Low Sodium Classic Paneer Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

14 oz paneer, cut into 1-inch cubes
Karoun Dairies Paneer, 14 oz
Bharatma Paneer Indian Semisoft Cheese, 14 oz
See all
3 tbsp neutral oil, divided
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 medium tomatoes, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
½ tsp kashmiri chili powder or mild chili powder
½ tsp garam masala
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the paneer cubes dry with a paper towel. Heat 2 tbsp of the oil in a large skillet or wok over medium-high heat until shimmering. Add the paneer in a single layer and sear undisturbed for 2–3 minutes, until the undersides are deep golden. Flip and sear the remaining sides for 1–2 minutes more, until golden all over. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp oil to the same skillet over medium-high heat. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely, as they can burn quickly.

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