Bell Pepper and Paneer go really well together especially in this simple and tasty Curry recipe. I added mushrooms in this dish for an extra bite and the results are quite good. This quick curry dish will make your weekend dinner easier.Music: Chance and bird in handFor more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianIngredients/Method400 gms Paneer2-3 tbsp Oil for cooking1 tsp cumin seeds1 tsp fennel seeds1 small chopped onion1 tbsp minced garlic1/2 to 1 tsp curry powder1 can of tomato sauce1 can of water ( adjust as per need)salt per taste1/2 tsp red chilli powder1 tsp turmeric2 cups chopped bell peppers1 dried red chilli1 cup mushrooms1 tsp dried fenugreek leaves ( kasoori methi)4-5 stalks of cilantro chopped ( for garnish)Method:1. Heat oil in a wok and add cumin, fennel seeds and dried red chilli.2. Add Onions and minced garlic. Saute onions.3. Add bell peppers and mushrooms. Mix well and saute.4. Add salt, turmeric and red chilli powder.5. Add Paneer. Mix well. Add tomato sauce. Add water.6. Add curry powder. Cover and cook for few more mins. 7. Finish off by adding garam masala, dried fenugreek leaves and cilantro leaves. Serve over rice.