Saffron-Infused Paneer and Vegetable Stir-Fry
Ingredients
- 200g paneer, cubed
- 1 cup mixed bell peppers (red, yellow, green), sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 medium onion, thinly sliced
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- A pinch of saffron strands
- 2 tablespoons warm milk
- Salt, to taste
- Fresh coriander leaves, for garnish
- 1 tablespoon lemon juice
Instructions
1. Soak the saffron strands in warm milk and set aside to release their color and aroma.
2. Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the sliced onions and sauté until they turn translucent.
4. Stir in the turmeric powder, red chili powder, and garam masala. Cook for another minute, allowing the spices to infuse into the onions.
5. Add the cubed paneer and sauté until they begin to turn golden on the edges.
6. Toss in the bell peppers, broccoli, and carrots. Stir-fry the vegetables until they are just tender but still retain a slight crunch.
7. Pour the saffron-infused milk over the paneer and vegetables, stirring gently to coat everything evenly. Cook for another 2-3 minutes.
8. Season with salt and lemon juice. Mix well and remove from heat.
9. Garnish with fresh coriander leaves before serving.
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