A delicious vegetarian stir-fry with plenty of spice! Paneer is an Indian cheese that can be fried or grilled without melting, making it a great substitute for meat in many dishes! You will find different colored bell peppers, tomatoes, and summer squash at the market this week!
- 1 large red onion, cut into half-moon slices
- 3 sweet bell peppers, mixed colors, chopped into ½” pieces
- 1 zucchini or 2 yellow squash, chopped into ½” pieces
- 1 pound paneer cheese, cut into bite-sized pieces
- 1/4 cup avocado oil or olive oil
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
- 1 tablespoon minced fresh red chile
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon fenugreek leaves
- 1 pound fresh tomatoes, chopped into ½” pieces
- Sea salt to taste
- Garnish with chopped cilantro
Combine onion, peppers, and squash in a bowl and set aside.
Prepare the ginger, garlic, and red chile and set them aside together in a small bowl.
Measure out the coriander, garam masala, and fenugreek leaves, and set the mixture aside.
Once all the ingredients are prepped, heat a very large skillet (15″) over medium high heat for 2-3 minutes.
Pour 2 tablespoons of the avocado/olive oil into the preheated pan and add the paneer. Sauté the paneer for a couple of minutes each side, cooking only to achieve a crispy browned exterior. Remove the paneer from the pan and set it aside until the end of the cooking time.
Return the skillet to the medium high heat and pour the remaining 2 tablespoons of oil into the skillet. Add the ginger, garlic, chile mixture, and sauté for about 30 seconds until it’s fragrant but not browned. Add the spices and sauté another 30 seconds.
Next turn the heat to high and add all the prepared veggies. Sauté until the veggies are crisp-tender with lightly browned edges, 4-5 minutes.
Add the fried paneer, chopped fresh tomatoes, and season to taste with sea salt. Garnish with chopped fresh cilantro, and serve immediately.