Serves: 4
Total Calories: 170

4 ounces , (1/2 recipe) paneer cheese, (see recipe or store bought)
3 tablespoons peanut oil
1 inch, piece peeled fresh ginger, cut into thin matchsticks
2 cloves large garlic, thinly sliced
2 small onions, cut in half lengthwise and thinly sliced
1 1/2 tablespoons ground coriander
2 teaspoons ground dried fenugreek leaves
1 teaspoon ground cumin
1/2 teaspoon ground anise seed or fennel
1 teaspoon ground dried pomegranate seeds
1/2 teaspoon ground black cardamom seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black salt
4 small tomatoes, cut into wedges
4 to 5 small green bell peppers, mixed colors, cut into thin matchsticks
1/4 cup finely chopped fresh cilantro, including soft stems
Coarsely ground black pepper, to taste

1. Prepare the paneer cheese and cut it into thick 1 1/2 x 1/2-inch rectangles.

2. Heat the oil in a large nonstick wok or skillet over medium-high heat, add the ginger and garlic, and cook, stirring, until golden, about 1 minute. Add the onions and cook, stirring, until barely golden, 2 to 3 minutes. With a slotted spoon, transfer the mixture to a bowl, leaving all the oil behind.

3. In the wok, add the coriander, fenugreek, cumin, anise or fennel, pomegranate and cardamom seeds, red pepper flakes, salt, and back salt, and stir over medium heat about 2 minutes. Add the tomatoes and bell peppers, cover the wok, and cook until softened, about 5 minutes. Carefully mix in the paneer cheese, cover the wok, and continue to cook, turning once or twice, until the pieces are soft and the dish is somewhat saucy, about 5 minutes.

4. Add the reserved onions and the cilantro and cook over medium-high heat, uncovered, about 5 minutes. Transfer to a serving platter (or serve straight from the wok), top with black pepper, and serve.

VARIATION: For a quicker version, make this dish with Spicy Masala for Wok-Cooked Foods (see Spices and Other Seasonings). Cook 1 to 1 1/2 tablespoons of the masala in hot oil, add the vegetables and 1/2-inch cubes of paneer cheese, and finish cooking the dish.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 91

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce