Mustard 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
- 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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