Rinse and slice the onions, tomatoes & bell pepper. Slit and deseed green chili. Puree tomatoes and set aside.

If using store bought paneer, soak it in slightly hot water for 10 mins. Cut to finger length pieces. Set aside.

Heat oil in a pan. Add cumin seeds and let them crackle.

Add onions & green chilli. Fry them until transparent. Add ginger garlic paste & fry for 2 mins until the raw smell has gone.

Pour tomato puree and cook on a medium high heat until it thickens a bit. Add chilli powder, garam masala, turmeric and salt. Saute until the raw smell of tomatoes vanishes.

Taste test the sauce and add more salt if needed. Optionally you may add vinegar and sugar. If your sauce is already sour, don't add vinegar, just sugar will be enough.

Add the bell peppers & stir fry until slightly tender on a high heat. Reduce the heat and paneer.

Gently stir in to coat the paneer with the masala/ vegetable spice mixture. Crush kasuri methi and sprinkle.

Cover and cook on a very low heat just for 2 mins. Sprinkle coriander leaves and serve paneer jalfrezi with rice or roti.