Paneer & Bell Peppers stir-fry (Reshmi Paneer)

Serves 3–4 people

Prep Time: 15 minutes

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Ingredients

• 200 grams paneer (cut into juliennes)

• 1 medium onion (cut into juliennes, 125–130g after peeling)

• 2 medium colourful bell peppers (cut into juliennes, ~80–85g each)

• 1 tbsp tomato paste

• 1½ tbsp olive oil

• 1 tsp vinegar (white or rice vinegar)

• ¾ tsp red chilli powder

• 1 tbsp cilantro, finely chopped

• 1 tsp salt

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Instructions

1. Soak the paneer block in hot water for 3–4 minutes before slicing. You can place the sliced paneer back in hot water until ready to use. In the meantime, cut the onions and peppers into juliennes.

2. Heat the oil in a wide pan on medium heat. Add the bell peppers and onions and sauté for about a minute.

3. Add the tomato paste and sauté for 3 minutes. Since it’s made from cooked tomatoes, it needs less time and adds a concentrated tomato flavour.

4. Add the paneer along with salt, vinegar, and red chilli powder. Sauté for about 3 minutes.

5. Garnish with chopped cilantro and immediately transfer to a serving bowl. Leaving it in the hot pan for too long can dry out the paneer and reduce the moisture of the dish.

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Notes

• Soaking the paneer softens it and keeps it moist.

• Transfer to another bowl right after cooking to maintain texture and moisture.