Paneer Onion Masala Stir-fry

Paneer Onion Masala Stir-Fry

  • Author: My Heart Beets


  • 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


  1. 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.
  2. 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.