If you are looking for a quick lunch or dinner, here is one of our favorites. It is easy and flavorful and can be made with just a few ingredients. It also has a perfect balance of protein and fiber. Paneer and bell peppers are stir fried with garam masala, coriander, and cumin powder, making this dish very aromatic, and of course, delicious. The slightly crisp bell peppers perfectly complement the soft paneer, allowing your palate to explore different textures. We recommend undercooking the bell peppers slightly to maintain the crisp texture.
Paneer is an Indian cheese made with whole milk. You can make paneer at home, but fortunately, it is readily available in most grocery stores. Using a store-bought paneer will save you a lot of time.
This paneer dish is cooked in a kadai, a rounded-bottom iron pan traditionally used in Indian cooking. A Chinese wok or any rounded-bottom pan will work well.
We love to eat this dish with naan – it hits just the spot when you scoop up a delicious piece of paneer with a warm, buttered naan.
If you make this Spicy Indian-Style Paneer Bell Pepper Stir-Fry, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Spicy Indian-Style Paneer Bell Pepper Stir-Fry
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 green bell peppers cut into ½” x 2” strips
- 1 red bell pepper cut into ½” x 2” strips
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 12 oz paneer cut into ½” x 2” strips
- salt to taste
- ½ tsp garam masala
- ¼ tsp dry mango powder/amchur OR 1 tsp lemon juice
- ¼ cup chopped fresh cilantro for garnishing
Instructions
- Heat the oil on medium-high heat in a kadai or rounded-bottom pan for 1-2 minutes. Add the cumin seeds and let them sizzle for 3-4 seconds. Then add the sliced bell peppers and stir fry for two minutes. Sprinkle the cumin powder, coriander powder, and chili powder and continue to stir-fry for another two minutes. Reduce the heat to medium, cover the pan, and let the bell peppers cook for two more minutes. Bell peppers should be crisp and not overcooked.
- Add the paneer strips to the bell peppers along with salt, garam masala, and amchur powder (or lemon juice), and continue to stir-fry for one more minute. Turn the heat off, garnish kadai paneer with cilantro and serve warm with naan or roti.
