Paneer and Bell Pepper Stir-fry with Fenugreek

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large pan or kadai over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and allow them to splutter for 30 seconds, then add 1 large sliced onion and sauté until translucent for about 5 minutes.

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and 2 slit green chillies, cooking for 2 minutes until aromatic.

4. 4

   Add 0.5 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 teaspoon of red chili powder, mixing well for 1 minute.

5. 5

   Pour in 0.5 cup of tomato puree and 1 cup of chopped fresh fenugreek leaves, cooking the mixture for 5-7 minutes until the oil separates.

6. 6

   Gently add 400 grams of cubed paneer and 3 large sliced bell peppers to the pan, stirring to coat with the masala.

7. 7

   Cook for 8-10 minutes, stirring occasionally, until the bell peppers are tender-crisp, then season with 1 teaspoon of garam masala and 1 teaspoon of salt.

8. 8

   Garnish with 0.25 cup of chopped fresh coriander leaves before serving hot.