In the break room one day, a new coworker asked me if I had a blog  and I was so excited! She had seen my blog without me telling her about it! She also gave me this wonderful recipe for paneer jalfrezi. It was delicious!

I barely changed it, just upping a couple of the spices and sauteing the bell peppers separately first since I like them pretty soft. The reason for upping the spices was because I accidentally used all the tomatoes and ginger I had cut for 2 recipes!

1/2 tablespoon olive oil
2 bell peppers sliced (I used one red and one green)
1 more tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1 onion sliced
2 garlic cloves sliced
1 inch ginger minced
2 tomatoes chopped
1 teaspoon chili powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon fennel seeds
2 teaspoons kasori methi leaves
1 package paneer cut into squares
Lemon juice
Cilantro chopped

1. Heat  oil in a saute pan and saute the bell peppers until tender, but not mushy. Remove from pan.
2. Heat more oil and add the cumin and ajwain seeds. Once toasted, add the onion and cook until translucent, adding the garlic part way through cooking.
3. Grind the fennel seeds. I threw them in a coffee grinder with the chili powder, coriander powder and garam masala since I think they grind better with more volume. Throw these spices in with the onions and add the tomatoes and kasori methi. Cook until you form a paste.
4. Add the paneer and cook until tender, then add back in the bell peppers, squeeze with lemon, stir and sprinkle with cilantro.