Bell pepper paneer stir fry

Ingredients:

• 200 g paneer, cubed
• 1 large onion, thinly sliced or cut into wedges
• 2 bell peppers (capsicums) of different colors, cut into squares or strips
• 1 medium tomato, thinly sliced (optional)
• 1 tbsp oil or ghee
• 1 tsp cumin seeds (jeera)
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander powder
• 1 tsp Kashmiri red chili powder, for color and mild heat
• 1/2 tsp garam masala
• 1 tsp crushed coriander seeds (optional)
• 1/2 tsp dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh coriander leaves (cilantro), chopped

Method:

1. Prep the paneer: If your paneer is store-bought and firm, soak the cubes inhot water for 10–15 minutes to soften them before cooking.
2. Fry the paneer: Heat oil or ghee in a pan or wok over medium-high heat. Add the paneer cubes and shallow-fry them until they are lightly golden brown on all sides. Remove them from the pan and set them aside.
3. Sauté the aromatics: In the same pan, add cumin seeds and let them sizzle. Add the minced ginger and garlic and sauté for about a minute until fragrant.
4. Add the onion and peppers: Add the sliced onions and sauté until they soften slightly. Next, add the bell peppers and cook on high heat for 3–4 minutes until they are nearly tender but still have a crunch.
5. Add spices and tomatoes: Reduce the heat and stir in the turmeric, coriander powder, Kashmiri red chili powder, and salt. Cook the spices for about a minute, then add the sliced tomatoes (if using) and cook until they break down slightly.
6. Combine and finish: Return the fried paneer cubes to the pan. Add the garam masala and crushed kasuri methi. Mix everything gently to combine, ensuring the paneer is coated in the spice mixture.
7. Serve: Cook for another 1–2 minutes, then garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.