Paneer with bell peppers

Ingredients:

1. Paneer, 1 lb
2. Red and green bell peppers, ¼ of each, thinly sliced into 1” sticks.
3. Milk, 1-1/2 cup.
4. Canola oil, 1-1/2 tablespoons
5. Onion- 1 peeled and thickly cut.
6. Ginger, 1” skin removed and crushed.
7. Garlic, 2-3 pc. Peeled.
8. Coriander powder, ½ t-spoon.
9. Red chili powder, ½ t-spoon
10. Turmeric, ½ t-spoon.
11. Garam masala, 1/3 t-spoon.
12. Salt ¾ t-spoon or according to taste.

Method:


1. In a cold pressure cooker, put add ingredients from 4-12, along with 2 t-spoon water. Cook on high heat till 1 whistle, then turn down heat and cook on 10 minutes on low heat. When presser is out from cooker then open the lid, and on high heat cook it until oil comes out of the masala. (To make my life easy and cooking go-fast, I always use this method of preparing masala, which I learned from years of cooking. I thought to give you this tip to make your life & cooking easy.)
2. When masala is fried properly, add paneer and stir all gently to mix it up. Cook for 5 minutes. Add milk and let everything boil for 3-4 more minutes.
3. Turn off the heat, and now add bell peppers to keep the crispness and vibrant color.
4. Take it out in a serving dish.
5. Serve with chapatis.