Hearty Kadhai Paneer Breakfast Stir-Fry Recipe

Indian cuisine · 260 calories

Hearty Kadhai Paneer Breakfast Stir-Fry recipe

About this recipe

This Hearty Kadhai Paneer Breakfast Stir-Fry is a wholesome and protein-packed Indian dish, perfect for a nourishing start to the day. Featuring soft cubes of paneer tossed with colorful vegetables and a medley of aromatic spices, this stir-fry is both flavorful and satisfying. Lightly spiced for a balanced flavor, it complements a moderate lifestyle and muscle-gain goals, offering the ideal amount of protein. Serve it warm with parathas or enjoy it on its own for a fulfilling breakfast experience that will leave everyone in the family delighted.

Ingredients

  • 200 g Paneer
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200G Adrak Lasun Paste (200g)
  • 100G Oleo
  • 100 g Coriander Leaves
  • medium Chilli Green Long
  • - Fresh Cream
  • 500 g Capsicum Green
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 2 tbsp of vegetable oil in a kadhai or heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
  2. 2. Add the ginger-garlic paste and sauté until fragrant, about 1 minute. Then, add the sliced onions and cook until golden brown, stirring occasionally.
  3. 3. Toss in the diced bell pepper and cook for 2-3 minutes until slightly tender but still crunchy.
  4. 4. Add the chopped tomato, turmeric powder, coriander powder, red chili powder, and salt, and cook until the tomatoes soften and the spices blend, about 3-4 minutes.
  5. 5. Gently fold in the diced paneer and the slit green chili, ensuring the paneer is coated evenly with the spice mixture. Cook for 2-3 minutes.
  6. 6. Sprinkle garam masala over the stir-fry and mix well. Cook for another minute, ensuring the paneer remains soft and the vegetables retain a slight crunch.
  7. 7. Optional: Stir in 1 tbsp of fresh cream for a richer texture, and cook for 1 more minute.
  8. 8. Remove the dish from heat and garnish with chopped fresh coriander leaves before serving. Serve hot with parathas or as a standalone dish.