1
["In a grinder, combine the ginger, garlic, and yogurt into a smooth paste. Pour this mixture over the paneer cubes. Set aside to allow the flavors to infuse.", "In a large pot, saute the diced onion in the canola oil for 8 minutes, or until translucent and very light golden. Do not brown the onions!", "Once the onions are done, transfer most of the oil from the pot into a frying pan over high heat. In the frying pan, saute the bell pepper in the onion-infused oil for 5-7 minutes, or until soft but al dente.", "While the bell pepper are cooking, add the diced tomato, Mughlai masala, turmeric powder, chili powder, salt, ketchup, and jalapeno to the pot with onions. Periodically add splashes of water into the pot to prevent the spices and onions from sticking to the bottom. Cook for 5 minutes.", "Transfer the yogurt/paneer mixture to the pot. Add 1/2 cup of water and then cook over the curry over high heat until the mixture begins to boil. Then, lower the heat and stir in the bell peppers. Cover the pot and let the curry simmer for a couple minutes.", "Before serving, stir in the cilantro. Serve with roti.", "To make Mughlai masala
