Paneer & Bell Pepper Stir-Fry Recipe
Indian cuisine · 320 calories
About this recipe
Paneer & Bell Pepper Stir-Fry is a vibrant and flavorful dish that combines soft, creamy paneer with the crunch and sweetness of bell peppers, seasoned with traditional Indian spices. Perfect for a united family gathering, this diabetic-friendly recipe is light yet satisfying, making it ideal as a dessert-time savory treat. The dish is simple to prepare, highlighting the delightful pairing of paneer and bell peppers, enhanced with aromatic spices like cumin and garam masala. It is a wholesome vegetarian option that brings warmth and joy to the table.
Ingredients
- 200 g Paneer
- 500 g Capsicum Green
- 200 ml Mustard Oil
- 50 g Asafoetida Powder
- 1 kg Bell Peppers
- 100 g Coriander Leaves
- 50g Everest Garam Masala
- 100 g Jeera
- 100 g Red Chili Powder
- 100 g Salt
- 500 g Tomato - Hybrid
- 20 g Turmeric Powder
Instructions
- 1. Heat oil in a pan over medium flame and add cumin seeds. Once they splutter, add asafoetida and stir briefly to release its aroma.
- 2. Add finely chopped tomatoes to the pan and cook for 5-7 minutes until they soften and form a thick base.
- 3. Stir in turmeric powder, red chili powder, and garam masala, mixing well to incorporate the spices evenly.
- 4. Add the diced green and red bell peppers to the pan, tossing them in the spice mixture. Cook for 5-6 minutes until slightly tender but still crunchy.
- 5. Gently fold in the cubed paneer, ensuring it is coated with the spices and vegetables. Cook for another 3-4 minutes, stirring occasionally to avoid breaking the paneer.
- 6. Season with salt and garnish with freshly chopped coriander leaves. Remove from heat.
- 7. Serve warm as a standalone dish or pair with chapati or paratha for a wholesome meal.