Paneer Jalfrezi (Paneer With Green Peppers, Onions And Tomatoes)

1. 1

   Heat oil in a skillet and fry cumin seeds for one minute.

2. 2

   Add onion and fry on low heat until soft. Add more oil if necessary.

3. 3

   Add ginger and garlic paste and fry for a few seconds until well blended.

4. 4

   Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.

5. 5

   Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.

6. 6

   Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.

7. 7

   Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.

8. 8

   Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

* Per serving · 4 servings · Values may vary.