Indian Style Vegetable Stir Fry Recipe


Swap your usual cream-laden curry for this lighter, yet just as tasty, paneer stir-fry

Total Time:25 min Prep: 5 min Cook: 20 min Serves: 4 Difficulty:Easy

9 on Green 8 on Blue 8 on Purple Smartpoint Values


  • Cauliflower, Raw: 600 g, cut into florets
  • Vegetable Oil: 1 tablespoons
  • Mustard Seeds: 1 tablespoons, level
  • Red onion(s): 1 medium, cut into wedges
  • Curry Leaves, fresh: 6 g, 6 leaves
  • Chilli flakes: 1 teaspoons, level
  • Cumin seeds: 2 teaspoons, level
  • Chick Peas, cooked: 1 can(s), large, drained, drained and rinsed
  • Turmeric: 1½ teaspoons
  • Green Beans: 250 g, trimmed and halved
  • Lemon Juice, Fresh: 45 ml
  • Calorie controlled cooking spray: 4 spray(s)
  • Paneer Cheese: 200 g, cut into chunks
  • Lemon(s): 1 medium, cut into wedges, to serve


  1. Heat a lidded wok or large frying pan over a high heat. Add the cauliflower and 60ml water. Cook, partially covered, for 3-4 minutes. Remove from the wok and set aside.
  2. Heat the oil in the wok and stir-fry the mustard seeds for 1 minute or until they start to pop. Add the onion, curry leaves, chilli and cumin seeds, then stir-fry for 5 minutes. Return the cauliflower to the wok, then add the chickpeas and turmeric. Stir-fry for 5 minutes.
  3. Add the beans, 2½ tbsp of the lemon juice and season to taste. Stir-fry for a final 3 minutes or until the veg is tender.
  4. Meanwhile, lightly mist a small frying pan with cooking spray. Cook the paneer over a medium-high heat for 1 minute on each side or until golden. Season with pepper and the remaining lemon juice.
  5. Serve the stir-fried veg and paneer with the lemon wedges.