This paneer and capsicum stir fry is a lightly spiced, quick-cooking dish that works well for everyday meals. Soft paneer cubes are tossed with tender capsicum and simple spices, keeping the flavours balanced and not overpowering.
The recipe is ideal for beginners because it uses straightforward techniques, minimal ingredients, and cooks in a short time. It pairs easily with chapatis or plain rice.
Recipe Information
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 3
Difficulty level: Easy
Ingredients
Main ingredients
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200 g paneer, cut into medium cubes
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1 large green capsicum, cut into thin strips
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1 small onion, thinly sliced
Spices and seasoning
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2 teaspoons vegetable oil
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½ teaspoon cumin seeds
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¼ teaspoon turmeric powder
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½ teaspoon ground coriander
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¼ teaspoon red chilli powder, optional
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Salt to taste
To finish
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1 tablespoon fresh coriander leaves, chopped
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Small squeeze of lemon juice
Step-by-Step Method
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Place the paneer cubes in warm salted water for 5 minutes, then drain and set aside. This keeps the paneer soft.
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Heat the oil in a wide frying pan over medium heat.
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Add the cumin seeds and allow them to sizzle gently.
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Add the sliced onion and cook for 3 to 4 minutes until soft and lightly golden.
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Stir in the turmeric, ground coriander, chilli powder if using, and salt.
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Add the capsicum strips and mix well.
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Cook uncovered for 4 to 5 minutes, stirring occasionally, until the capsicum softens slightly but still holds its shape.
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Add the paneer cubes and gently stir to coat them with the spices.
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Cook for another 3 minutes, turning the paneer carefully so it does not break.
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Turn off the heat and finish with fresh coriander and a squeeze of lemon juice.
Cooking Tips
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Do not overcook the capsicum. A slight crunch gives the best texture.
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Stir the paneer gently to keep the cubes intact.
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Adjust chilli according to taste. This dish is meant to be mild and balanced.
Variations
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Vegan: Replace paneer with firm tofu and use oil instead of ghee if preferred.
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Less spicy: Omit the red chilli powder completely.
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Extra flavour: Add a pinch of garam masala just before turning off the heat.
Serving Suggestions
Serve hot with soft chapatis, plain parathas, or steamed basmati rice. It also works well as a dry side dish alongside dal.
Storage and Reheating
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Store in the fridge for up to 2 days in an airtight container.
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Reheat gently in a pan on low heat.
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Freezing is not recommended as paneer changes texture.
