Today, I'm gonna be making for dinner.

Yummy.

Good eye paneer.

Now, good.

I can be a very complicated recipe.

There's a lot of dry spices that you can roast and grind and fresh crying, and it would make it amazing realizing that we all don't have a lot of time on her hands.

This isn't me kind of a shortcut method, really super.

Quite so.

Let's get started.

So if you're unfamiliar with here, it's a type off homemade cheese that is very, very firm.

And the best part is that it does not melt when it's cooked or teed it up.

So this is store bought veneer.

I got like this big £5 block of it because our family uses a lot of veneer, but this is about 10 ounces of veneer.

The reason it tenses and not 14 usually packets about 14 ounces is when I buy that big block.

I go ahead and proportionate and freeze little Ziplock backs of it, and it makes even 10 ounce packets so minus 10 ounce.

But if you have a little more, it's gonna be just fun.

And now, with all the job recipes they start with a base of ginger, garlic, tomatoes, onions and that Grady basically is the foundation of most of these dishes.

We're gonna use just one onion and what I'm gonna do isjust coming in and 1/2 we're gonna use for the base masala, and then the other half are gonna cut into bigger cubes for later on the recipe so that we actually see pieces of and very, very funny.

And our half onion is finaly chopped, and we also have some ginger and garlic.

It's about two tablespoons of each of ginger and garlic that up went ahead and pre minced, and we're gonna go back to the stove and started seven.

Nice pan here, and I'm gonna try to start on medium heat, and I've got one tablespoon of G and one tablespoon of butter heating up inside of here.

I enjoy the flavor of butter.

That's why mix that in, but you could use actually, either or and once that's hot, I'm gonna add one teaspoon of human things, and I have one teaspoon of fennel seeds that I've roughly crushed in my mortar and pestle.

Give that a quick roast, also adding 1/2 a teaspoon of turmeric powder and my chopped onions and in goes a little pinch of salt to help them, and we're gonna start any unused until they get translucent.

Man, you look like they're working just a little bit something added two teaspoons of ginger and true teaspoons of Carly and mix up standing on my cooking for a few minutes and they're completely and nicely caramelized and cook down this point we're gonna add in two tablespoons of tomato paste.

Peter Pace is really nice to use because it packs a powerful punch of flavor of tomato.

And just like that, tomato rawness cooks, and we also have these beautiful red and green bell peppers.

They add a lot of color and flavor tour dish.

So we're gonna go.

Just cut these nice little piece.

Is any of this white fibrous Hershey You have a chance.

And finally, the remaining half.

I'm gonna cut it into nice size pieces just like our this way, we'll be able to actually see the pieces of onion in the afternoon.

Just break it apart.

And that looks perfect that at this time we're gonna add two tablespoons of coriander powder half a tablespoon of cumin cover and two teaspoons.

I've got him a fella.

I could buy this at any anniversary and in goes one teaspoon of red chili powder or to your taste, and we're gonna let the dry spices kind of mix in with the oil.

Catch some of that nice flavor.

And once the spices have been roasting for just a bit, we're gonna add in 1/4.

The water helps prevent the spices from burning, and in goes are bell peppers.

And are you still on medium?

And we're going to quickly saute this.

Also, add a little bit of salt.

And once the papers have been something for just about a minute, get at it.

Are you and once up in years, insulting for about a minute or so I'm gonna add in half a couple for and without mixing it, we're just gonna cover it and let it cook for a few minutes.

That could be for about three or four minutes.

You're gonna give it a stir.

It's looking so beautiful.

You see all the masala, and that water is now making a nice gravy.

Now, if you'd like to keep it dry, you can leave it as is, or if you want a little more gravy, we can add a little bit water, and we're just gonna keep it uncovered and finish cooking bathroom.

We don't want to overcook the vegetables, and that looks perfect.

You can garnish it with some cilantro lease.

It's ready to serve.

An archetype is ready.

It looks beautiful.

Delicious.

All paneer, all the veggies, air beautifully coated, and they're not overcooked.

Let's give this a try.

Cameron.

The veggies First, you could hear the crunch.

Delicious.

Yeah, So this is such an easy recipe, and it's gonna taste fabulous for dinner.

Perfect.

Full and filling meals.

That veneer provides a lot of protein, especially for much turns.

You're the flavor of this issues.

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And if you decide to try this out, leave us a comment and let us know what you think about it.