Cut paneer into 2 cm cubes, pepper into strips, onion finely, and grate ginger and garlic. Crush tomatoes with a fork.

Ingredients

• 400 gCheese, paneer
• 250 gPeppers, sweet, red, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 180 gOnions, raw
• 180 gYogurt, plain, whole milk
• 20 gGinger root, raw
• 15 gGarlic, raw
• 25 gOil, mustard
• 4 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, turmeric, ground
• 2 gSpices, pepper, red or cayenne
• 5 gSalt, table

Method

1. Cut paneer into 2 cm cubes, pepper into strips, onion finely, and grate ginger and garlic. Crush tomatoes with a fork.
2. Heat mustard oil to 175 °C in a kadai or wide pan. Fry paneer for 4 minutes, turning gently, until pale golden, then hold it on a plate.
3. Add cumin, coriander, turmeric and cayenne to the same oil; after 30 seconds add onion, ginger and garlic. Stir at 170 °C for 6 minutes until onion softens.
4. Add tomatoes, yoghurt and salt. Stir at 90 °C for 10 minutes until the sauce thickens and yoghurt is smoothly incorporated.
5. Stir in pepper and paneer with all its juices. Warm at 90 °C for 5 minutes; pepper should stay firm and all mustard oil remains in the sauce.