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Check the notes and tips at the bottom of the recipe for extra info and help.
Heat oil in a pan over medium heat, add cumin seeds and saute for few seconds. Let them sizzle and change colour.
Add chopped onion, ginger-garlic paste, green chilli and cook for 5-7 minutes or until the onion starts browning.
Put tomato puree, dry spices, salt, mix well and cook for 5 minutes or until oil separates from the onion-tomato gravy.
Mix in tomato ketchup and cook for a couple of minute.
Stir in sliced onion, tomato, mixed bell peppers (capsicum) and saute for 2 minutes.
Add paneer and mix gently until well combined.
Finally add chopped coriander and switch the flame off.
Serve spicy and tasty paneer jalfrezi with naan or rice.