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Name: Paneer Dry Fry
Yield: 2-3
Cuisine: indian
Ingredients: 1 red bell pepper, julienned; 1 green bell pepper, julienned; 1 yellow bell pepper, julienned; 2 onion, chopped; 1 ginger, julienned; to taste green chili, chopped; 1 tsp black pepper; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp coriander seeds; 1 tomato; 2-3 dried red chili; 6-7 cloves garlic; 200 g paneer, cut into long strips; 2 pinch turmeric powder; to taste salt; 1 pinch sugar; to taste fresh coriander, chopped; 8-10 curry leaves

Aug 29, 2026 5 min

paneer recipestir fryeasy dinner

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Summary

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A quick and easy stir-fry recipe for Paneer Dry Fry, featuring vibrant bell peppers and a simple, toasted homemade spice blend.

This recipe demonstrates how to make a flavorful Paneer Dry Fry dish, emphasizing the use of a simple, four-ingredient homemade spice blend for depth of flavor. The creator provides a step-by-step guide starting from chopping vegetables to roasting and grinding spices, followed by sautéing onions, preparing a tomato-chili-garlic paste, and finally stir-frying the paneer and bell peppers to perfection. The dish is presented as an easy, quick, and visually vibrant meal option, suitable as a starter or served alongside crispy paratha.

Recipe

Paneer Dry Fry

2-3 servings indian easy

Ingredients

1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
2 onion, chopped
1 ginger, julienned
to taste green chili, chopped
1 tsp black pepper
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tomato
2-3 dried red chili
6-7 cloves garlic
200 g paneer, cut into long strips
2 pinch turmeric powder
to taste salt
1 pinch sugar
to taste fresh coriander, chopped
8-10 curry leaves

Equipment

Steps

1

Prepare vegetables and aromatics by chopping as required. 0:15
2

Dry roast black pepper, cumin, fennel, and coriander seeds in a small pan until fragrant. 0:43
3

Grind the roasted spices into a coarse powder. 1:43
4

Blend tomato, dried red chilies, and garlic into a smooth paste. 2:33
5

Sauté chopped onions in a large pan until golden. 2:08
6

Add ginger, green chili, and curry leaves to the onions and sauté. 2:20
7

Stir in the tomato-garlic paste, turmeric, and salt; cook until oil separates. 3:26
8

Add the paneer strips and bell peppers to the pan. 3:02
9

Season with the ground spice blend, fresh coriander, salt, and sugar; toss on high heat. 3:15
10

Cover and cook on medium heat for two minutes. 3:53

⏱ 2 min

Finishing

Serve hot with crispy paratha
Squeeze fresh lemon juice over the top before serving

Storage

Keep leftovers in an airtight container in the refrigerator for up to one day.

Pairings

Notes from the creator

Use freshly roasted and ground spices for the best flavor.
Keep the spice blend coarse, do not grind to a fine powder.
Do not overcook the bell peppers; they should stay crunchy.

Key Points

0:15 Preparation of vegetables: cutting bell peppers, onions, ginger, and green chilies.
0:43 Preparing the signature spice blend: roasting black pepper, cumin, fennel seeds, and coriander seeds.
2:33 Making the tomato-based spice paste with tomatoes, dried red chilies, and garlic.
3:02 Final stir-fry of paneer, bell peppers, and fresh cilantro with the cooked spice base.

Worth watching if: You are looking for a simple, quick, and colorful paneer recipe that avoids complex spice mixtures.

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