Cut paneer into cubes and keep aside. If you are using store-bought paneer please immerse them in warm water for 10mins before using.

Slice multicolored bell peppers and onions.

Grind two medium-sized tomatoes and keep them aside.

Heat 3tbsp of oil in a cooking pan and roast 1.5 tsp of cumin seeds.

Let the cumin seeds crackle and add sliced onions. Saute the onions well for 2 minutes until onions become soft and transparent.

Add 1tbsp of ginger garlic paste and saute well to remove the raw smell of garlic.

Next, add the paste of tomatoes and cook till tomatoes become dark red and the excess moisture evaporates.

Now add a tsp of chopped chilli and bell peppers.

Mix the capsicums with the masalas. Add 1/4 tsp turmeric powder, 3/4 tsp red chilli powder, 3/4 tsp coriander powder and 1/2 tsp garam masala.

Pour half a cup of water to cook the masalas and stir well.

Add a tsp of salt and 2 tsp of crushed Kasuri methi leaves.

Toss everything quickly and switch. Serve spicy paneer jalfrezi with naan, phulkas and rotis.