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Smoky Paneer Stir Fry

This paneer stir fry features crispy, charred edges on tender paneer cubes, achieved through high-heat searing in a cast iron skillet. Bright bell peppers and aromatic ginger and garlic come together with a savory soy sauce glaze, creating a dish with rich smoky flavor and a satisfying, caramelized texture. The final appearance boasts golden-brown, crispy paneer with colorful, lightly charred vegetables coated in a glossy sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Indian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g firm paneer cut into 1-inch cubes, pat dry
  • 2 tablespoons oil neutral oil like canola or sunflower
  • 1 red bell pepper bell pepper sliced into strips
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 2 tablespoons soy sauce preferably low-sodium
  • 1 teaspoon sugar or honey/maple syrup
  • 2 scallions scallions chopped, for garnish

Equipment

  • Cast-iron skillet
  • Spatula
  • Small bowl

Method
 

  1. Pat the paneer cubes dry with paper towels to remove excess moisture, ensuring they crisp up nicely in the pan.
  2. Heat a cast iron skillet over high heat until very hot, almost smoking, then add the oil and swirl to coat the surface.
  3. Carefully place the paneer cubes in a single layer and let them cook undisturbed for 2-3 minutes, watching as their bottoms turn a deep golden-brown and develop a smoky, crispy crust.
  4. Flip the paneer gently with a spatula and cook for another 2-3 minutes until evenly browned and crispy on all sides, releasing a nutty aroma.
  5. Remove the paneer from the skillet and set aside. In the same pan, add the sliced bell peppers and cook for 2 minutes, stirring occasionally, until they start to char and soften with some smoky edges.
  6. Add the minced garlic and grated ginger to the peppers, stirring for 30 seconds until fragrant, taking care not to burn the aromatics.
  7. Pour in the soy sauce, add the sugar, and toss everything quickly to coat the vegetables, allowing the sauce to thicken slightly and cling to the ingredients.
  8. Return the crispy paneer to the skillet, gently tossing to combine all the flavors and heat through for another minute, until the paneer is warm and coated in the glossy, smoky sauce.
  9. Finish by sprinkling chopped scallions over the stir fry for a fresh, bright contrast, then remove from heat.
  10. Serve immediately on a warm plate, enjoying the crispy, smoky edges and vibrant flavors with a side of rice or your favorite bread.

Notes

Make sure to pat the paneer dry thoroughly to achieve maximum crispiness. Cook over high heat to develop those smoky, charred edges. Serve immediately for the best texture and flavor.