Fructose Free Classic Paneer Stir-Fry
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Learn more āIngredients
4 servings
- 14 oz paneer, cut into 1-inch cubes
- 3 tbsp neutral oil, divided
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
- Ā½ tsp ground cumin
- Ā½ tsp turmeric
- Ā½ tsp kashmiri chili powder or mild chili powder
- Ā½ tsp garam masala
- Ā½ tsp salt, plus more to taste
- 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 2ā3 minutes, until the undersides are deep golden. Flip and sear the remaining sides for 1ā2 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 ā watch closely, as they can burn quickly.
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