Nickel Allergy Friendly Classic Paneer Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Classic Paneer Stir-Fry

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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
½ 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 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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