Paneer Stir Fry Recipe

By: Sharmilee J

13 January 2026 at 18:55

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice 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 just like that. It's a must try recipe for a delicious meal.

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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 convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. 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.

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.
Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

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 cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

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.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

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.

📖 Recipe Card

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Paneer Stir Fry Recipe

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 people

Calories 394kcal

Author Sharmilee J

Ingredients

1 cup paneer
¼ cup carrot
¼ cup capsicum
¼ cup onion
1 teaspoon red chilli powder
½ teaspoon garam masala powder
¼ teaspoon jeera powder
1 teaspoon kasoori methi
salt to taste

To temper:

2 teaspoon oil
1 teaspoon jeera
1 teaspoon garlic crushed

Instructions

Heat oil in a pan, add jeera let it crackle.
Now add crushed garlic. I used my garlic press to crush garlic.
Saute for a minute. Get ready with all other ingredients.
Now add onion sauté till it turns translucent.
Add carrot and capsicum sauté for 2mins, then add the spice powders including red chilli powder, jeera powder, garam masala powder and required salt.
Sauté for 5mins in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2mins.
Finally add paneer toss it.
Cook for few more mins, then add crushed kasoori methi, toss and switch off. Enjoy Paneer Stir Fry!

Notes

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 cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Nutrition

The post Paneer Stir Fry Recipe appeared first on Sharmis Passions.

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Sharing in this post is a list of Indian chicken drumstick recipes in which you can use chicken legs or chicken leg quarters and make these lip-smacking recipes. Chicken legs or drumsticks are one of the tastiest chicken sections with which we can make many variations, such as snacks, baking the legs, or simply frying […]

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Tawa Prawns / Tawa Tandoori Prawns / Tawa Jhinga

At My Kitchen

By: Akum Raj Jamir

31 March 2024 at 14:06

Tawa prawns are flavorful and juicy prawns which are super easy to make with just a few simple steps. Tandoori Prawns is a famous dish that every non-vegetarian would love to relish. These smoky and juicy prawns satisfy the cravings of a tandoori dish within minutes. It is a perfect party appetizer or side dish for your meal.

Tandoori tawa prawns have tandoori marination and are cooked over a tawa aka griddle. The prawns are marinated in a spiced yoghurt marination and cooked over tawa (griddle) till crisp and charred on the outside.

This super easy tawa tandoori prawn recipe yields delicious end results, I am sure you’ll end up making them over again! If you love shrimps or prawns, this prawn recipe is ready within minutes. You can make these tawa tandoori prawns in a charcoal tandoor, electric tandoor, oven, air fryer or over stove top.

The tandoori marinade is made using simple Indian spices (tandoori masala). This easy prawn snack recipe is ideal for get-togethers, potlucks or dinner parties. If you love prawns and tandoori dishes, do give this easy prawn recipe a try for your next party or weakened dinner.

The authentic and traditional way for making tandoori is in charcoal tandoor. But nowadays since most of us do not have a traditional tandoor at home, an electric tandoor also works great if you have that. Apart from this the other method is the oven method and gas top method if we don’t have tandoor at home.

If like me, you also don’t own a tandoor then simply use a tawa or grill pan over a stove top like I did. Any which way, these tandoori prawns will always leave you craving for more.

These perfectly marinated tawa tandoori prawns, bursting with amazing flavors, can easily be one of the most loved party appetizer recipes with very little effort.

WHAT IS TANDOORI PRAWNS?

Tandoori Prawn is a popular prawn dish known for their juicy, bold and flavorful taste. Cleaned deveined prawns or shrimps are marinated in yoghurt based marination known as tandoori masala. These marinated prawns are then cooked in a tandoor, a cylindrical clay oven resulting in an aromatic and smoky flavored prawns.

The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dishes in fine dining restaurants, fast food corners and tops on the restaurant menu.

Nowadays many use oven or electric tandoor or gas top method to cook any tandoori recipe. These juicy and crisp charred prawns are served with green chutney along with onion and lemon slices.

You can cook this prawn recipe in an oven, air fryer or on a gas top over tawa/griddle as well just like I did in this recipe.

INGREDIENTS TO MAKE TAWA TANDOORI PRAWNS

This section explains what all ingredients are used in making tawa tandoori prawns, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

PRAWNS – We have used large tiger prawns in the recipe. You can use medium, large or jumbo prawns as per available and taste buds.

OIL – The recipe uses mustard oil. For tandoori mustard is the best and gives a bold and authentic tandoori flavor. You can use butter or ghee (clarified butter)

CURD/YOGURT – Hung curd is used here. If your curd is watery put them in a muslin cloth and allow them to drain the water. By doing so you will get thick curd which is best for tandoori recipes Do not use sout curd, try using fresh curd.

BESAN – Besan (grams flour) is used for binding the masala well with the prawns. This allows the masala to bind nicely with the prawns and gives an even finished result

HERBS – Herbs like ginger, garlic, lemon juice and kasuri methi (dry fenugreek leaves) are used.

MASALA – Tandoori marinade is made with a mélange of Indian spices. The masala powders used are turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder, garam masala powder, pepper powder and amchur powder (dry mango powder).

SALT as per taste.

HOW TO CLEAN PRAWNS LIKE A PRO.

Here’s a simple instruction in how to clean prawns if you’re buying directly from the fish market.

First wash the prawns in water before starting to clean them.

Peel the shell of the prawns and remove the head, legs and tail simultaneously.

The head, legs and tail can be easily removed with your finger. You can even remove the tail by squeezing it.

Using a small sharp knife make a slit along the middle of the back of the prawns to expose the black colour vein.

Now pull and remove the vein gently. Wash the prawns nicely under running water.

Remove them from water and pat them dry completely using a kitchen napkin or clean kitchen towel.

Your prawns are ready to use for any recipe that calls for prawns.

HOW TO MAKE TAWA TANDOORI PRAWNS?

This section shows how to make tawa tandoori prawns with step-by-step photos and details about the technique. For full ingredients measurements, see the recipe card below.

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE TAWA TANDOORI PRAWNS

PREPARING THE PRAWNS:

Remove the head and peel the prawns leaving the tail. Devein the prawns and wash them nicely. Pat them dry completely with a napkin or clean kitchen towel.

FIRST MARINATION:

In a bowl add in the cleaned prawns.

Add in all the ingredients mentioned in the first marination list.

Mix well and keep aside for a few minutes while we make the second marinade.

SECOND MARINATION:

In a bowl add in all the ingredients mentioned in the second marination list (reserve 1 tablespoon oil for later use).

Mix well to combine everything together nicely.

Add in the prawns and mix well. Coat the marinade well with the prawns. Keep aside for 10 minutes or more if you have time

COOKING THE PRAWNS:

Place the tawa (griddle) over high flame and heat it for about 1 minute to make it non-sticky. Add in the reserved mustard oil and allow to heat up.

When the oil becomes hot reduce the flame to low and place the marinated prawns in a single layer.

Cook for about a minute. After that flip the prawns to another side and cook for another 1 minute.

Reduce the flame and add in the marinated prawns in a single layer.

Cook over low-medium heat for about 2 minutes. Flip the prawns to the other side and cook again for about 2 minutes.

Now increase the flame and cook for 1 minute on both the sides until the prawns are crisp and you get a charred patch on the prawns. Turn off the heat.

GIVING A SMOKY FLAVOR: (OPTIONAL STEP)

Heat a small piece of charcoal. Place it in the middle of the tawa. Add a few drops of mustard oil or ghee/butter onto the heat charcoal and immediately cover the tawa with a lid. Keep it covered for about 1-2 minutes. This method is called dhungar method which gives a smoky flavor to the dish.

NOTES:

* Use fresh prawns.
* Use tiger prawns or jumbo prawns
* You can use butter or ghee if mustard oil is unavailable to you.
*Use fresh curd or yogurt.

RECIPE CARD

Print

Tawa Tandoori Prawns

Tawa prawns are flavorful and juicy prawns which was super easy to make with just few simple steps. Tandoori Prawns is a famous dish that every non-vegetarian would love to relish. These smoky and juicy prawns satisfy the cravings of a tandoori dish within minutes. It is a perfect party appetizer or side dish for your meal.

Course Appetizer, Side Dish

Cuisine Indian

Keyword prawn tandoori, seafood, tandoori, tawa prawn

Prep Time 5 minutes

10 10 minutes

Total Time 15 minutes

Servings 2

Author Akum Raj Jamir