Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of paneer into 1-inch cubes and set them aside on a plate.

2. 2

   Slice 3 mixed bell peppers into thin strips and chop 1 large onion thinly, then mince 4 cloves of garlic and grate a 1-inch piece of ginger.

3. 3

   Heat 3 tablespoons of vegetable oil in a large wok or kadai over medium-high heat, then add the chopped onions and stir-fry for 3 minutes until softened and translucent.

4. 4

   Add the minced garlic and grated ginger, cooking for 1 minute until fragrant, then stir in 2 tablespoons of harissa paste, 0.5 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of salt.

5. 5

   Introduce the sliced bell peppers to the wok and cook for 5 to 7 minutes, stirring frequently, until they are tender-crisp.

6. 6

   Gently fold in the paneer cubes and 1 teaspoon of garam masala, continuing to stir-fry for another 3 to 4 minutes to ensure the paneer is heated through and well-coated with the spices.

7. 7

   Remove the stir-fry from the heat, drizzle with 1 tablespoon of fresh lemon juice, and garnish generously with 2 tablespoons of chopped fresh coriander before serving.