Using a heavy bottom kadhai, dry roast the masalas - coriander seeds, cumin seeds and dry red chillies.
Using the dry grinder of your mixer or a mortal pestle, coarsely grind the roasted masalas.
Peel and chop onions in four quarters. Chop tomatoes in eight pieces. Deseed the bell pepper and chop them into large pieces. Chop paneer into medium sized cubes and set aside.
Heat oil in a kadhai and add the chopped onions. Saute on high heat for 2 minutes till the onions soften a bit. Add the diced bell peppers and saute for another 3-4 minutes till bell peppers are cooked but still crisp. Add the tomatoes along with the powdered masala and salt. Sautxe9 for 1-2 minutes. We don't want to cook tomatoes to a pulp so don't over cook.
Add paneer cubes and mix just till they are coated well in the masala. Switch off the heat and serve with dal and hot rotis.
Notes
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