Vegetable Paneer Recipe – Indian Stir-Fry with Tomato & Mushrooms

Last Updated on 4 months by Neha Deshmukh

Vegetable Paneer Recipe – Indian Stir-Fry with Tomato & Mushrooms

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying vegetarian meal that doesn’t take forever to make. This Vegetable Paneer recipe is exactly that – a vibrant Indian stir-fry packed with flavour, and ready in under 30 minutes. I first made this when I was craving something comforting and colourful, and it’s been a family favourite ever since! It’s perfect for a weeknight dinner, or even a light lunch.

Why You’ll Love This Recipe

This Vegetable Paneer isn’t just quick and easy, it’s also incredibly versatile. The combination of fresh veggies, a tangy tomato-based sauce, and the option to add paneer (Indian cheese) makes it a real crowd-pleaser. Plus, it’s a fantastic way to sneak in some extra vegetables! It’s a beautiful balance of flavours – a little spicy, a little tangy, and totally delicious.

Ingredients

Here’s what you’ll need to whip up this amazing stir-fry:

• 1 medium Onion
• ½ cup Mushroom, sliced
• ½ cup Baby Corn, chopped
• ½ medium Capsicum (Bell Pepper), sliced
• 2 medium Tomatoes, chopped
• 1 tablespoon Tomato Sauce
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Red Chilli Powder
• ¼ teaspoon Garam Masala Powder
• ½ cup Water
• ½ teaspoon Kasoori Methi (Dried Fenugreek Leaves)
• 1 tablespoon Coriander Leaves, chopped
• 2 teaspoons Oil
• ¼ teaspoon Cumin Seeds
• 200g Paneer (Indian Cheese), cubed (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kasoori Methi: This is a must for that authentic Indian flavour. It has a unique, slightly bitter aroma that really elevates the dish. You can find it at most Indian grocery stores, or online. Don’t skip it if you can help it!
• Garam Masala: Every family has their favourite blend! Feel free to use yours. It’s a warm, fragrant spice mix that adds depth and complexity.
• Vegetable Variations: Feel free to get creative with the veggies! Carrots, green beans, peas, cauliflower – they all work beautifully in this stir-fry. Traditionally, you’ll find regional variations using whatever’s fresh and in season.
• Paneer: I prefer using soft paneer for this recipe, but you can use firm paneer if that’s what you have. Just make sure to soak it in warm water for 10-15 minutes to soften it up a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop those tomatoes and puree them. Set aside – we’ll need them later.
2. Next, slice the onion, mushrooms, carrots, baby corn, and capsicum into long, thin strips. This helps them cook evenly and look pretty in the final dish.
3. Heat the oil in a pan or wok over medium heat. Add the sliced onions and sauté until they turn translucent. Then, toss in the mushrooms, carrots, and baby corn. Cook for about 2 minutes, until they start to soften.
4. Add the capsicum and stir-fry for another minute. You want the vegetables to be crisp-tender, not mushy! Remove them from the pan and set aside.
5. In the same pan, add a little more oil if needed. Temper the cumin seeds – you’ll know they’re ready when they start to sizzle and release their aroma. Add the tomato puree, red chilli powder, and garam masala. Cook for a few minutes, stirring constantly, until the sauce thickens slightly.
6. Return the sautéed vegetables to the pan. Add the water and simmer for 3-4 minutes, allowing the flavours to meld together.
7. Now, stir in the tomato sauce and paneer (if you’re using it). Cook for another 2 minutes, just to warm the paneer through and blend all the flavours.
8. Finally, garnish with kasoori methi and fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan when stir-frying the vegetables. Work in batches if necessary to ensure they cook evenly.
• Taste as you go! Adjust the amount of red chilli powder to your liking.
• A splash of lemon juice at the end can brighten up the flavours.

Variations

• Vegan Adaptation: Simply skip the paneer! You can add chickpeas or tofu for extra protein.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check the label on your tomato sauce to be sure.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This dish is surprisingly versatile for festivals!

• Navratri: Omit the onion and garlic for a completely vrat-friendly version.
• Janmashtami: It’s a light and flavourful option for the Janmashtami fast.

Serving Suggestions

This Vegetable Paneer is fantastic with:

• Warm roti or naan
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best in this recipe?

I prefer soft paneer, but firm paneer works too! Just soak it in warm water first.

Can I use frozen vegetables in this stir-fry?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pan.

How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of tomato sauce. You can also add a squeeze of lemon juice to balance the flavours.

What is Kasoori Methi and where can I find it?

Kasoori Methi is dried fenugreek leaves. You can find it at Indian grocery stores or online. It adds a unique flavour!

Can this dish be made ahead of time?

You can prep the vegetables and tomato puree ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavour and texture.