Paneer and Bell Pepper Jalfrezi with Basmati Rice

Heat a heavy-bottomed wok or skillet over high heat until just smoking.

Add the olive oil and sear the paneer cubes until golden brown on all sides; remove and set aside.

In the same pan, toss in the sliced onions and bell peppers.

Stir-fry rapidly for 3-4 minutes until the vegetables are charred at the edges but still retain a crisp bite.

Stir in the tomato paste and a splash of water to create a glossy, spiced coating.

Return the paneer to the pan, folding gently to ensure everything is well-glazed.

Serve immediately over a bed of warm, fluffy white basmati rice.

Garnish with a squeeze of fresh lime juice and a generous handful of chopped cilantro to cut through the richness of the cheese.