Paneer Bhutuwa
Dive into the bold and irresistible flavors of Paneer Bhutuwa, a vibrant Indian stir-fry dish that brings together tender cubes of paneer, aromatic spices, and a medley of vegetables in a symphony of taste and texture. This quick and easy recipe pairs golden-fried fenugreek seeds with a rich blend of turmeric, cumin, and garam masala for a spice-infused base, while bell peppers and tomatoes add a fresh, zesty punch. Perfect for busy weeknights, this protein-packed vegetarian dish is ready in just 35 minutes and pairs beautifully with steamed rice or warm roti. Garnished with fresh cilantro, Paneer Bhutuwa is a feast for the senses—a wholesome combination of comforting flavors and vibrant authenticity that will have you coming back for seconds.
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Recipe Information
Ingredients
- 250 grams Paneer (Indian cottage cheese)
- 1 medium-sized Onion, finely chopped
- 2 medium-sized Tomato, finely chopped
- 1 small Green bell pepper, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoons Fenugreek seeds (methi)
- 2 tablespoons Neutral cooking oil (e.g., vegetable oil or sunflower oil)
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 to taste Salt
- 50 milliliters Water
Instructions
Cut the paneer into bite-sized cubes and set aside.
Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat.
Add fenugreek seeds (methi) to the hot oil and let them splutter for about 10 seconds. Be careful not to burn them.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
Toss in the green bell pepper and green chilies, and stir-fry for another 2 minutes.
Lower the heat and add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.
Pour in 50 milliliters of water to deglaze the pan and create a slightly saucy consistency for the spice mixture.
Gently add the paneer cubes and stir carefully to ensure they are coated with the spice mix. Let it cook for 3-4 minutes, stirring occasionally.
Sprinkle garam masala over the dish and mix gently.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice or roti for a delicious and satisfying meal.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
