomato paste, stir well, and cook for 2 minutes to let the flavors blend.
5. 5. Gently add the paneer cubes to the pan, toss to combine, and cook for 3-4 minutes until the paneer is heated through but still tender.
6. 6. Sprinkle garam masala over the stir-fry, mix gently, and let it cook for 1 more minute.
7. 7. Turn off the heat, garnish with fresh coriander leaves if desired, and serve hot with roti, naan, or steamed rice.