Hariyali Paneer and Bell Pepper Stir-fry

Blend 1 cup loosely packed cilantro, 1/2 cup mint, 2 green chilies, 1 inch ginger, and 4 garlic cloves with 2 tablespoons of water in a food processor until it forms a smooth green paste.

Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add 1 large finely chopped onion to the pan. Sauté for 5 to 7 minutes until the onions turn golden brown.

Stir in 1 chopped medium tomato, 1 tablespoon coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Cook for 3 to 4 minutes until the tomatoes soften and break down.

Pour the prepared green herb paste into the skillet. Cook for 3 minutes, stirring constantly, to cook off the raw flavor of the herbs.

Add 2 diced medium bell peppers to the sauce. Sauté for 5 minutes until the peppers are slightly tender but still maintain a crisp bite.

Fold in 1/2 pound of cubed paneer and sprinkle with 1/2 teaspoon garam masala. Gently stir and cook for 3 to 4 more minutes until the paneer is heated through. Serve immediately alongside fresh chapathi.