This quick peppery courgette and paneer stir-fry is a light yet satisfying dish that brings together fresh vegetables and soft paneer with gentle spices. It is cooked quickly on the hob, keeping the flavours clean and the textures fresh.
This recipe works especially well for busy evenings when you want something homemade without spending too long in the kitchen. It pairs easily with roti, paratha, or plain rice and is mild enough for the whole family.
Recipe Information
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Main ingredients
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250 g paneer, cut into medium cubes
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2 medium courgettes, sliced into half-moons
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2 tablespoons sunflower oil
Whole spices
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1 teaspoon cumin seeds
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1 teaspoon crushed black pepper
Ground spices
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½ teaspoon turmeric powder
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1 teaspoon ground coriander
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Salt to taste
Aromatics
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1 small onion, finely sliced
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2 garlic cloves, finely chopped
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1 small green chilli, finely chopped (optional)
Finishing
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh coriander
Step-by-Step Method
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Heat the oil in a wide frying pan over medium heat until warm but not smoking.
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Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
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Stir in the sliced onion and cook for 4 to 5 minutes, stirring often, until soft and lightly golden.
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Add the garlic and green chilli, if using, and cook for 30 seconds until the raw smell disappears.
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Sprinkle in the turmeric and ground coriander, stirring quickly so the spices do not burn.
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Add the courgette slices and stir well to coat them in the spiced oil. Cook for 5 minutes until just tender.
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Gently fold in the paneer cubes and crushed black pepper. Cook for 3 to 4 minutes, turning carefully so the paneer warms through without breaking.
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Season with salt and drizzle over the lemon juice. Stir once more and switch off the heat.
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Finish with chopped fresh coriander before serving.
Cooking Tips
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Keep the heat at medium so the courgettes soften without releasing too much water.
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Stir gently once the paneer is added to prevent it from crumbling.
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Freshly crushed black pepper gives the best flavour for this dish.
Variations
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Vegan: Replace paneer with firm tofu and add it after lightly pan-frying for a firmer texture.
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Less spicy: Reduce the black pepper and skip the green chilli.
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Extra vegetables: Add sliced peppers or fine green beans for more colour and crunch.
Serving Suggestions
Serve hot with plain basmati rice, soft rotis, or a simple dal on the side. This dish is best enjoyed freshly cooked while the paneer is soft.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan over low heat, adding a splash of water if needed. Avoid microwaving for too long as the paneer can become chewy.
