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Ingredients

3 tablespoons vegetable oil 2 pounds paneer, cut into cubes 1 tablespoon vegetable oil 2 onions, roughly chopped 2 green bell peppers, cut into strips 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon ground fennel seed 2 tomatoes, pureed 1 tablespoon ketchup salt to taste ½ cup water ¼ cup chopped fresh cilantro

Nutrition Info

434.7 calories carbohydrate: 24.5 g cholesterol: 34.1 mg fat: 24.4 g fiber: 4.2 g protein: 31 g saturatedFat: 8.8 g servingSize: - sodium: 974.9 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel, cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture, continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet, raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

4 servings

This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it.