Description
A colorful medley of fresh vegetables and spiced paneer, this quick-to-prepare dish embodies the essence of Indian cuisine.
Ingredients
Scale
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium red onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1/4 cup water
- 1/2 green bell pepper, thinly sliced into 2-inch pieces
- 1/2 red bell pepper, thinly sliced into 2-inch pieces
- 1 tomato, thinly sliced
- 8 ounces paneer, cut into 1/2-inch x 1-inch pieces
- 1 tablespoon lemon juice
- 1/4 cup cilantro, finely chopped
- 1/2 tablespoon kasoori methi (dried fenugreek leaves)
Instructions
- Heat the oil in a medium heavy-bottomed skillet.
- Add cumin seeds and allow them to sizzle for about 30 seconds.
- Add the onions and cook for 4 to 5 minutes or until softened and translucent.
- Add garlic and ginger, cooking for another minute until aromatic.
- Add turmeric, Kashmiri red chili powder, coriander, and salt. Mix well.
- Add tomato paste and water, mixing to combine.
- Add bell peppers and cook for 3 to 4 minutes until softened.
- Add tomato and paneer, cooking for another 3 to 4 minutes until warmed through.
- Serve garnished with lemon juice, kasoori methi, and cilantro.
Notes
For extra crispy paneer, pan-fry the cubes before adding them to the mix. Feel free to adjust the spice level to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg