Paneer Jalfrezi

Heat the oil in a heavy-bottomed saucepan and fry the cumin seeds for 1 minute.

Add the onion and fry until soft.

Add the garlic-ginger paste and fry for a few seconds until well blended.

Sprinkle in the spice powders and cook on low heat until the oil begins to separate, in about three minutes.

Stir frequently to prevent scorching.

Add the peppers, stir and simmer gently until they are nearly done but still able to hold their shape, for about 8 minutes.

Add the tomatoes and paneer and cook for a couple of minutes until soft but not mushy, the tomatoes will begin to soften at once beacause of the salt that has already been added.

Take off the heat and serve hot, garnished with coriander leaves.