Paneer and Capsicum Stir-Fry Delight

1.Heat the vegetable oil in a large skillet or wok over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the sliced onions and sauté until they become translucent, about 3-4 minutes.

4.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

5.Add the diced potatoes to the skillet and stir well. Cover and cook for about 5-7 minutes, stirring occasionally, until the potatoes are tender.

6.Once the potatoes are cooked, add the sliced capsicum and cubed paneer to the skillet.

7.Sprinkle in the red chili powder and turmeric powder, and pour the soy sauce over the mixture. Stir everything together gently to combine.

8.Cook for an additional 5 minutes, allowing the paneer to warm through and the capsicum to remain slightly crisp.

9.Taste and adjust seasoning if necessary, then remove from heat.

10.Garnish with fresh coriander leaves before serving.