Aachari Paneer

1Cup Sliced Onions
1/4 tsp each of - Saunf (Fennel), Kalonji (Onion seeds), yellow mustard Seeds - used in pickles, Cumin seeds (Jeera), Fenugreek seeds(Methi Dana)
A pinch of Asafoetida
1tsp fresh chillies - red / green - chopped / sliced
1.5 cups of diced bell peppers
1 cup diced cottage cheese (Paneer)
1tsp Red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup beaten Curd
3Tbsp Freshly chopped coriander
2Tbps Oil
Salt to taste

In a bowl mix fennel, mustard, Fenugreek, onion and cumin seeds along with asafoetida

Heat oil in a pan and add the above mixture, once it crackles add onion and fresh chilly and saute until translucent

Now add the bell peppers and saute for a min or two
Add the paneer along with the dry masalas and mix thoroughly

Cover it with a lid and allow it to cook for 5 - 6 mins on low to medium flame
Once done add in the curd and stir it for 2 - 3 minutes

Garnish with coriander leaves and serve immediately


Note:

If you dont have the yellow mustard seeds - whole or broken , you can use the normal mustard you have
You can omit the curd and this can also be used as a filling for wraps / pies / rolls along with some shredded cheese
To make it more of a gravy consistency, add in more curd along with some water and allow it to cook