Paneer Jalfrezi

1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp powdered fenugreek

1 large Vidalia onion, sliced
3 cloves garlic, minced
1-inch fresh ginger, minced
1 small red medium-hot chili pepper, sliced

1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced

1 14-oz pkg paneer, cubed
2 Tbsp butter
2 plum tomatoes, cubed

Toss the cumin, fennel and coriander seeds in a dry skillet over medium heat.  Toast the seeds while shaking constantly, just until they emit their fragrance.  Tip seeds into a spice grinder (I use a dedicated coffee grinder for this purpose so as not to contaminate my coffee with strong spice!).

Heat a glug of canola oil in a large skillet.  Toss in the onions and cook down for at least 10 minutes to soften and caramelize well.  Add the garlic, ginger, chili pepper, ground spices and fenugreek.  Fry for another 2-3 minutes, adding. Bit more canola oil if mixture becomes too dry.  Then transfer onions to a bowl.  Add the peppers and a bit more canola oil as needed, to the pan and sauté lightly, cooking peppers only just a bit, to crisp-tender. Transfer peppers to the bowl with the onions.  Now turn the skillet to high, add a dash more canola oil, and toss in the tomatoes.  Let them sizzle and hiss, shaking the pan as they brown and caramelize and melt down.  As they lose their form, stir them together well. 

Meanwhile, melt the butter in another large non-stick skillet and brown the paneer in the butter on both sides.  This will take about 10 minutes.

Return the onions and peppers to the skillet with the tomatoes and add a tablespoon or two of water.  Toss in the paneer and gently fold mixture together.  Heat through and then plate the paneer on top of hot cooked Basmati rice.

Serves 4.