Tangy Paneer

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 14 oz - paneer, cut into strips
  • 4 to 5 - tomatoes chopped finely
  • 1 - green bell pepper cut into strips
  • 2 tbsp - oil
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • 1 tsp - onion seeds (kalonji)
  • 1 tsp - fennel seeds (saunf)
  • 1/2 tsp - turmeric powder
  • 1 tbsp - ginger, minced
  • 1 tbsp - garlic, minced
  • Green chillies to taste, finely chopped
  • salt to taste
  • Red chilli powder to taste
  • Dry mango powder (amchur) to taste, optional
  • Cilantro - finely chopped for garnishing

How to Make Tangy Paneer

  • Heat oil in a non-stick pan on medium heat.
  • Add mustard seeds and allow them to pop.
  • Add cumin seeds, fennel seeds, onion seeds and allow them to sizzle.
  • Add turmeric powder, ginger, garlic, green chillies and cook for 20 to 30 seconds.
  • Add tomatoes, a little salt and cook covered (stirring frequently) until the oil starts to separate from the mixture and tomatoes have cooked completely.
  • Add red chilli powder and mix well.
  • Add paneer and carefully mix until all the pieces are well coated. Additional salt can be added at this time.
  • Add bell pepper, mix well, cover and cook for 3-4 minutes until it's cooked but not mushy.
  • Garnish with chopped cilantro and serve with chapatti or roti.