This quick stir fried Indian dish is perfect for a weekday dinner. Paneer and peppers makes a simple, yet delicious combination that cooks up less than 15 minutes!
I absolutely love paneer and eat it just about every week. Until now I’ve stick to some more traditional Punjabi-style paneer dishes – Matter Paneer (peas) which I learned from my mother-in-law, palak paneer (spinach) and creamy paneer butter masala (I’ll get around to posting those eventually too!) This paneer and peppers dish is a great new addition to the line up!
These other dishes are a bit more complex and require more cooking time to develop ntheir flavours. This paneer and peppers dish, on the other hand, uses juts a few spices and, since the tomatoes don’t need time to cook down into a gravy, it’s a breeze to whip up.
The only pain point is frying paneer. Since I eat a lot of paneer and tofu, I have some oil I keep aside for frying (I keep it and reuse a few times, straining after each use and replacing as needed). It’s actually quick and easy if you have the right tools! Add 1-2 inches of oil to a pot and heat over medium-high. When oil is glistening (or when the back of a wooden spoon pressed to the bottom of the pan releases lots of bubbles), add paneer cubes in small batches, frying until just browning (1-2 minutes).
I simply eat this one with naan or parantha (these I buy frozen so they’re always on hand). If you’ve got time, you can also make a batch of Naanotis (a cross between a roti and a naan similar to Tandoori Rotis).
I like this dish with a good amount of heat which is complimented by the mild flavour of paneer. Cooking the peppers until they’ve just begun to soften adds a nice sweetness too.
Paneer and Peppers
- 1 PACKAGE PANEER Cubed and fried (just enough to brown slightly and so that it holds shape)
- 3 PEPPERS Sliced (I prefer red and yellow, but green is fine too)
- 1 CAN DICED TOMATOES Well drained and finely chopped
- 1 TSP CUMIN SEEDS
- 1 TSP TUMERIC
- 2 TSP GARAM MASALA
- 1 TSP CAYENNE PEPPER
- 1 SALT
- 2 TBSP CILANTRO Optional, for garnish and a pop of colour
- 2 TBSP OIL Canola, or another neutral oil (plus more for frying paneer)
- Add oil and peppers to a large skillet or wok. Stir fry over medium high heat until starting to soften (5-7 minutes).
- Add cumin and fry until fragrant (1-2 minutes).
- Add remaining spices and tomatoes.
- Cover and cook over medium heat until flavours have melded.
- Add paneer and toss well.
- Sprinkle with cilantro and serve hot with your favourite Indian flatbread.