Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing, kalonji and mustard seeds. Once the seeds start crackling add ginger garlic paste and onions.
Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chilli powder, salt and slit green chilli .
Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum and tomato, along with 2-3 tablespoons water. Stir fry on high heat for a minute or two and then reduce the flame and cover and cook for 5-6 minutes till the veggies are tender.
Add the paneer cubes and mix well. Cook for 2-3 minutes and turn off the flame. Serve hot with steamed rice and parathas (flatbread).
Video
Notes
Don’t skimp on the oil for this recipe. Remember just like in achar, oil plays an important role in bringing all the flavours of this dish together
Unlike a lot of my other recipes, homemade tomato puree works better than store bought in this recipe. Just grind fresh tomatoes together into a paste. Store bought is more concentrated and makes the dish too tangy and salty
Toss the onions, capsicum and tomatoes on high heat for just 2-3 minutes so they remain crunchy and juicy
Use the freshest paneer you can get your hands on. If you'd like to try and make paneer at home, you can check out this recipe. If you are using store bought paneer, submerge the packet in hot water for 10 minutes before using. This will soften the paneer.
Don’t over cook the paneer! Overcooked paneer loses its soft texture and gets chewy and rubbery