Paneer i.e. Cottage Cheese is very healthy and versatile form of cheese. It is used widely in India, especially in North Indian dishes. But with the globalisation of food culture, it didn’t take long for all of India to incorporate the highly nutritious paneer into it’s regional cuisines!
Few years back, when I was browsing the net, I found this particular recipe. But the original had fried potatoes in it. After trying it once, I thought of replacing the fried potatoes with paneer. And it became a hit with my family. This vegetable is so versatile that it can be had with rotis or even stuffed in breads with sauces of choice to make grill sandwiches! Or can be used in tortillas with salad to make wraps!
Though I have changed the measurements of ingredients used over the years, I give full credits to the person who has created this recipe, as the ingredients used make it absolutely delicious!
For more such delicious recipes, do take a look at the following too….
Here’s the recipe for the Paneer Stir Fry Masala….
- 300 gm Paneer (Cottage Cheese)
- 3 cups Finely Chopped Onions (4 Onions)
- 1 cup Finely Chopped Tomatoes (2 Tomatoes)
- 1 cup Diced Capsicum (1 Green Bell Pepper /1 Simla Mirchi)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 1/2 tsp Corriander Powder
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Sugar/Stevia
- Salt to taste
For The Tempering :
- 4 tbs Oil
- 1 tsp Cumin Seeds (Jeera)
- 1/4 tsp Asafoetida (Hing)
- 1 Green Chilly…. Finely Chopped
For Garnishing :
Fresh Coriander Leaves…. Chopped
- To make the Paneer Stir Fry Masala, start with finely chopping the onins, the tomatoes and the green chili. Dice the capsicum into small squares and set aside. Cut the Paneer too, into medium sized cubes.
- Heat a kadhai, and add the oil to it. When the oil heats up, add the cumin seeds, asafoetida and the finely chopped green chilli.
- Add the chopped onions and saute till translucent. Now add the turmeric powder and cover and cook for a few more minutes.
- Add the diced capsicum and saute. Cover again and cook until the onions turn soft.
- Now add the chopped tomatoes and mix well. Add the red chilli powder, coriander powder and the garam masala. Add some salt and the sugar. Stir well and cover and cook for a few minutes.
- Uncover and increase the heat to evaporate any water that the tomatoes might have released.
- Heat a tadka pan slightly, and spread the kasuri methi over it. Within a minute, it will turn crisp. Crush it with the fingers and add to the prepared masala.
- When the entire mixture is well cooked, add the paneer cubes and salt to taste.
- Cover and cook for a few minutes. Switch off the heat and garnish with chopped coriander leaves.
- Serve the delicious Paneer Stir Fry Masala with hot rotis or with some Moong Daal Fry and hot streaming rice!