Stir-fry with Paneer and Peppers

This is one of the simplest and fastest Indian dishes you can do with homemade Paneer.

I will often vary the vegetables depending on what’s available and what we are in the mood for.

This recipe is versatile!




5 tablespoons clarified butter or vegetable oil

1 1/2 tablespoons coriander seed, toasted and ground

1 teaspoon paprika

2 medium onions, finely diced or grated

1 fresh green chilli, chopped, with or without seeds

2 large yellow bell pepper, cut into cubes/thin strips

2 courgette, cut in halves

200g cherry tomatoes, cut in halves

1 tablespoon fenugreek powder (or fresh leaves, if you wish)

250g paneer, cut into cubes

Juice of 1-2 limes, to taste


  1. In a saucepan, melt 3 tablespoons of ghee on medium heat. Add coriander seed and paprika. Stir and cook for thirty seconds.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, courgette, salt and fenugreek powder, and fry for a further 3–4 minutes.
  3. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomatoes and heat through. Stir in the lime juice, check seasoning and serve immediately.



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