Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.

This paneer stir fry works well as a side dish for rice, roti or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even as such and is a must try recipe for all paneer lovers.

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About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very easy and quick.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer has the tendency to absorb the flavours well so this is simple yet delicious. This recipe has onion and bell peppers which adds colour and mild crunch to the dish. It makes this dish wholesome and satisfying.

This stir fry is not very spicy and you can easily adjust the spice powders as per your taste and preference. You can use this a filling for wraps, rolls and even sandwiches. Rice with dal and paneer stir fry is a comforting combination too. It takes just 40 minutes to make this meal which is wholesome and filling.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice and roti. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all and kids just love this.

Paneer Stir Fry Video

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Onion - I have added onion for mild sweetness and base flavour. It balances the spices well.
• Capsicum - I have used for flavour, colour and crunch. It gives a fresh taste. You can use any colour capsicum.
• Red chilli powder - I used this for spice and heat. You can just increase or reduce as per your spice level preference.
• Garam masala - I have added homemade garam masala powder for flavour.
• Pepper powder - I have used this for heat and it enhances the overall taste.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavour. You can add freshly chopped coriander leaves replacing kasoori methi.
• Oil - I have used regular cooking for tempering. It helps to sauté everything evenly.
• Cumin seeds - I have used cumin seeds for tempering. It gives nice aroma.
• Garlic - I have used for flavour. It adds nice punch. You can skip if you don't like. You can add ginger garlic paste instead.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.

2. Saute until slightly golden.

3.Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.

4.Saute in high flame for 2 minutes.

5.Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.

6.Give a quick saute.

7.Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.

8.Give a quick mix and switch off.

Enjoy it hot!

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.What can I serve with paneer stir fry?

You can serve paneer stir fry with rice or roti. You can use this as a filling for wraps, rolls and sandwiches too.

2.Can I add in more vegetables?

Yes, you can add in some mushroom, baby corn, carrot, beans, corn or peas based on your preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. It is completely suitable for kids also. You can increase spice powders if you want it more spicy.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Fried Rice Style Oats is a simple dish made using rolled oats with vegetables, garlic and soya sauce. It gives it a taste of fried rice without any rice at all. The oats just stay light and separate rather than mushy, the vegetables add some crunch totally irrestible.

This can be made for breakfast, lunch, dinner or just as quick snack when there is not much time to cook, and whole thing looks colourful with carrot and cabbage mixed. It takes about half an hour start to finish, most of it just stirring and sautéing so it works well on busy days too.

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About Fried Rice Style Oats 

Fried Rice Style Oats is a simple variation to regular vegetable fried rice, using same garlic, pepper and soya sauce flavours, only the base is oats. It has become common breakfast or light meal option in a lot of South Indian homes where people are trying to eat more oats but still want something savoury.

This recipe taste comes mostly from garlic and pepper, oats give a soft, chewy bite once cooked and carrot also gives the dish most of its colour along with bit of natural sweetness. This also works packed for lunch boxes since it does not go soggy quickly.

Rolled oats work best for this since they hold together well and do not turn to mush as easily as quick cooking oats, though quick oats can be used if that is what is available, just use less water and watch the time closely. Cabbage can be swapped for beans or peas, and spring onions can be added on top if there are some in fridge, they add nice fresh bite. 

I usually make this on days when the fridge has bits of vegetables left over from something else, it is one of those recipes that does not really need exact quantities.

Last week I was not in a mood to have porridge so tried this oats fried rice style.With the little dosa batter made dosas for the kids so me and hubby had this for breakfast.

If you like fried rice flavour then am sure you will love this too. After trying oats upma have got the knack to cook oats without mushing it up. Do try this and let me know how you like it.

Fried Rice Style Oats Ingredients

• Rolled oats - Rolled oats just hold its shape much better than instant oats once cooked, giving that separate grain like texture similar to rice.
• Garlic - Crushed garlic is sautéed first and gives more strong flavour.
• Onions - Onions add little sweetness once sautéed.
• Carrot - Carrot brings colour mainly, along with mild sweetness and some crunch, lengthwise chopping works better than dicing it.
• Cabbage - Adds volume without much flavour of its own, softens little on cooking but should still have some bite left.
• Soya sauce - Just small amount is needed here, this is what makes the dish taste like fried rice rather than plain sautéed oats.
• Pepper powder - Gives the heat in this recipe since there is no green chilli used, can be adjusted up if a spicier taste is wanted.
• Salt - Balances everything out, add gradually since soya sauce already carries some saltiness.
• Water - Only used little at a time while cooking oats, this is what keeps oats fluffy instead of turning them soft and sticky.
• Oil - Needed to sauté garlic and vegetables properly, plain cooking oil works fine here, nothing needs to be fancy.

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Fried Rice Style Oats

1.Dry roast oats until slightly golden and a nutty aroma comes

2.Sprinkle 2 tablespoon water cook covered for few minutes then fluff it. Do not pour more water just sprinkle and cook. This is the key to to cook oats without turning mushy.

3.Repeat this(sprinkle water, cook covered fluff it up)until oats is cooked soft yet grains separate, Set aside to cool. Heat oil in a pan - add crushed garlic and saute for a minute.

4.Then add onion saute till transparent. Add carrot and cabbage. Saute for few minutes until it shrinks.

5.Add capsicum toss and cook for few minutes. Do not let the crunchiness go so just toss and cook. Add soya sauce.

6.Add pepper powder and required salt.

7.Cook in high flame for a minute, toss well. Finally add cooked oats and toss it.Mix well and switch off. Add more pepper powder if needed.

Serve hot with tomato sauce!

Expert Tips

• Roasting - I dry roast oats until it smells nutty, this step really changes the final flavour and texture.
• Water - Sprinkle water in small amount rather than pouring it in one go, pouring too much is main reason oats turn mushy.
• Vegetables texture - Cook them on a high flame for couple of minutes so they still have some bite left when serving.
• Cooling - I let cooked oats sit for a few minutes before adding to the pan, it tosses together much more easily this way.
• Oats choice - Quick cooking oats work in pinch but rolled oats give firmer, less mushy result, so that is usually the better choice.
• Tasting - Everyone has different spice tolerance, so it helps to taste once before adding more pepper at end.

Serving and Storage

Serve Fried Rice Style Oats hot, straight off pan, with bit of tomato sauce on the side or plain itself. Works fine on its own without any accompaniment if you are eating it as quick meal. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.

FAQS

1.Can I make it with cooking oats?

You can, just reduce the water a little since they cook much faster.

2.Why did my oats turn mushy?

You probably added too much water, so add it little by little next time.

3.Can I add spring onions?

You definitely can. I skipped them because I didn't have any.

4.Can I add other vegetables?

Yes you can go ahead and use any vegetables you have at home.

5.Can this be make this and store?

Yes you can make this ahead and store for one day and have it. don not keep it for more than that.

If you have any more questions about this Fried Rice Style Oats Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Fried Rice Style Oats Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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