Indian Paneer and Bell Pepper Stir-Fry

Name: Indian Paneer and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes and patted very dry; 3 tbsp (45 ml) neutral oil or ghee; 1 tsp (2 g) cumin seeds; 1 large (about 10 oz) (280 g) large red or yellow onion, cut into 1-inch (2.5 cm) squares, layers separated; 3 medium (about 1 lb 5 oz total) (600 g) bell peppers, mixed colors (red, yellow, green), seeded and cut into 1-inch (2.5 cm) squares; 4 cloves (12 g) garlic cloves, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 whole (8 g) green chile (serrano or Indian green chili), thinly sliced, seeds removed for milder heat (optional); 2 medium (about 10 oz) (280 g) ripe tomatoes, finely chopped; ½ tsp (1½ g) ground turmeric; 1 tsp (2 g) ground coriander; 1 tsp (2 g) Kashmiri red chili powder (or paprika plus a pinch of cayenne); ¾ tsp (4 g) kosher salt, plus more to taste; ¼ cup (60 ml) water; 1 tsp (2 g) garam masala; 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); 1 tbsp juice (15 ml) lemon, freshly squeezed (about ½ lemon); ¼ cup (10 g) fresh cilantro, roughly chopped

From the MyKitchenBank Kitchen

Golden, seared paneer cubes and crisp-tender bell peppers are tossed in a fragrant onion-tomato masala with cumin, ginger, garlic and garam masala. It's a fast, high-heat dish that's ready in about 30 minutes and is great with roti or rice.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 4 servings (about 5 cups / 1.2 liters)

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Ingredients

4 servings

14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes and patted very dry
3 tbsp (45 ml) neutral oil or ghee
1 tsp (2 g) cumin seeds
1 large (about 10 oz) (280 g) large red or yellow onion, cut into 1-inch (2.5 cm) squares, layers separated
3 medium (about 1 lb 5 oz total) (600 g) bell peppers, mixed colors (red, yellow, green), seeded and cut into 1-inch (2.5 cm) squares
4 cloves (12 g) garlic cloves, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 whole (8 g) green chile (serrano or Indian green chili), thinly sliced, seeds removed for milder heat (optional)
2 medium (about 10 oz) (280 g) ripe tomatoes, finely chopped
½ tsp (1.5 g) ground turmeric
1 tsp (2 g) ground coriander
1 tsp (2 g) Kashmiri red chili powder (or paprika plus a pinch of cayenne)
¾ tsp (4 g) kosher salt, plus more to taste
¼ cup (60 ml) water
1 tsp (2 g) garam masala
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
1 tbsp juice (15 ml) lemon, freshly squeezed (about ½ lemon)
¼ cup (10 g) fresh cilantro, roughly chopped

Equipment (5)

12-inch (30 cm) wide skillet, carbon steel wok or large non-stick pan
Wooden spoon or spatula
Chef's knife and cutting board
Paper towels
Small bowl for spice mix

Steps

Before you start

Cut and measure everything before you turn on the heat; the cooking moves quickly.
Pat the paneer very dry with paper towels so it sears instead of steaming.
If your paneer is very firm and store-bought, no soaking is needed. If it feels hard or rubbery, soak the cubes in hot water for 10 minutes, then drain and dry well.
Use a wide skillet or wok so the vegetables sit in a single layer and char rather than stew.

1
Dry and season paneer
- Pat the paneer cubes thoroughly dry with paper towels.
- In a small bowl, mix the turmeric, coriander, chili powder and ¼ teaspoon of the salt.
- Sprinkle half of this spice mix (about ¾ teaspoon) over the paneer and toss gently to coat.
- Keep the remaining spice mix for the masala.
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Ready when: Cubes look dry on the surface and evenly dusted with spice
Tip: Wet paneer spatters in hot oil and will not brown, so dry it well.
2
Sear the paneer
- Heat 2 tablespoons (30 ml) of the oil in a 12-inch (30 cm) skillet or wok over medium-high heat until it shimmers.
- Add the paneer in a single layer and cook undisturbed for 1½ minutes, then turn and cook the other sides, 4 to 5 minutes total.
- Transfer to a plate.
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Ready when: Paneer is golden brown on at least 3 sides and releases easily from the pan
Tip: If the paneer sticks, give it another 30 seconds; it releases once a crust forms.
3
Char the peppers
- Add the remaining 1 tablespoon (15 ml) oil to the same pan over high heat.
- Add the bell peppers and cook, tossing every 30 seconds, for 3 to 4 minutes.
- Transfer to the plate with the paneer.
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Ready when: Peppers have blistered, lightly charred spots but still feel crisp when pierced with a fork
Tip: Cook them only partway; they finish cooking later and will turn limp if overdone.
4
Bloom the cumin
- Reduce the heat to medium.
- If the pan looks dry, add a splash of oil.
- Add the cumin seeds and cook, stirring, for 20 to 30 seconds.
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Ready when: Seeds sizzle, darken slightly and smell nutty
Tip: Don't let them turn dark brown; they become bitter.
5
Soften the onion
- Add the onion and ¼ teaspoon of the salt.
- Cook, stirring often, for 3 to 4 minutes.
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Ready when: Onion pieces are translucent at the edges with a few golden spots, but still have some bite
6
Add aromatics
- Stir in the garlic, ginger and green chile (if using).
- Cook, stirring constantly, for 45 to 60 seconds.
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Ready when: Raw garlic smell is gone and the mixture is fragrant
Tip: Add a tablespoon of water if the garlic begins to stick or brown too fast.
7
Cook the masala
- Add the tomatoes, the remaining spice mix and the remaining ¼ teaspoon salt.
- Cook, stirring and mashing the tomatoes with your spoon, for 4 to 5 minutes.
- Pour in the water and scrape up any browned bits.
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Ready when: Tomatoes have broken down into a thick, jammy paste and oil begins to separate at the edges
8
Combine and heat through
- Return the paneer and peppers to the pan.
- Toss gently to coat in the masala.
- Cook for 2 to 3 minutes, stirring gently so the paneer doesn't crumble.
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Ready when: Sauce clings to the paneer and peppers in a thick coating, with no watery liquid pooling in the pan
Tip: If the pan looks wet, cook an extra minute with the heat on high.
9
Finish and serve
- Turn off the heat.
- Sprinkle in the garam masala and kasuri methi (if using), then add the lemon juice and half the cilantro.
- Toss once, taste and add salt if needed.
- Top with the remaining cilantro and serve right away.
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Ready when: Dish smells strongly aromatic and tastes balanced: savory, tangy and gently spicy
Tip: Adding garam masala off the heat keeps its fragrance bright.

Good to know

Tips

Sear paneer in a single layer; crowding traps steam and prevents a golden crust.
Cut the onion and peppers the same size so they cook evenly and look attractive.
Keep the peppers crisp-tender; they continue to soften in the hot masala.
Serve with warm roti, naan, basmati rice or in a wrap with a little yogurt or mint chutney.

Make ahead

"Cut the vegetables and cube the paneer up to 1 day ahead and refrigerate separately in airtight containers. The masala (steps 4 to 7, without the paneer and peppers) can be made 2 days ahead and refrigerated; reheat it, then sear the paneer and peppers fresh and combine."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container for up to 3 days. Freezer: not recommended, as paneer turns crumbly and peppers go soft. Reheat in a skillet over medium heat with a splash of water for 3 to 4 minutes, or in the microwave in 30-second bursts, stirring between each."

Substitutions

paneer → extra-firm tofu. Press for 20 minutes, then sear as directed; the flavor is milder, so add an extra pinch of salt.
kasuri methi (dried fenugreek leaves) → omit, or add a pinch of ground fenugreek. The dish will be slightly less earthy but still delicious.
neutral oil or ghee → ghee. Gives a richer, more traditional flavor and tolerates the high heat well.
ripe tomatoes → canned crushed tomatoes (⅔ cup / 160 g). Use when fresh tomatoes are out of season; cook an extra minute to thicken.