Paneer Mixed Veg Stir Fry (Indian Style)

Ingredients

• 2 tablespoons Oil (neutral oil such as vegetable or canola)
• 1 cup Cauliflower Florets (cut into bite‑size pieces)
• 1/2 cup Carrot (finely chopped)
• 1/2 cup French Beans (finely chopped)
• 1/2 cup Green Peas (boiled and drained)
• 1/4 cup Red Bell Pepper (diced)
• 1/4 cup Yellow Bell Pepper (diced)
• 1/4 cup Green Bell Pepper (diced)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped)
• 2 pieces Green Chilies (finely chopped, adjust to heat preference)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, gives red color)
• 1 teaspoon Chole Masala
• 1 teaspoon Sambar Masala
• 1 teaspoon Pav Bhaji Masala
• 2 teaspoons Kasuri Methi (dry fenugreek leaves, crushed)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Chat Masala
• 3 tablespoons Tomato Ketchup (homemade) (smooth, made from boiled tomatoes blended with a pinch of sugar and salt)
• 1 cup Paneer (grated (soft paneer works best))

Instructions

1. Heat Oil & Start Cauliflower

   Place the iron skillet on high heat, add 2 Tbsp oil and let it shimmer. Add the cauliflower florets and stir‑fry for about 2 minutes until they start to turn golden.

   Time: PT2M

   Temperature: high

2. Add Remaining Vegetables

   Add the chopped carrots, French beans, all three bell peppers and boiled peas. Stir constantly for 5 minutes, allowing the veggies to stay slightly crunchy.

   Time: PT5M

   Temperature: high

3. Introduce Tomato Ketchup & Spices

   Stir in 3 Tbsp homemade tomato ketchup, then add Kashmiri red chili powder, chole masala, sambar masala, pav bhaji masala, salt, chat masala and crushed kasuri methi. Cook for another 5 minutes, letting the masala coat the vegetables.

   Time: PT5M

   Temperature: high

4. Finish with Paneer & Fresh Herbs

   Add the grated paneer, chopped coriander leaves and green chilies. Toss quickly for 3 minutes so the paneer softens but does not melt completely.

   Time: PT3M

   Temperature: high

5. Garnish & Serve

   Turn off the heat, give the dish a final quick stir, garnish with a few extra coriander leaves and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g