Kadhai Fried Paneer with
Rainbow Vegetables

SERVES 4

3 tablespoons vegetable oil
1 tablespoon ginger, minced
2 large cloves garlic, minced
2 small onions, diced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground fennel seeds
½ teaspoon ground cardamom seeds
½ teaspoon red pepper fl akes
Salt to taste
4 small tomatoes, diced
2 small green peppers, diced
2 small red peppers, diced
2 small yellow peppers, diced
6 ounces paneer cheese, diced
½ cup fresh cilantro, chopped
4 scallions chopped
Freshly ground black pepper

Heat the oil in a large nonstick wok or skillet over medium-high heat; add the ginger and garlic, stirring about 1 minute.
Add the onions and cook, stirring until golden, 2 to 3 minutes. Add the coriander, cumin, fennel, and cardamom, red pepper fl akes and. Stir over medium heat, about 2 minutes.

Add the tomatoes and bell peppers, cover the wok, and continue to cook, stirring constantly until the dish is saucy, about 5 minutes.
Add the paneer, cilantro and the scallions and cook over medium-high heat, uncovered, about 5 minutes.

Serve hot, sprinkled with black pepper.