Step-by-Step Instructions

1. 1.Fry Bell Pepper

   Heat 1 tablespoon of oil in a pan. Add the diced green bell pepper and fry until slightly tender and lightly browned, about 2-3 minutes. Remove and set aside.

2. 2.Temper Spices

   Add 2 tablespoons of oil to the same pan. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and hing/asafoetida, frying for a few seconds until fragrant.

3. 3.Sauté Onions

   Add the finely chopped onions to the pan. Sprinkle with salt and fry until they turn golden brown, stirring occasionally. This will take about 5-7 minutes.

4. 4.Add Ginger Garlic Paste and Potatoes

   Add ginger garlic paste to the browned onions and sauté for 1-2 minutes until the raw smell disappears. Then add the diced potatoes and mix well. Cover the pan and cook on medium-low heat for 2-3 minutes to slightly soften the potatoes.

5. 5.Add Dry Spices and Green Peas

   Uncover the pan and add turmeric powder, Kashmiri chili powder, homemade masala (garam masala), and cumin coriander powder. Mix thoroughly, ensuring the spices coat the onions and potatoes. Add the green peas and stir to combine. Cover and cook on medium-low heat for another 2-3 minutes.

6. 6.Incorporate Tomato Puree

   Uncover the pan and pour in the tomato puree. Stir well to integrate it with the other ingredients. Cover and cook on medium-low heat for 3-5 minutes, allowing the tomatoes to cook down and the oil to begin separating from the mixture.

7. 7.Add Water and Paneer

   Uncover and stir the curry. Pour in 1.5 cups of boiling water and mix. Add the cubed paneer and gently stir. Cover the pan and cook on medium heat for 3-5 minutes, allowing the paneer to absorb the flavors and the gravy to thicken slightly.

8. 8.Final Touches and Garnish

   Uncover the curry and stir. Add the previously fried green bell pepper. Drizzle with heavy cream (optional) for richness and garnish with fresh chopped coriander leaves. Serve hot.