Kadai Paneer

Heat oil in a kadai, sauté cumin and coriander seeds briefly. Add chopped onions and capsicum, cooking until slightly crisp. Stir in ginger-garlic paste and chopped tomatoes. Add salt and Rajesh Kitchen King Masala, mixing well. Toss in paneer cubes and cook on high heat for a few minutes until the gravy is aromatic and slightly thick. Finish with fresh coriander and serve hot with tandoori roti or chapati.