Getting It All Ready

• Stir-frying anything happens quickly, so it is important to get all of your ingredients ready ahead of time. Cut your paneer into bite-sized cubes and your vegetables into similar-sized slices or strips. Onions and red, green and yellow peppers are common choices. If you plan to serve the stir-fry with basmati rice, naan bread, or an Indian sauce such as korma, you should prepare them ahead, as well. For the ghee, melt 1 pound of unsalted butter in a heavy pan on medium heat, then lower the heat until the butter starts boiling. Continue cooking it at this heat uncovered until it foams and sputters. When the ghee become golden and clear and stops making noise, turn off the heat and allow it to cool until it is warm. Place a fine mesh sieve over a clean, dry glass jar and pour the ghee inside.

Virtue of a Hot Wok

• One of the more important tools you'll need to stir-fry your paneer is a hot wok. A large, cast iron skillet or frying pan will suffice if you don't have access to a wok. Set the wok or pan on the burner over high heat and wait until it just starts to lightly smoke. You can also flick some water in there with your fingers and if it sizzles, it is ready. A hot wok will ensure nothing sticks to the bottom, and it will enable you to cook everything to the desired consistency.

Fast and Furious

• When the wok is hot enough, add 1 tablespoon of ghee or 1 tablespoon of vegetable oil. Toss your cubed paneer into the wok and fry it for a couple minutes until it is golden brown all over. Refrain from stirring for the first 30 seconds, so it forms a crust and won't stick. Once it has a golden tinge to it, add your vegetables and stir-fry for around two minutes, until they are heated through but still have some crunch. If you want to add tomatoes or a sauce, put them in for the last 30 seconds or so. The whole stir-fry process shouldn't take more than five or six minutes.

Possible Alternatives

• If the concept of a paneer stir-fry appeals to you, but you can't seem to find paneer, you can use any firm cheese that is capable of being stir-fried without melting. Halloumi is one kind that can withstand high heat. You can also try a firm tofu if no cheeses are available. You may have to modify the initial stir-frying time to get the tofu or alternate cheese browned and cooked.