How to Cook a tangy Indian paneer with bell peppers

There aren't too many people who don't like paneer, an Indian homemade cheese. You won't be able to resist this colorful and simply delicious way to enjoy paneer. The combination of cumin, fennel, onion and mustard seeds puts a whole new twist on this protein packed dish! Watch this how to video and try this tangy Indian paneer recipe today.

Ingredients:

Paneer - Approx 14 oz, cut into strips

Tomatoes - 4-5 medium (1 lb), chopped finely

Green Bell Pepper - 1 large, cut into stips

Oil - 2 Tbsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Onion Seeds (Kalonji) - 1 tsp

Fennel Seeds (Saunf) - 1 tsp

Turmeric Powder - 1/2 tsp

Ginger - 1 Tbsp, minced

Garlic - 1 Tbsp, minced

Green Chilies - to taste, finely chopped

Salt - to taste

Red Chili Powder - to taste

Dry Mango Powder (Amchur) - to taste, optional

Cilantro - finely chopped for garnishing

Method:

1. Heat oil in a medium non-stick pan on medium heat.

2. Add mustard seeds and allow them to pop.

3. Add cumin seeds, fennel seeds, onion seeds and allow them to sizzle.

4. Add turmeric powder, ginger, garlic, green chilies and cook for 20-30 seconds.

5. Add tomatoes and a little salt and cook covered (stirring frequently) until the oil starts to separate from the mixture and tomatoes have cooked down completely.

6. Add red chili powder and mix well.

7. Add paneer and carefully mix until all the pieces are well coated. Additional salt can be added at this time.

8. Add bell pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy.

9. Garnish with chopped cilantro and serve with chapati or roti.