Paneer, Capsicum, Spring onion Stir-fry

View fullsize

View fullsize

Paneer, Capsicum, Spring onion Stir-fry

Cuisine: Indian
Prep time: 10-15 minutes
Cook time: 15 minutes
Chilli indicator: medium
Serving size: 4 (side dish)
Difficulty: easy-medium

Ingredients

• 1 cup paneer, cut into 2cm pieces

• 2 tablespoons oil

• 1 medium green capsicum, cut into 2cm pieces

• 1 medium Spanish onion (red), diced

• 3 spring onions

  • Slice white parts

  • Cut green parts into 1-inch pieces

• 1 medium tomato, finely chopped

• ½ cup tomato puree

• 2 green chilli, split into two (optional depending on spice tolerance)

• 1 teaspoon ginger, grated

• 1 teaspoon garlic, grated

• 1 teaspoon cumin seeds

• ½ teaspoon turmeric power

• 1 teaspoon red chilli powder

• 2 teaspoons coriander powder

• ½ teaspoon garam masala (available in large supermarkets and Indian stores)

• Salt to taste

• Fresh coriander to garnish (optional)

Method:

1. Heat the oil in a medium pan on a medium heat

2. Add cumin seeds. Once they splutter, add onions, capsicum, ginger, and garlic. Sauté for 5 minutes. The vegetables should remain crunchy.

3. Add the spring onions, chopped tomato, and tomato puree, and cook for a further 5 minutes

4. Add the red chilli powder, turmeric powder, and coriander powder and stir to coat all ingredients evenly

5. Add paneer and salt and mix gently until well combined. Cook for a further 5 minutes or until the moisture evaporates

6. Finally, mix through the garam masala and garnish with fresh coriander

7. Serve with some Indian bread, i.e., naan, paratha, roti