Quick Paneer and Pepper Skillet

A 22-minute paneer-and-vegetable skillet for two. Contains milk; pair with bread or rice if wanted, allowing extra preparation time.

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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 250 g paneer, pasteurised, cut into 2 cm cubes
• 200 g bell peppers, red and green, sliced
• 80 g onion, thinly sliced
• 2 tsp oil
• 0.5 tsp cumin, ground
• 0.25 tsp turmeric
• 0.25 tsp black pepper
• 0.25 tsp salt
• 2 tsp lemon juice
• 1 tbsp coriander, chopped

Step-by-step method

1. Pat paneer dry and cut into evenly sized cubes. Wash peppers, remove stalks and seeds, and cut into thin strips. Slice the onion.
2. Heat oil in a wide non-stick pan on medium heat. Add paneer in a single layer; cook for about 4 minutes, turning gently until two sides are lightly golden. Transfer to a plate.
3. Add onion and peppers to the same pan. Stir-fry for 4 minutes until softened but still a little crisp. If sticking, add a tablespoon of drinking water.
4. Reduce heat slightly, add cumin, turmeric, pepper and salt, and stir for 30 seconds so the spices coat the vegetables.
5. Return paneer to the pan and toss gently for 2 minutes until hot throughout. Switch off the heat; add lemon juice and coriander.
6. Divide into two portions. Bread or rice can be added separately if wanted; its preparation is not included in the stated timing. Serve freshly made. For meal prep, refrigerate promptly in shallow covered containers at 4°C or below; use within 2 days. Keep cold when transporting. Reheat cooked portions until steaming hot throughout, ideally 74°C. This is an everyday meal idea; no calorie, protein or muscle-gain target is claimed.