|1 cup||Paneer (cubed)|
|1 cup||Bell pepper/ capsicum|
|2 nos||Tomato (chopped)|
|1 tsp||Ginger (crushed)|
|2 nos||Garlic (crushed)|
|2 nos||Green chili (slit open)|
|½ tsp||Cumin seeds|
|¼ tsp||Red chili powder|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Black pepper powder|
|¼ tsp||Chole masala|
|½ tsp||Salt (or to taste)|
|3 stks||Coriander leaves (for garnishing)|
|1 tsp||Ghee (for paneer)|
Cut the paneer into small bite size cubes, slightly brown them in a pan with little ghee or oil and keep aside. This should not take more than a minute, do not keep frying for long time, as it would burn the sides and moreover there are chances that it might turn the texture rubbery. You can either add them directly without frying or soak them in warm water, drain and then add it to the masala when its done.
Heat oil in a pan, splutter cumin seeds and saute onions and bell peppers with green chilies. When it starts to brown on the sides, add the crushed ginger and garlic and fry till they loose there raw smell. Now add the tomatoes along with turmeric, red chili powder, coriander powder, black pepper powder and chole masala. Cover for few seconds to cook up the tomatoes, then keep frying till the oil releases. When the masala turns brown and thick, add the fried paneer pieces along with salt. Saute well to coat the paneer with the masala(should take about 2 minutes over medium flame). Garnish with coriander leaves and serve hot with chapatti or paratha.
You can substitute chole masala with garam masala powder.
Cut down on the green chilies and use another 1/4 tsp of kashmiri chili powder for good colour.
You can either make with one Bell pepper (any colour) or use mixed colours.