Heat the oil in a large nonstick wok or skillet over medium-high heat; add the ginger and garlic, stirring about 1 minute. Add the onions and cook, stirring until golden, 2 to 3 minutes.
Add the coriander, cumin, fennel, cardamom and red pepper flakes and stir over medium heat, about 2 minutes. Add the tomatoes and bell peppers, cover the wok and continue to cook, stirring constantly until the dish is saucy, about 5 minutes.
Add the paneer, cilantro and scallions and cook over medium-high heat, uncovered, about 5 minutes.
Serve hot, sprinkled with black pepper.
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