This is another all time favorite among the easy to cook dishes. Falls in the day to day cooking category and takes less than half an hour of cooking time including the chopping :)

Paneer Capsicum Subzi

1. Cut 250 gms paneer in to 1 cm cubes. I use paneer from Punjab Sind and they are melt in your kind variety - any dish you cook with them turn out good.
2.  Heat 2 tsp oil in a pan. When hot, add 1 tsp cumin seeds. Let them crackle.
3. Add 1 big onion finely sliced and saute well. Add salt to the onions. Add 3 finely chopped chillies and 1 tsp ginger garlic paste and saute well till the onions are brown. 
4. Now add 1 finely chopped tomato and 1 capsicum chopped into 1 cm cubes and saute well
5. Cover and cook till the tomatoes are mushy
6. Now add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp kitchen king masala (you can add garam masala as an alternative), 1 tsp chilli powder and pinch of turmericMix all this well
7. Add the paneer pieces, mix well without crumbling the paneer and then cover and cook for  a few mins
8. Garnish with 1 tsp crushed kasoori methi and finely chopped coriander leaves.

Paneer Taka Tak

Came across this recipe on Tarla Dala's website and decided to try it. The ajwain seeds and the pav bhaji  masala give a distinct flavour to this dish. Did not take me even 30 mins to cook including cutting time. Of course, I had to add my own minor variations to the dish.
Paneer Taka Tak

1. Heat 1 tbsp oil in a pan. Add 1/2 tsp of ajwain, 1 tsp of cumin seeds and saute them till the cumin seeds splutter.
2. Add 1 finely chopped onion and saute till it is translucent. Add 2 small finely chopped tomatoes and cook till its mushy
3. Add 1 tsp pav bhaji masala, 1/2 tsp rock salt, a pinch of turmeric, 1 red chilli powder to the tomatoes and cook well.
4. Add 250 gms of grated paneer and mix well. Cook for 2-3 mins.
5. Garnish with coriander leaves and serve hot with chapatis

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