Paneer Sabzi with Bell Peppers and Onions
Equipment
- Large pan or wok (kadhai) Ideal for stir-frying the sabji.
- Mixing bowls One for tossing paneer, another for prepping veggies.
- Sharp knife and board For clean slicing of bell peppers and onions.
- Spatula or wooden spoon For stirring.
- Plate lined with paper towels Handy if you choose to shallow-fry the paneer lightly before adding to the sabji.
Ingredients
- 300 g paneer cut into 1" cubes
- 1 large red bell pepper cut into chunks
- 1 large yellow bell pepper cut into chunks
- 1 large green bell pepper cut into chunks
- 2 medium onions thinly sliced into half-moons
- 2 medium tomatoes chopped (optional, for a slightly saucier twist)
- 2 green chilies slit lengthwise (adjust to taste)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil vegetable, canola, or sunflower
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp red chili powder adjust if you prefer mild
- ½ tsp garam masala
- Salt to taste
- Fresh coriander leaves chopped, for garnish
- A squeeze of lemon juice optional, for brightness
Instructions
Prep the Paneer
- Cut the paneer into even 1" cubes. Optionally, toss them in a light drizzle of oil, a pinch of salt, and a few cracks of black pepper. This helps prevent sticking and adds a touch of flavor. If you want a golden crust, shallow-fry the cubes in a little oil until lightly browned, then transfer onto paper towels.
Slice Bell Peppers and Onions
- Cut the bell peppers into chunks and onions into half-moons. Keep them roughly the same size for even cooking. The contrast of red, yellow, and green peppers makes the sabji visually striking, like a vibrant Punjabi food medley.
Temper the Spices
- Heat oil in a wok or large skillet over medium-high heat. Once shimmering, add cumin seeds. Let them sputter for about 10 seconds, then stir in the ginger-garlic paste and green chilies, sautéing until fragrant (30–45 seconds).
Build the Sabji
- Add onions and cook until translucent, about 2 minutes. Then toss in the bell peppers. Sauté for 4–5 minutes until peppers soften but retain a little crunch—this keeps the sabji lively and fresh. If using tomatoes, add them now and cook until they break down into a light saucy base.
Spice It Up
- Sprinkle turmeric, coriander, cumin, and red chili powders over the vegetables. Stir well to coat. Simmer for another 2 minutes so the spices bloom. Add salt to taste. If you notice the sabji drying out, splash in a couple of tablespoons of water to keep it moist (still remains a dry vegetable recipe).
Add Paneer
- Gently fold in the paneer cubes until everything is evenly mixed. Sprinkle garam masala over the top, stir once more, and cook for another 2 more minutes just to warm the paneer through—avoid overcooking, or it becomes rubbery.
Final Touches
- Finish with chopped fresh coriander and a squeeze of lemon juice. The citrus lift freshens the sabji, balancing the warmth of spices.
- Serve hot with chapati, paratha, jeera rice, or as part of a festive Indian sabji recipe spread. This versatile paneer dish works with roti for a simple everyday dinner or alongside pulav and dal for a more elaborate punjabi food spread.