Ingredients

• 2 tbsp olive oil

• 1 Onion medium, about ¾ cup, thinly sliced

• 1 tbsp ginger-garlic paste

• ¼ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp red chili powder or paprika

• ½ tsp salt, adjust to taste

• ½ Yellow Bell Pepper medium, thinly sliced

• ½ Red Bell Pepper medium, thinly sliced

• ¼ cup tomato puree

• ½ cup tomato, chopped

• 9 oz Paneer diced in cubes

• 1 tbsp lime juice

• Cilantro leaves to garnish

Instructions

• Soak the paneer block in warm water if using frozen paneer. You can skip this step if using fresh paneer.

• Place a cooking pot on medium heat and add olive oil.

• Add onions and ginger-garlic paste and sauté till the onions they are translucent.

• Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons of water so the spices do not stick to the pan.

• Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.

• Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.

• Add the paneer cubes and stir well. Cook until the paneer softens- about 4 minutes.

• Add the lime juice & mix into the curry.

• Garnish with cilantro and serve warm with naan, roti or paratha!