Paneer and Bell Pepper Masala

Ingredients

• Paneer (cottage cheese) - 250 g
• Capsicum or bell pepper - 2 whole
• Tomato - 2 whole
• Onion - 2 whole
• Ginger paste - 1 tsp
• Garlic - 1 tbsp
• Dry red chilies - 3 whole
• Cumin seeds (jeerakam) - 1 tbsp
• Fresh ginger - 1 tsp
• Garam masala - 1/2 tsp
• Kasoori methi powder - 1/2 tsp
• Salt, to taste
• Coriander leaves, for garnish

Instructions

1. 1Soak the dry red chilies in a little water for a short while, then grind them to a fine paste.
2. 2Heat oil in a pan and splutter the cumin seeds; when they begin to brown, add the chopped onions and sauté until soft and translucent so they form the base of the gravy.
3. 3Add the fresh ginger, ginger paste and garlic and stir briefly to release their aroma, then add the red-chili paste and chopped tomatoes and cook until the tomatoes break down and form a thick gravy.
4. 4Add the capsicum pieces, sprinkle the garam masala and salt, and stir so the vegetables are evenly coated with the masala.
5. 5Gently fold in the paneer cubes, add kasoori methi powder and additional salt if needed, and cook on a low flame for 3-4 minutes so the paneer warms through and soaks up the flavors.
6. 6Remove from the heat, garnish with coriander leaves, and serve hot with roti, naan or warm bread.