- 1 (14 ounce) block paneer, chopped into small rectangles/pieces
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ¾ teaspoon salt, adjust to taste
- ½ teaspoon garam masala
- ½ teaspoon roasted cumin powder*
- ¼ teaspoon black pepper
- ¼ cayenne
- Add the oil to a sauté pan over medium heat. Once the oil is hot, add the cumin seeds and when they turn brown, reduce the heat to low and add the paneer. Stir-fry the paneer for 1-2 minutes then add the spices and mix well.
- Add the bell pepper and onion masala and cook until the onion masala coats the paneer (you can increase the heat to speed up this process).
- Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
- To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
- This recipe is part of my onion masala series – be sure to check it out!
- If you prefer a saucier paneer dish, you can add more onion masala.
- If using homemade paneer you will want to stir-fry it for less time as it’s more gentle compared to store-bought.