paneer fry recipe with step by step pics. paneer fry is a simple stir fry recipe made with paneer, onion, tomatoes and herbs-spices. its easy and quick enough to prepare for those busy or hectic days. all the ingredients for this paneer fry recipe is easily available in an indian kitchen.

this paneer fry recipe is adapted from the mushroom chilli fry recipe i had shared earlier. you can serve paneer fry with chapatis, rotis, parathas or naan. you can even make paneer roll or paneer frankie by stuffing this paneer fry in thin chapati rolls.

this is a homely recipe and one that is not oily or spicy or pungent. in the paneer fry recipe, you can add spices less or more as per your preferences.

i have used green chilies which are less heaty and pungent. so overall the dish does not taste too spicy. but for a spicy taste, you can use green chilies which have a medium to high heat quotient. instead of paneer, you can also use tofu in the recipe.

some more quick paneer recipes on blog are:

paneer fry

Name: paneer fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2 tablespoons oil; 1.25 cups thinly sliced onions; 1 teaspoon ginger-garlic paste; 3 to 4 green chilies, (slit – use green chilies which are not very spicy or hot); ½ cup diced tomatoes; ¼ teaspoon turmeric powder; ¼ teaspoon black pepper powder; ½ teaspoon kashmiri red chili powder; ½ teaspoon coriander powder; ½ teaspoon cumin powder; ½ teaspoon garam masala powder; salt (as required); 200 grams paneer, (chopped in cubes); 2 tablespoons chopped coriander leaves

3.67 from 3 votes

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

paneer fry is a simple stir fry recipe made with paneer, onion, tomatoes and herbs-spices. its easy and quick enough to prepare. tofu can also be used instead of paneer.

Course:main course,side dish

Cuisine:north indian

Servings:3

Calories:328kcal

Author:Dassana Amit

INGREDIENTS FOR paneer fry

(1 CUP = 250 ML)

2 tablespoons oil
1.25 cups thinly sliced onions
1 teaspoon ginger-garlic paste
3 to 4 green chilies, slit – use green chilies which are not very spicy or hot
½ cup diced tomatoes
¼ teaspoon turmeric powder
¼ teaspoon black pepper powder
½ teaspoon kashmiri red chili powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
salt as required
200 grams paneer, chopped in cubes
2 tablespoons chopped coriander leaves

HOW TO MAKE paneer fry

making paneer fry masala

heat 2 tablespoon oil in a pan. keep flame to medium-low and add thinly sliced onions.
mix the onions with the oil and begin to sauté them.
onions take a lot of time to sauté. so you can add a pinch of salt while cooking them.
stirring often sauté onions till they start to become light golden. do not brown the onions.
now add 1 teaspoon ginger-garlic paste.
sauté till the raw aroma of ginger-garlic goes away.
then add 3 to 4 slit green chilies. tip – use green chilies which are not very spicy or hot.
mix well and sauté for a minute.
then add ½ cup diced tomatoes. mix again well and begin to sauté tomatoes. when sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. mix again and continue to sauté.
sauté till the tomatoes soften.
keep flame to its lowest. now add ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder.
mix very well. if the mixture starts sticking to pan, sprinkle some water.

making paneer fry

season with salt as required. mix again.
add 200 grams paneer, chopped in cubes.
mix the paneer with the masala.
switch off flame and add 2 tablespoons chopped coriander leaves. mix again.
serve paneer fry with chapatis, phulkas, parathas, naan or bread.

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how to make paneer fry recipe

a) making paneer fry masala

1. heat 2 tablespoon oil in a pan. keep flame to medium-low and add 1.25 cups thinly sliced onions.

2. mix the onions with the oil and begin to sauté them.

3. onions take a lot of time to sauté. so you can add a pinch of salt while cooking them.

4. stirring often sauté onions till they start to become light golden. do not brown the onions.

5. now add 1 teaspoon ginger-garlic paste.

6. sauté till the raw aroma of ginger-garlic goes away.

7. then add 3 to 4 slit green chilies. tip – use green chilies which are not very spicy or hot.

8. mix well and sauté for a minute.

9. then add ½ cup diced tomatoes.

10. mix again well and begin to sauté tomatoes. when sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. mix again and continue to sauté.

11. sauté till the tomatoes soften.

12. keep flame to its lowest. now add ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder. you can add less or more of the spice powders as per your requirements.