30-Minute Spiced Paneer Power Skillet with Charred Peppers & Basil Yogurt

This Indian-inspired skillet combines crispy paneer cubes and chickpeas with smoky charred peppers in a garlic-tomato sauce. The cooling basil yogurt drizzle balances bold spices while adding extra protein. Perfect for meal prep or weeknight dinners, this dish delivers 25g protein per serving without meat!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz paneer, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (15 oz) can chickpeas, drained
• 3 tbsp olive oil, divided
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 cup Greek yogurt
• 1/4 cup fresh basil, chopped
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions

1. Pat paneer dry and toss with 1 tbsp oil. Heat skillet over medium-high. Sear paneer 2-3 minutes per side until golden. Remove.
2. Add peppers to skillet. Char 4 minutes until blistered. Remove.
3. Add remaining oil. Toast cumin seeds 30 seconds until fragrant.
4. Sauté onion until translucent (3 min). Add garlic and spices; cook 1 minute.
5. Stir in crushed tomatoes. Simmer 5 minutes until thickened.
6. Fold in seared paneer, chickpeas, and peppers. Cook 2 minutes.
7. Whisk yogurt with basil, lemon juice, and pinch of salt.
8. Drizzle yogurt sauce over skillet. Garnish with extra basil.
9. Optionally serve with cauliflower rice for extra veggies.
10. Finish with cracked black pepper before serving.

Chef's Note

For crispier paneer, freeze cubes for 20 minutes before cooking. This changes the texture to absorb more flavor!

Make-Ahead Tips

Store components separately. Reheat base mixture first, then add fresh yogurt drizzle.

Substitutions

Halloumi for paneer | Black beans for chickpeas | Coconut yogurt for dairy-free option