Chutney. Chop. Stir and serve. This paneer beans stir fry is a great, delicious meal with some rice on the side or some noodles. Simple and splendid.
Stir-fries are a girl’s best friend when looking for an easy meal that feels fancy and loved by all. Lunch time when the boys would go to school and work was a peaceful time, all by myself soaking in the moments. Plated well, simple it might be, but always fancy-ish and healthy. The lesson — that lunch can be and should be the welcomed break in our day to recoup and recharge — changes the entire game of the day.
This is hardly work: some stirring, pouring, and a bit of fry up, and then, here’s lunch. The trifling effort yields plush, sweet and spicy paneer that snuggles up with green slightly crisp beans. I love to have it as is, it is simple and absolutely delicious.
Recipe development is an art. I take great pride in it. This beans and paneer stir fry is one of my favorite creations, and a take on tofu stir fry.
Paneer Beans Stir Fry in Tamarind Chutney
Since it only takes very few ingredients, choose the freshest of string beans and good quality paneer or make your own, which is not as complicated as you might think.
Spend a little time making the tamarind chutney! You can top it on raita, chaat, use on salad dressing, as a chutney, or make this fabulous paneer stir fry. The shelf life of the tamarind chutney in the refrigerator is about two months. Or, if you want to skip that step, you can find good quality tamarind chutney in Indian grocery stores.
I hope you love this recipe as much as I do. Stir-fries are really a life saver, like this tofu and veggie stir fry. If you try it, please come back and leave me a comment below with your feedback and star rating.
- 1 tbsp olive oil
- 1 tsp cumin seeds
- Fresh paneer - 8 ounces, cut to small squares
- Beans - 2 cups of chopped fresh green beans to one inch pieces
- 3 jalapenos - sliced
- 3 tbsp of the tamarind chutney
- 1 large lemon size dried tamarind
- 6 cups water
- 1 cup brown sugar or coconut brown sugar
- 1 tsp chili powder
- ⅓ tsp turmeric powder
- 1 tsp salt
- 1 tsp roasted cumin seeds powder
- Soak the tamarind in one cup of hot water for 30 minutes. Use your hands to massage it and remove the juice out by running it through a sieve. Make sure to take out all the pulp. Add it in a sauce pan. Add the remaining water. Toss in the brown sugar, chili powder, turmeric, salt and let it boil and six cups of liquid should reduce to two. Once it gets thick, add the cumin powder and turn off the heat. Let it cool, and store it in glass jars in the refrigerator upto 2 months.
- In a large flat pan, add 1 tsp oil and toss in the paneer and let it brown on all sides till it's golden brown. Take it out on a plate. In the same pan, add another tsp of oil and cumin. Let it pop and brown. Add the jalapenos, saute for about a minute, toss in the beans. Saute and cook for few minutes. You can add a few tablespoons of water to help it cook. Not too much water, just a couple tbsp. Once the beans is 80 percent cook with a good bite, add the paneer in the pan. Toss in the tamarind chutney, toss and saute for just 30 seconds to a minutes. Turn off the heat and serve hot.
I used Sach Foods paneer, it’s so good! They have a variety of flavored cheese and it tastes exactly like home made.
If you make this Paneer Beans Stir Fry *Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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tamarind makes everything so much more delicious!!!! this sounds like a yummy lunch and dinner.
Thanks D, and yes tamarind elevates a dish.