Creamy Noodle Delight with Capsicum and Paneer

1Cook the noodles (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, melt the butter (2 tablespoons) over medium heat. Add the minced garlic (1 teaspoon) and ginger (1 teaspoon), sautéing until fragrant, about 1 minute.

3Add the sliced capsicums and shredded cabbage (1 cup) to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

4Stir in the cherry tomatoes (1 cup) and cook for an additional 2-3 minutes until they start to soften.

5Add the cubed paneer (150 g) to the skillet, gently mixing it with the vegetables. Cook for another 3-4 minutes until the paneer (150 g) is heated through.

6Pour in the cream (½ cup), stirring to combine all the ingredients. Season with salt and pepper to taste. Let it simmer for 2-3 minutes until the sauce thickens slightly.

7Add the cooked noodles (200 g) to the skillet, tossing everything together until the noodles (200 g) are well coated with the creamy sauce and mixed with the vegetables and paneer (150 g).

8Serve hot, garnished with fresh herbs if desired.