Paneer Vegetable Stir-Fry Calories

Bell peppers, onions, tomatoes and peas are popular in Paneer Vegetable Stir-Fry. Broccoli, carrots or zucchini also work; add firmer vegetables first and tender ones later so they finish cooking without turning mushy.

No, pre-frying the paneer is optional for Paneer Vegetable Stir-Fry. For browned edges, sear the cubes briefly in a little oil, set them aside while the vegetables cook, then stir them back in at the end.

Keep paneer soft in Paneer Vegetable Stir-Fry by adding it near the end and avoiding a long, high-heat cook. If the cubes have already become firm from frying, soaking them briefly in warm water can help soften them before adding.

Yes, frozen vegetables work in Paneer Vegetable Stir-Fry. Cook them straight from frozen in a hot pan and let excess moisture evaporate before adding the paneer; otherwise, the vegetables may steam rather than stir-fry.

Tofu is the closest easy substitute for paneer in Paneer Vegetable Stir-Fry, though its flavor and texture differ. Press firm tofu before cooking so it browns better; crumbly cheeses will not hold the same shape in the pan.

Cumin, coriander, turmeric and garam masala are commonly used in Paneer Vegetable Stir-Fry. Add chili for heat, and briefly toast the spices in the cooking oil before adding vegetables to bring out their aroma.

Paneer Vegetable Stir-Fry is often served with basmati rice, naan or roti. For a lighter plate, pair it with a simple salad or yogurt, or serve it on its own when the vegetables make the meal filling enough.

Paneer Vegetable Stir-Fry keeps for about three days in a sealed container in the refrigerator. Refrigerate it once it has cooled, and reheat only the portion you plan to eat until it is steaming hot throughout.

Yes, Paneer Vegetable Stir-Fry can be frozen, although the paneer may turn spongier and the vegetables softer after thawing. Freeze individual portions, thaw them in the refrigerator, and reheat in a pan for a better texture.