- 1 large red onion
- 2 red bell peppers, weighing 1 pound
- 1 zucchini, weighing 12 ounces
- 1 pound paneer cheese
- 1/4 cup avocado oil or olive oil
- 2 Tablespoons minced ginger
- 3 cloves garlic, minced
- 1 Tablespoon minced fresh red chile
- 2 Teaspoons ground coriander
- 1 Teaspoon garam masala
- 1 Teaspoon fenugreek leaves
- 1 pound fresh tomatoes, chopped into 1/2” pieces
- Sea salt to taste
- Garnish with chopped cilantro
- Start by cutting off both ends of the onion and peeling away the tough outer layer. Cut the onion in half from the top to the bottom. Lay the onion halves flat side down on the cutting board, and cut across the rounded top to create 1/4″ half moon slices.
- Remove the cores from the bell peppers and cut them in half. Next slice the halves into 1/4″ strips and then cut the strips in half to create smaller pieces, set the sliced peppers aside with the onions.
- Cut both ends off the zucchini, and cut it lengthwise into about 12 strips. Next cut across the strips in 3″ lengths – this creates a stick/baton type of shape that’s 1/2″ x 1/4″ x 3″. Feel free to cut up the zucchini however is easiest, just keep the size similar to the rest of the stir-fry ingredients. Set the zucchini aside with the rest of the veggies.
- Cut the paneer lengthwise into strips, and then cut across the strips to create rectangles. For the paneer, cut it up however it makes sense depending on the shape and size you buy/make it in. The main idea is to keep it bite sized.
- Prepare the ginger, garlic, and red chile and set them aside together in a small bowl.
- Measure out the coriander, garam masala, and fenugreek leaves, and set the mixture aside.
- Once all the ingredients are prepped, heat a very large skillet (15″) over medium high heat for 2-3 minutes.
- Pour 2 Tablespoons of the avocado/olive oil into the preheated pan and add the paneer. Sauté the paneer for a couple of minutes each side, cooking only to achieve a crispy browned exterior. Remove the paneer from the pan and set it aside until the end of the cooking time.
- Return the skillet to the medium high heat and pour the remaining 2 Tablespoons of oil into the skillet. Add the ginger, garlic, chile mixture, and sauté for about 30 seconds until it’s fragrant but not browned. Add the spices and sauté another 30 seconds.
- Next turn the heat to high and add all the prepared veggies. Sauté until the veggies are crisp-tender with lightly browned edges, 4-5 minutes.
- Add the fried paneer, chopped fresh tomatoes, and season to taste with sea salt.
- Garnish with chopped fresh cilantro, and serve immediately.