Tangy Paneer

Ingredients:

• Paneer – Approx 14 oz, cut into strips
• Tomatoes – 4-5 medium (1 lb), chopped finely
• Green Bell Pepper – 1 large, cut into strips
• 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

Directions:

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.