Paneer stir-fry

Paneer stir-fry

25 min
Spice up your stir-fry game with our recipe for paneer stir-fry. This rendition combines crisp vegetables with rich hoisin and soy sauce for a delectable meal and is crammed full of bright colours and warm spices. Serve golden-brown paneer with tasty veggies over noodles or, if you like, on its own for a quick and delicious addition to your weeknight dinner line-up.
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https://www.arlafoods.co.uk/recipes/paneer-stir-fry/

Instructions

  • Heat your wok on high heat and add half the sunflower oil. Add spring onion, garlic, red chilli, and ginger and cook for two minutes, stirring continuously.
  • Add paneer and cook for five minutes or until golden. Remove everything from the pan onto a plate and set aside.
  • Add the remaining sunflower oil and fry mushrooms, sugar snap peas, broccoli, and pak choi. Stir-fry for five minutes or until the vegetables are cooked through.
  • Return the paneer to the pan and add hoisin sauce, soy sauce, and sesame oil. Stir through and serve with noodles.
Enjoy!
Stir-frying done right

To master stir-frying, prepare all ingredients and cut vegetables into similar sizes for consistent cooking. Heat your wok until a drop of water sizzles away, showing it is ready for cooking. Keep everything moving in the pan with stirring or tossing to cook evenly and maintain bright colours and textures. Do not overcrowd the wok, as this will lower the temperature and cause steaming instead of frying. If needed, cook in smaller amounts. High heat is essential for quick cooking, keeping vegetables crisp and giving paneer a golden edge.

Best oil for stir-frying

Sunflower oil is the top choice for stir-frying paneer because it has a high smoke point and does not add any extra flavour. This allows the paneer to brown nicely without becoming greasy, perfect for the high temperatures required for a great stir-fry. You can also use vegetable, avocado, or olive oil. These alternatives also withstand high cooking temperatures.

FAQ: Questions about paneer stir-fry

Below, you will find answers to common questions about this recipe. Learn how to prepare and store paneer stir-fry to get the most out of it.

How should I store leftover paneer stir-fry?
For fresh-tasting paneer stir-fry, cool it down and store it in a sealed container in the fridge. It stays good for 3-4 days. When reheating, warm only what you will eat and add a splash of water to thin out the sauce if needed.
Can I prepare paneer stir-fry ahead of time?
Paneer stir-fry tastes best when served immediately after cooking, but you can certainly do some preparation beforehand. Chop the vegetables and cube the Paneer, then keep them in the fridge. You can measure the hoisin and soy sauces, too. You can also fry the paneer until golden and refrigerate it. When you are ready to eat, quickly cook the prepped ingredients to keep the stir-fry fresh and full of texture.

Ingredients

Sunflower oil
2 tbsp
Spring onions, thinly sliced
4
Garlic cloves, peeled and crushed
2
Fresh red chilli, deseeded and finely sliced
1
Root ginger, peeled and grated
3 cm
Apetina® Paneer, cut into 1 cm cubes Apetina® Paneer, cut into 1 cm cubes
450 g
Shitake button mushrooms
100 g
Sugar snap peas
150 g
Tenderstem broccoli
200 g
Bok choy
2
Hoisin sauce
2 tbsp
Low-salt soy sauce
2 tbsp
Sesame oil
1 tbsp
To serve
Noodles
400 g
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Speedy paneer stir-fry with crisp vegetables and mushrooms

A quick meal with exciting ingredients and delicious flavours, what is not to like? Our speedy paneer stir-fry takes less than thirty minutes to prepare and still allows you to savour incredible flavours and aromas. It embodies the very idea of stir-fry, where ingredients are cooked rapidly over high heat. Here, we pair a classic vegetable selection of crisp greens and delicate shitake mushrooms with golden-brown paneer. Paneer is an Indian cheese that excels at being fried to trigger its sweetness and mildly crisp texture. It is the perfect meal when you need a fast go-to dinner on a busy night.

Explore the vast world of paneer-based dishes with our great selection. Try our recipe for an easy-to-make paneer sandwich, scrumptious paneer butter masala, or a tasty paneer Buddha bowl.

Subtle heat and a bright spiciness from red chilli and ginger

Build your powerful flavour base right from the beginning with a kick from a few warm spices. Red chilli and ginger make for an excellent pairing, each providing different nuances of heat for the stir-fry. Both are classic additions to any spicy, Asian-inspired dish, which is why we had to include them. Red chilli offers a more pronounced, familiar spice level, while ginger is known for its bright warmth. They pair especially well with the rich paneer cheese.

Rich and salty sweetness with umami notes

Paneer itself has a mild flavour and is great at soaking up flavour from other ingredients. In this case, we present a delightful combination of soy and hoisin sauce. Together, they explore a wide range of nuances, spanning from the rich and sweet hoisin sauce to the saltier, more umami-focused soy. Adding the combo at a late stage lets the paneer absorb the sweet and savoury sauce for maximum goodness.

Nutty and aromatic finish with sesame oil

For a fully rounded Asian-inspired meal, mix in a dose of sesame oil with the soy and the hoisin sauce. In stir-fry cooking, sesame oil is often used as a finishing touch, mixed into the dish toward the end to add a nutty and aromatic finish. See the oil more as a rich dressing that adds to the flavours rather than a means to fry ingredients. A single tablespoon should be enough, but if you prefer stronger or milder sesame notes, feel free to adjust accordingly.

Enjoy with noodles

Serve your paneer stir-fry with warm noodles to make a satisfying main course. Soft noodles are a classic companion to stir-fried veggies and paneer. They complement the intense flavours from the chilli and the sauces as well as the crisp veggie textures. The noodles are prepared in no time, making them suitable for a quick lunch or dinner at home.

Experiment with the recipe

Stir-fries invites you to get creative. For instance, all the vegetables are easily changed depending on your liking. If you are out of shitake mushrooms, other mushrooms such as oyster or portobello are great alternatives. Oyster mushrooms impart a delicate, slightly sweet and earthy flavour with a velvety texture that absorbs sauces well, while portobello mushrooms offer a rich, meaty flavour with umami undertones. Carrots, red peppers, canned baby corn, and kale all offer the desired earthy flavours and crisp texture suited for stir-frying.

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